Chicken, according to this recipe, should be pickled all night, and a bath of yogurt will take about 8 to 12 hours. However, this time is worth the result. The chicken is very tender and aromatic.
Pick your recipe
Ingredients:
- Small chicken sliced into 8 pieces;
- 50 g of salt;
- 4 cups of buttermilk;
- 400 g of pork fat;
- 8 tbsp butter;
- 1 thick slice of ham;
- 250 g of flour;
- 2 tbsp. l of corn starch;
- Salt and ground black pepper.
Cooking:
- The night before serving, place the chicken in a large bowl and set everything aside. In a large jug, combine the salt with 6 cups of water and mix until the salt has dissolved.
- Pour chicken slices with salted water until they are immersed in water. Cover and refrigerate overnight.
- In the morning, strain the chicken pieces and rinse it and a bowl. Put the chicken in a bowl again and pour in the yogurt. Cover and refrigerate for approximately 8-12 hours.
- One hour before serving, combine lard, butter and ham in a large, heavy frying pan. Fry over low heat, removing the froth as necessary, until the ham is lightly browned, which takes about 30 to 45 minutes.
- Using a slotted spoon, remove all ham and brown fat flakes. Increase heat to high and heat fat to 170 degrees.
- In a shallow bowl, combine flour, corn starch, salt and pepper; mix everything well. Dip each piece of chicken thoroughly into the mixture, and then get it wet thoroughly to remove excess flour.
- Place chicken pieces skin down. Fry for 8-10 minutes on each side until the chicken is golden brown and fully cooked. Transfer to crumpled paper towels. Serve hot, warm, room temperature or cold.