58
RECIPE
Fried Chicken and Chips
4 serves
Ingredients:
1 fresh chicken
Salt
2.3 Litre rapeseed oil or any other sui-
table oil
1 egg
approx. 3 spoonful of flour
approx. 3 spoonful of breadcrumbs
approx. 2 kg potatoes
Preparation:
1. Wash and dab dry the chicken;
then use a really sharp knife to cut the
chicken to pieces of, at the maximum,
10 cm in size. The skin of the chicken
should be undamaged as far as possi-
ble. Add some salt.
2. Peel the potatoes and cut them to
sticks approx. 1 cm thick. Thoroughly
dry the potato sticks with a clean kitchen
cloth.
3. Whip the egg. Then coat the chi-
cken pieces first with flour, then egg,
then breadcrumbs.
4. Fill the fryer with the rapeseed oil
and pre-heat to 175 °C.
5. Fry the chicken pieces in 3 porti-
ons of approx. 300 - 400 g for 9 -11
minutes each portion. Thereafter, acti-
vate the centrifuge at LOW speed for
approx. 1/2 - 1 minute. Take out the
chicken pieces and place them in a
bowl.
6. Fry the potato sticks in portions of
approx. 400 g at 190 °C for approx.
6 - 8 minutes each portion. Operate the
centrifuge at HIGH speed for approx.
1/2 - 1 minute. Add salt to taste.
Enjoy your meal!
