Fried Chicken with French Fries

A meal that we still absolutely adore!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1.2 kg Meat, chicken, thighs

  • 1 kg Potatoes, white

  • 4 pieces Egg, fresh

  • 250 g Wheat flour, white, multi-purpose

  • 200 g Breadcrumbs, dried

  • 1 teaspoon Salt, table

  • pieces Oil, vegetable oil, canola

Steps

  1. Peel and thoroughly wash the potatoes. Cut them into thin strips for fries and dry them well with a kitchen towel. Clean the chicken thoroughly, wash it, and cut it into 8 pieces. Dry the pieces with paper towels and lightly salt them to taste. Beat the eggs in a deep bowl, add a pinch of salt, and whisk everything together. Prepare two large shallow plates and pour breadcrumbs on one and flour on the other.

  2. First, coat the chicken pieces in flour, then dip them in the eggs and turn them several times to soak well. Finally, coat them in breadcrumbs. Place a wide and tall pot on the stove and heat the oil. The oil must be very hot! Fry the chicken pieces in the oil for about 20 minutes. Start with low heat, then increase it so the meat gets a nice golden-brown color.

  3. While frying the chicken, place a new deep large pan on the stove and heat the oil well, making sure it doesn't overheat. Carefully place the potatoes in the hot oil and fry them until they turn golden yellow.

  4. Remove the fried chicken pieces from the oil with a slotted spoon and place them on paper towels to absorb excess oil. Also, remove the fried potatoes from the oil and place them in a bowl lined with kitchen towels to absorb excess oil. Season the potatoes with salt to taste, then serve them together with the fried chicken on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 181.44 kcal
  • Fat: 7.33 g
    • Saturated Fat: 1.98 g
  • Carbohydrates: 16.43 g
    • Sugars: 0.75 g
  • Protein: 10.16 g
  • Fiber: 1.12 g

Advice

Cut the chicken into eight pieces following the steps below: First, separate the thighs by cutting the skin between the thigh and breast with a knife or poultry shears. Find the oval piece of meat near the backbone with the tip of the knife and cut it so it hangs on the thigh. Bend the thigh firmly outward to pop the bone out of the hip joint. Cut the thigh along with the hip meat, then turn the chicken and repeat the process for the other thigh. Then, further halve the thighs at the joint, following the white layer of fat on the underside. Cut off the wing tips and discard them. Place the chicken on its back and make a cut in the meat right next to the breastbone. Then, cut the breastbone with a knife or shears. Halve each breast diagonally, cutting through the meat and ribs so that each side gets a piece of breast with the wing. Fry in a large amount of fat. The food should float in it. Use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.