Material:
3 heads of chickens (@ 12 pots)
27 bwg white (90 g) puree
3 tablespoons salt
3 tbsp of pepper powder
2 ltr vegetable oil
Flour:
300 g cornflour
1.125 g high protein flour (Tepung. Chakra)
4.5 tsp baking powder
4.5 tsp garlic powder
4.5 tsp salt
3 tsp pepper powder
Process:
- Soak the chicken with garlic, salt, pepper powder (in 1 night is better)
- Marinate the chicken with flour, dip into ice water
- Roll into flour material (tape disc, baking powder, garlic powder, salt, pepper powder). For good results, in the mix with 2 hands to get out lumps of flour lumps.
- Dipping into ice water again, roll into flour ingredients.
- Fry
3 heads of chickens (@ 12 pots)
27 bwg white (90 g) puree
3 tablespoons salt
3 tbsp of pepper powder
2 ltr vegetable oil
Flour:
300 g cornflour
1.125 g high protein flour (Tepung. Chakra)
4.5 tsp baking powder
4.5 tsp garlic powder
4.5 tsp salt
3 tsp pepper powder
Process:
- Soak the chicken with garlic, salt, pepper powder (in 1 night is better)
- Marinate the chicken with flour, dip into ice water
- Roll into flour material (tape disc, baking powder, garlic powder, salt, pepper powder). For good results, in the mix with 2 hands to get out lumps of flour lumps.
- Dipping into ice water again, roll into flour ingredients.
- Fry
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