Fried chicken

A marinated chicken crispy and spicy with a tender flesh.

Ingredients for 4 servings

• 1 liter of sour milk (milk ribot)
• 75g of table salt
• 1 tablespoon hot pepper sauce red
• 2kg chicken pieces (white, drumsticks and top-of-thigh)
• 150g of flour ordinary
• 3/4 teaspoon of yeast
• 1/2 teaspoon of black pepper in the mill
• 1/4 teaspoon Cayenne pepper
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sage, dried
• peanut oil for frying

Steps

1. The marinade

In a large bowl, mix the milk, salt and hot pepper sauce red. Whisk to dissolve the salt.

Dip the chicken pieces in the marinade (it should completely cover it) and let marinate for 6 to 12 in the fridge. Remove 1 hour before cooking at room temperature.

2. Flour the chicken pieces

In a bowl, mix the flour, the yeast, the pepper, the Cayenne pepper and the dried herbs. Flour the chicken pieces, drained of the marinade, turning several times in the mixture.

3. Heat the oil

In a large deep skillet, pour 2 to 3 inches of oil in it and heat it up to 180°C. If you don't have a thermometer, you can drop a little flour in the oil, if it comes to a boil immediately and starts to brown, the oil is hot enough.

4. Cook the chicken

Dip the chicken pieces into the oil and leave on high heat to maintain a constant temperature of 180°C. fry the merceaux around 4 minutes, until they are evenly golden brown.

And to finish the cooking, put in the oven at 180°C for about 10 minutes.