Combine the egg, milk, flour, mustard, cumin and ginger in a bowl. Beat until it forms a thin batter. Slide the chicken, cut into strips, into the batter so that it is completely covered. Let it macerate in the fridge for a minimum of 3 hours.
Recipes
The best crispy chicken
Ingredients
- 2 chicken breasts
- 1 egg
- ½ glass of milk
- 200 g flour
- 1 tablespoon mustard
- A pinch of ground cumin
- A pinch of ground ginger
- Borges extra light olive oil
For the coating :
- 180 g flour
- 80 g corn starch
- 1 tablespoon baking powder
- A pinch of black pepper
- Salt to taste
Step by step
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Step 1
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Step 2
In a different bowl, mix the flour, cornstarch, baking powder and pepper to make the coating. Add salt to taste.
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Step 3
Take the chicken out of the fridge, dredge it in the flour mixture and fry it in plenty of extra-virgin olive oil, at 180 ºC, making sure it is covered by the oil at all times.
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Step 4
Remove and set to drain on a layer of paper towels.
