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Kentucky type Fried Chicken

For Kentucky type Fried Chicken famous recipe has been said a lot

What that the owner took him every night not to steal one of you that hide in the car, one that neither house did not trust. It is said to consist of 40! different spices. And I wonder whether the very spice is to "camouflage" the raw material is not known to be the best? Anyway, this recipe 40 spices does not suggest, propose, and 7 are clearly much healthier, without compromising on taste.

5 persons

8-10 chicken pieces (breasts, thighs, wings) with bone
1 tablespoon curry
1/2 teaspoon dried tarragon
1/2 teaspoon dried chervil (chervil)
1/2 teaspoon chopped chives (fresh is kind of onion, you'll find in large supermarkets or in a nursery pot)
1/2 teaspoon chopped parsley
1/2 teaspoon cayenne pepper
1-2 cloves garlic crush by the special tool
1 egg
1 cup flour, all purpose
salt and freshly ground pepper
oil for frying


In a large bowl mix the chicken, salt, pepper, all spice, garlic, egg and two tablespoons of water. After the mix all well, add flour and work it with your hands. Mix until the flour to incorporate the remaining ingredients and chicken to cover completely. If necessary, add flour or water if it is too humid or too dry. The batter should be fairly dry, but not in the form of powder, it should stick well to the chicken.
In a deep pan with olive oil cap put up to 2 cm high and medium heat. When the oil is hot upload at high temperature and partially put the chicken pieces. Cover pan, lower to moderate temperature and leave it for 7 minutes to cook. Uncover the skillet, turn chicken and cook for another 7 minutes uncovered lid. Turn the chicken and cook for another 5 minutes, turning as many times as necessary to get both sides with a nice golden brown color.
Once cooked put them on paper towels.
Eaten warm and cold.

Tip:-The key to this recipe is the oil temperature. The ideal frying temperature are 185oC. The temperature is right if throwing a cube-shaped piece of bread and a side gained about 5 cm gold brown in about 60 seconds.
-When you have the right temperature add the chicken pieces one to one, without creating clutter, because the temperature drops and not fried well. Show some patience and fry two or three doses. The result is perfect.
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