Fried Chicken ist zutiefst befriedigend, wenn es heiß gegessen wird, aber die Schönheit dieses Rezepts ist, dass es genauso lecker ist, und behält den größten Teil seiner Knusprigkeit, wenn es kalt oder bei Raumtemperatur serviert wird. In unserem Tutorial zum Schneiden von Hühnchen und Video erfahren Sie, wie man einen ganzen Vogel in 10 Teile schneidet.
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
“Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is just as delicious and retains most of its crispiness when served cold or at room temperature. In our tutorial on cutting chicken and video, you will learn how to cut a whole bird into 10 pieces. Source: Martha Stewart Living, July 2013 6 hours 30 minutes 1 hour 30 minutes 8 Total time Preparation Portions Ingredients 8 liters of water, divided 1 1/2 cups plus 1 1/2 teaspoons coarse salt, divided 1 cup sugar 2 whole 3 1/2-pound chickens, each cut into 10 pieces 2 cups all-purpose flour 3/4 cup fine cornmeal 1 teaspoon cayenne pepper 1 teaspoon freshly ground pepper Vegetable oil for frying Directions 1. Combine 1 quart of water, 1 1/2 cups of salt, and sugar in a large pot. Bring to a boil over high heat until salt and sugar have dissolved. Remove from heat and add the remaining 7 liters of water. Add chicken pieces to brine, cover, and refrigerate for at least 4 hours and up to 1 day. 2. Remove pot from refrigerator and let stand at room temperature for 1 hour. Whisk flour, cornmeal, cayenne pepper, pepper, and 1 1/2 teaspoons of salt in a large, shallow bowl. 3. Fill a large, heavy-bottomed pot with 2 inches of oil and heat over medium heat until a deep-fry thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Process 4 to 5 pieces at a time, dredging chicken in flour mixture and shaking off excess. Immediately turn into oil and fry occasionally until golden brown and an instant-read thermometer inserted into the thickest part of the meat (not the bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for darkness. Adjust heat to maintain oil temperature between 350 ° and 375 ° C and return oil to 375 ° C between batches. Place fried chicken on a wire rack and place in a rimmed baking sheet. When served cold, let cool, cover, and refrigerate for up
27.04.2023 @ 07:52
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
“Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is just as delicious and retains most of its crispiness when served cold or at room temperature. In our tutorial on cutting chicken and video, you will learn how to cut a whole bird into 10 pieces. Source: Martha Stewart Living, July 2013 6 hours 30 minutes 1 hour 30 minutes 8 Total time Preparation Portions Ingredients 8 liters of water, divided 1 1/2 cups plus 1 1/2 teaspoons coarse salt, divided 1 cup sugar 2 whole 3 1/2-pound chickens, each cut into 10 pieces 2 cups all-purpose flour 3/4 cup fine cornmeal 1 teaspoon cayenne pepper 1 teaspoon freshly ground pepper Vegetable oil for frying Directions 1. Combine 1 quart of water, 1 1/2 cups of salt, and sugar in a large pot. Bring to a boil over high heat until salt and sugar have dissolved. Remove from heat and add the remaining 7 liters of water. Add chicken pieces to brine, cover, and refrigerate for at least 4 hours and up to 1 day. 2. Remove pot from refrigerator and let stand at room temperature for 1 hour. Whisk flour, cornmeal, cayenne pepper, pepper, and 1 1/2 teaspoons of salt in a large, shallow bowl. 3. Fill a large, heavy-bottomed pot with 2 inches of oil and heat over medium heat until a deep-fry thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Process 4 to 5 pieces at a time, dredging chicken in flour mixture and shaking off excess. Immediately turn into oil and fry occasionally until golden brown and an instant-read thermometer inserted into the thickest part of the meat (not the bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for darkness. Adjust heat to maintain oil temperature between 350 ° and 375 ° C and return oil to 375 ° C between batches. Place fried chicken on a wire rack and place in a rimmed baking sheet. When served cold, let cool, cover, and refrigerate for up