Salads and appetizers
Crispy Chicken with Coleslaw
All kids, without exception, love crispy chicken, and now, thanks to this clear and easy recipe, you can make crispy, crunchy chicken at home instead of ordering it ready-made.
Ingredients
Start here, then move straight into the method.
- 1 kilo boneless chicken, cut lengthwise into pieces about 2 cm thick
- 1/2 cup water
- 1/2 cup flour
- a pinch of ginger
- 1 clove garlic, crushed
- a pinch of white pepper
- a pinch of garlic powder
- 2 tablespoons white vinegar
- a pinch of oregano - wild thyme
- 1 teaspoon red pepper paste
- a pinch of sweet paprika
- 1 chicken bouillon cube
- 1 tablespoon baking powder
- Flour, eggs, breadcrumbs or cornflakes for coating the chicken pieces
- Coleslaw
- 2 cups finely chopped white cabbage
- 1 cup grated carrot
- 1/4 onion, finely chopped
- 1/2 cup liquid milk or 2 tablespoons powdered milk
- 1 cup mayonnaise
- a pinch of salt
- 1 tablespoon sugar
- Coleslaw
Method
Follow the cooking sequence without leaving the page.
- Wash the chicken well and rub it with salt and lemon, then place the chicken pieces in a marinade made with the spices listed in the ingredients for at least one hour.
- In a bowl, place 2 cups flour and mix with a pinch of salt and paprika, 1 tablespoon crispy seasoning, a pinch of garlic powder, and a pinch of onion powder.
- In another bowl, place 2 eggs with 1 teaspoon vinegar.
- In a third bowl, place breadcrumbs or crushed biscuits.
- Heat the oil, then dip each piece of marinated chicken first in the flour, then in the egg, and then in the breadcrumbs... coat well and fry in hot oil over medium heat.
- You can replace the biscuits with plain cornflakes, after crushing them a little. Cornflakes give a crunchy coating.
- Serve the crispy chicken with French fries, sandwich bread, and cabbage salad or coleslaw.
- Mix the ingredients and refrigerate until serving time.
Recipe tags
Salads and appetizersInternationalDairy freeNut free
