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Breaded chicken overculls with tarragon mayonnaise
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Fried chicken from the upper legs

Keyword chicken, Fried chicken thighs, Roast chicken, Roast chicken from the upper leg, tarragon mayonnaise
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 person

Zutaten

FRIED CHICKEN
  • 12 upper legs of chicken
  • 1 cup flour 405
  • 1 tbsp mustard
  • 3 eggs
  • 2 cups breadcrumbs Panko breadcrumbs
  • 1 l vegetable oil or butter lard for frying
TO SERVE
  • 1 lemon cut into wedges
  • Tarragon mayonnaise
TARRAGON MAYONNAISE
  • 2 stalk tarragon
  • 2 egg yolks
  • 1 tsp Dijonmustard
  • 1/4 l neutral vegetable oil
  • 1 tbsp white wine vinegar
  • 1-2 tbsp yoghurt as desired
  • 1/4 tsp salt

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!