Ingredients: • 1 large chicken • salt • pepper • mild paprika powder • 1 opakowanie panierki do kurczaków • sok z 1 lemons
• olej do głębokiego smażenia
Aimina: • 1 główka sałaty • natka pietruszki • koperek
Wash the chicken thoroughly, dry in a linen cloth, cut, take out all the bones (you can make chicken breasts in the same way), cut into small pieces. Do głębokiej miseczki wlać 3 tablespoons of oil, squeeze the juice out of one lemon, add salt, finely ground white pepper. You can also add some Provencal herbs. Put the pieces of chicken into the marinade, mix thoroughly, sprinkle with mild paprika, set aside for 2 hours in a cool place. Heat the oil in a deep pan. Pour the batter on a flat plate, Dip pieces of meat in it one by one and put them in a pan with oil. Fry in batches on both sides until browned, remove, put on paper napkins, let all the fat drip off, cool down. Line the stoneware dish with thoroughly washed and carefully dried lettuce leaves, place the fried chicken pieces on them, cover with foil, put into the basket. They taste great with garlic bread.
Easy
Preparation 40 min
For 6 people
1 portion – ok. 380 kcal
