Keyword chicken, Fried chicken thighs, Roast chicken, Roast chicken from the upper leg, tarragon mayonnaise
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 4person
Zutaten
FRIED CHICKEN
12upper legs of chicken
1cupflour405
1tbspmustard
3eggs
2cupsbreadcrumbsPanko breadcrumbs
1lvegetable oil or butter lard for frying
TO SERVE
1lemoncut into wedges
Tarragon mayonnaise
TARRAGON MAYONNAISE
2stalk tarragon
2egg yolks
1tspDijonmustard
1/4lneutral vegetable oil
1tbspwhite wine vinegar
1-2tbspyoghurtas desired
1/4tspsalt
Zubereitung
FRIED CHICKEN
Trigger the upper culls, peel off the skin, cut off excess fat. Cut the meat parts in half.
Build a breadder station as follows: Put flour mixed with a little salt on a plate, whisk the eggs in a second plate, pour the Panko breadcrumbs into the third plate.
Before breading, rap the chicken pieces with the mustard, then turn into flour and knock off any excess flour. In the next step, pull the upper culls through the egg and then roll in the Panko breadcrumbs.
Heat vegetable oil over a medium heat in a large saucepan. Keep stalk of a wooden spoon in the oil: When the right temperature is reached, bubbles rise. It must not smoke under any circumstances. Chicken portion-wise about 3 – 5 min. Fry until brown and crispy. Transfer to a baking tray lined with baking paper and at 200°C about 10 – 15 minutes. Baking.
TARRAGON MAYONNAISE
Put the egg yolks, mustard and the plucked tarragon leaves in a mixing cup and mix with the puree stick.
First, infine very little oil in a thin beam, mix vigorously. Attracts the mayonnaise, pour in the oil whole and slowly pull up the puree when mixing until the mayonnaise has the desired consistency.
Season with vinegar and salt, stir well.
If you like, you can refine the mayonnaise with a little yogurt.
Notes
Tip : Very important, so that the mayonnaise succeeds: Egg yolks and oil must have room temperature!