Composition / ingredients
Cooking method
Wash the chicken fillet, dry it and cut it into pieces measuring 2 cm by 8 cm, these are the original sizes.
We drive an egg into a bowl and pour milk. Beat with a mixer. In the process of whipping, we gradually introduce flour. Half a glass first. Add salt and paprika. The marinade should turn out like sour cream. If necessary, dilute with flour or milk. In the resulting sauce, we spread chicken pieces for pickling.
We pour all the ingredients for breading into a plastic bag. It is good to hold the neck of the bag with your hand and shake it so that everything is well mixed. That's it, the breading is ready.
Put a deep frying pan on the stove and pour oil for frying. We warm it up well. We throw a pickled chicken (6-7pcs) into a bag with a breadcrumb mixture and shake it too. The meat should be completely covered with breadcrumbs. Deep fry on all sides until crisp. We perform these procedures until we run out of chicken pieces.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Maggi Seasoning - 59 kcal/100g
