Pui a la J.Oliver

Pui a la J.Oliver

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We wash the chicken and massage it with salt, and we "fill" it with lemon slices, peppercorns, garlic cloves and rosemary.

We tie the legs and harden it in butter in 2 tranches. Divide the butter in 2 and when it starts to burn we drain the butter and put the other piece of butter. for about an hour and a half.

The first time I read the recipe at Sylvia's, then I saw it prepared by J.O. on TV.

Crispy strips & # 8211 chicken breast, just like at KFC

Many told me that I would never be able to make the wings or the chicken breast like the ones from KFC, that they use I don't know what ingredients and that the recipe would be secret. The ingredients are not secret and I am convinced that everyone has them in the pantry at home, and the result will be if not better, at least the same, and if you have been wondering how to make a crispy chicken breast on the outside and fragile inside, as in KFC, in the following, you will find the secret.

I can say that so far I have tried a few recipes, either received from friends overseas, or from the internet, or after I felt it, but all corroborated after many tests, I came to this recipe. The result is exactly the same, if not much better and tastier, with an exterior that remains crispy after cooling but also with a juicy interior.

Stay tuned for the list of ingredients, but also for the super simple way of preparation.

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How to make crispy chicken breast crispy exactly like at KFC

Ingredients for chicken breast:

  • 1 kg skinless, boneless chicken breast
  • 1 teaspoon with a pinch of salt
  • 1/2 teaspoon freshly ground pepper, not ground
  • 1 teaspoon of paprika
  • 1 teaspoon garlic powder
  • Chilli flakes, depending on how spicy you like it

Ingredients for breading and frying:

Method of preparation:

In a bowl, mix the flour with the starch and set it aside.

Beat the eggs in another bowl and set them aside.

For starters we will wipe off the excess liquid, if any, then cut them into thicker slices, I cut it to about 35 g, if you buy ready cut even better, but still preferably sauté the whole breast fillet.

Put the chicken breast in a bowl, along with all the spices. Mix the pieces of meat well so that they season evenly. Cover the bowl with a fresh foil and let them cool for at least 3 hours.

One hour before frying, take the meat out of the fridge and then pass it through the flour mixed with the starch.

The next step is to put all the pieces of chicken breast in the beaten eggs and mix them so that they cover evenly.

We take 3-4 pieces and pass them again through the flour mixture, so that we no longer have wet parts.

Heat a frying pan with oil and put the pieces, only when it is hot enough, ideally it would be at 190 degrees and must be covered with oil, that means on the big eye from the stove to the high heel.

Fry over medium heat, turning them carefully 2-3 times. Ideally, do not bite them too hard, otherwise they will not have a beautiful and crispy crust.

Remove on a grill or on a tray lined with kitchen towel.

Serve hot, along with your favorite sauces, and from here I can only wish you more work and good appetite!

Baked chicken breast with lemon

  • I washed the chicken breast well and dabbed it well with a napkin. I placed the chest in a bowl, sprinkled it with a little olive oil. I sprinkled salt, pepper, thyme and oregano over the chicken breast and rubbed it well.
    In a heat-resistant ceramic bowl I poured the wine and placed the chicken breast.
    I took the lemon and cut it into quarters and quarters in two. Among the pieces of chest I placed the lemon slices and crushed garlic cloves.
    I put the dish in the oven, the temperature of 200 degrees Celsius, until the chest has browned.
    Chicken breast cooked with lemon and thyme is tender and fragrant.

source of the recipe "Baked chicken breast with lemon": Barefoot Contessa (http://www.barefootcontessa.com) - Lemon Chicken Breast (Serves 4), 2010
recipe also published in: Barefoot Contessa, How Easy is That ?, by Ina Garten, Clarkson Potter / Publisher

Oregano goes well combined with thyme, rosemary and sage. together they even compose a mix of Italian herbs (this is what Tony Hill writes in his book "The Spices Lover's Guide to Herbs & Spices")
oregano and thyme appear together in the battle of Za 'atar, or we have also seen in the battles of Herbes de Provence, Bouquet Garni, mixtures for barbecues (kansas city barbeque)
The mix of oregano, thyme and basil is used in Greek cuisine.
Oregano and thyme are used in seasoning Italian pasta sauces, pork or chicken dishes.


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