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Chicken in Flour & Egg Batter
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Ingredients
- boiled chicken1 chicken
- Green pepper1 piece
- salt, pepper, coriander, thyme, and cardamomto taste
- Breadcrumbsas needed
- Flour2 tbsp
- Eggs2 eggs
- Milk2 tbsp
- Oil for fryinggenerous amount
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 600, protein 42, fat 36, carbs 24, fiber 1, sugar 2
Original steps
- Cut the chicken into small pieces and season it in a mixture of flour, eggs, and milk; mix well, then add the blended green pepper and the spices.
- Place in the refrigerator for 2 hours.
- Coat in breadcrumbs and fry all pieces in plenty of oil once, then remove from heat, and fry a second time until golden yellow.
- Serve with garlic sauce (Toum) (see salads section).
- After boiling the chicken and cutting it into quarters, pound them lightly, then coat in flour mixed with a little baking powder, spices, mustard, and a little milk or water, and fry in oil.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking