Thursday, April 23, 2009

Crispy Fried Chicken (Kizarmis Citir Tavuk)

1 lb chicken thighs/breasts/wings
5-6 tbsp flour
4-5 tbsp dry bread crumbs (optional)
1 tsp salt to taste
1/2 tsp curry powder
¼ tsp black pepper
¼ tsp paprika
¼ tsp thyme
¼ tsp cumin
1 cup milk/yogurt
1 cup canola oil for frying

You can take out the skin and bones. Also cut them into small pieces or fry them whole. I’ve take out the skin and bones, then fried the thighs whole.
Salt the chicken pieces all over rubbing with your hands. Dip the chicken pieces into flour and season the flour with paprika, pepper and any other spices you like. Then, dip the chicken pieces into milk/yogurt. Mix the dry bread crumbs and the remaining flour. Dip all the chicken pieces into it. Place the coated chicken pieces on a cookie sheet or tray and cover with a clean dish towel or waxed paper. Let sit until the flour is of a paste-like consistency. This is crucial!
Fill a large skillet with oil and heat until very hot. Place as many chicken pieces as the skillet can hold. Brown the chicken over high heat on both sides. Then, reduce the heat and cover the skillet. Let cook for 20-30 minutes till the chicken get tender. Remove cover and raise heat again and continue to fry until crispy. You can skip the last step if you don’t want the chicken to be crispy.
Place the fried chicken on paper towel.
You can serve Crispy Fried Chicken with tartar sauce or tomato sauce.

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½ kg tavuk incik/gogus/kanat
5-6 yemek kasigi un
4-5 yemek kasigi galeta unu (istege bagli)
1 tatli kasigi tuz
1 cay kasigi toz kori
½ cay kasigi karabiber
½ cay kasigi kirmizi toz biber
½ cay kasigi kekik
½ cay kasigi kimyon
1 su bardagi sut/yogurt
1 su bardagi sivi yag (tercihen kanola), kizartmak icin

Tavugun derisini ve kemiklerini atabilirsiniz. Iste tavugu parcalar halinde kesik isterseniz butun parcalar halinde kizartin. Ben kemiklerini cikarip butun olarak pisirdim.
Tavuk parcalarini elinizle ovarak tuzlayin. Sonra una bulayin ve uzerlerine baharatlari serpin. Sut ya da yogurdun icine batirin. Galeta unu ve geriye kalan unu karistirin. Son olarak tavuk parcalarini bu karisima bulayin ve tavuk parcalarini bir tepsiye ya da yagli kagit uzerine dizin. Uzerlerini temiz bir havlu ya da yagli kagit ile ortun ve tavugun uzerindeki unlu karisim pure kivami gibi olana dek dinlendirin. Bu onemli bir asamadir!
Genis bir tavaya yagi koyun ve cok sicak olana dek isitin. Tavanin alabildigi kadar tavuk koyun ve tavuklari yuksek ateste her taraflari iyice kizarana dek kizartin. Sonra atesi kisin ve uzerini kapatip tavuklar pisene dek 20-30 dakika pisirin. Uzerini acip isiyi tekrar arttirin ve dislari citir citir olana dek pisirin. Eger tavuklarin yumusak olmasini isterseniz son kizartma asamasini yapmayin.
Kizarmis tavuk parcalarini kagit havlu uzerine alin.
Kizarmis citir tavuklari tartar sosu ya da domates sosu ile servis yapabilirsiniz.

1 comment:

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