Around the fried chicken, the kitchen instantly turns into a community space: everyone would help, especially in the tasting. Golden bread, juicy chicken, family silence after the first bite. There are few more reliable peace negotiations. In this case, the chef has a special task of protecting the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Pat the chicken dry, add salt and let it rest for 30 minutes. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Roll in flour, egg, then breadcrumbs without pressing. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake at 160-170 °C, you can also help the bony parts under the lid for a few minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Drain on a wire rack and serve fresh with lemon. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Bake the bony pieces on a lower flame for longer; take out the breast separately so that it does not dry out for the sake of the others.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.