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Some best chicken francese recipe

by phuong.seo

I. Some best chicken francese recipe

1. Roasted chicken

Roasted chicken

Material:

  • Prepare 1 chicken about 1.5 kg
  • Five flavors: 1-2 packs
  • Cashew powder: 2 teaspoons
  • Sugar: 1 teaspoon
  • Honey: 3 teaspoons
  • Salt: 1 teaspoon
  • Garlic juice: 3 teaspoons
  • Cooking oil: 3 teaspoons
  • Star anise and cinnamon.

Making:

Step 1: Clean the chicken, dissect the intestines and leave the chicken whole. Then, in a pot of boiling water, add a tablespoon of salt, and pour boiling water over the chicken to firm up the chicken.

Step 2: Peel the garlic, then crush it and squeeze out the juice. Pour all the spices including five spices, cashew powder, sugar, honey, salt, and cooking oil into the garlic juice and mix well. Apply the mixture all over the chicken, both inside the belly and under the wings.

Step 3: Take the prepared star anise inside the chicken belly (anise will help the dish have a special flavor). Then, let the chicken marinate for 30 minutes. You should use a skewer to secure the top and bottom of the chicken.

Step 4: Pre-heat the oven to 200 degrees Celsius for about 10 minutes, then put the chicken in. Usually, for young chicken, you only need to bake it for 30 minutes. If the chicken is a bit old, bake it for about 40 minutes. To check if the chicken is cooked or not, you can use a toothpick or a small sharp object to prick the chicken, when the red water does not come out, the chicken is cooked. During the roasting process, occasionally drizzle the leftover sauce over the chicken body so that the chicken does not dry out and the dish will be more delicious. If you don’t have an oven, you can also grill with a charcoal stove, but remember to adjust the charcoal to the right temperature and rotate it by hand to get the dish you want, the time to make grilled chicken with a charcoal stove will also take longer than using an oven.

2. Steamed chicken with laksa leaves

Material:

  • 1 pullet is about 1.3kg.
  • 1 handful of laksa leaves, 4 green onions, 1 white onion, 3 ear mushrooms.
  • Coriander, 2 tomatoes, chili
  • Pepper, salt, sugar, monosodium glutamate, garlic, cooking oil, fish sauce, and chili lime.

Making:

Step 1: Clean the chicken and drain, then cut open the belly, use a sharp knife to skewer the chicken inside. Use 1 teaspoon of sugar, 1 teaspoon of MSG, 2 tablespoons of fried garlic, 1 teaspoon of sesame oil, mix well, let the chicken marinate for 15 to 30 minutes.

Step 2: Remove the stem and slice, and chop the laksa leaves. Scallions were washed and cut into 5cm lengths. Onions: Thinly slice horizontally. Garlic: Crushed and peeled, minced, fried. After soaking the mushrooms in water, cut the legs and cut them into small pieces.

Step 3: Mix together laksa leaves, scallions, onions, pepper, salt, sugar, monosodium glutamate, fried garlic, then put everything in the chicken’s belly. Pour in boiling water and let the chicken cook for about 20 minutes.

Step 4: After the chicken is soft, take it out and cut it into bite-sized pieces.

Step 5: Arrange the chicken on a plate and spread it, eggplant, and chili around. Served with lemon and chili sauce.

3. Grilled chicken with salt

Grilled chicken with salt

Material:

  • 1 chicken curry (or rooster of your choice)
  • 1.5 kg of granulated salt
  • 5 grams of ginger powder
  • 1 teaspoon pepper
  • 2 tablespoons cooking wine
  • 3 anise

Making:

Step 1: The chicken material you should choose is our chicken because our chicken usually has good toughness, when grilled with salt, the chicken pieces have delicious chewiness. Purchased chicken meat, preliminarily cleaned, then cleverly filtered to remove the meat. Marinate chicken with crushed ginger, 1 teaspoon pepper, 2 tablespoons cooking wine, 3 star anise. Mix well so that the chicken ingredients are deeply infused with the spices. Marinate the chicken for about 30 minutes before cooking.

Step 2: While waiting for the chicken to be deeply infiltrated with spices, we will roast the salt until the salt seeds are dry and glued. Put the pan on the stove, wait until the pan is dry and hot, then put 1.5 kg of this salt in the pan, stir over low heat until the salt is dry and turns slightly yellow.

Step 3: Prepare the foil package to spread out on the tray. Drizzle the dry-roasted salt evenly onto a foil-lined baking sheet. Prepare parchment paper (which is the type of paper used for baking). In this step, we can also use banana leaves to wrap the chicken, the chicken pieces also have a very sweet and rich aroma. Put the marinated chicken in the parchment paper, wrap it tightly, and place it on the salt spread on the foil. Cover the chicken with foil to cover the outside

Step 4: Prepare the oven to bake the chicken. Turn on the oven to 200 degrees Celsius and put it in the oven for about 30 minutes, until the chicken is cooked through.

Step 5: Finally, after baking for enough time, take out the chicken and cut it into bite-sized pieces. Prepare a little salt, pepper, chili and sprinkle with finely chopped lemon leaves on top, mix well and dip is the most delicious and standard.

4. Fried chicken with sweet and sour sauce

Material:

  • 1 kg of chicken
  • 500ml fresh milk
  • 3 tablespoons crushed peanuts
  • 70 grams of plain rice flour
  • 70 grams potato starch (or substitute with flour)
  • 1/2 teaspoon baking powder
  • 1 teaspoon seasoning seeds
  • 1/2 teaspoon black pepper
  • 1 tablespoon rice wine
  • 2 cloves of minced garlic
  • 6 tablespoons chili sauce
  • 1/4 cup brown sugar
  • 6 tablespoons ketchup
  • 2 tablespoons rice wine
  • 6 tablespoons honey
  • 2 tablespoons minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon cooking oil
  • 1 tablespoon soy sauce

Making:

Step 1: Chicken is used to make fried chicken with sweet and sour sauce, I usually use industrial chicken, choose the thigh meat and chicken wings. Purchased chicken is salted, washed, plucked out the remaining feathers, drained, and then cut into bite-sized pieces. Next, soak the chicken in 500 ml of fresh milk for about 20 minutes

Step 2: After soaking the chicken in fresh milk for enough time, take the chicken out, wash it with water and then drain. Marinate the chicken with 1 tablespoon seasoning, 1/2 teaspoon pepper, 1 tablespoon rice wine, 2 minced garlic cloves, mix well to infuse the chicken with spices. Marinate the chicken for about 30 minutes before cooking to allow the chicken to absorb the spices.

Step 3: Next, mix the ingredients in the chicken coating powder, including 70 grams of plain rice flour, 70 grams of potato starch (or replace it with flour), 1/2 teaspoon of baking powder. Mix well so that the flour is mixed together and then mix this coating mixture with the marinated chicken in step 3, shake well to coat the chicken pieces evenly.

Step 4: Prepare a deep pan (or small pot) that will help us save more cooking oil. Wait until the pan (pot) is hot, then pour in the cooking oil (the amount of oil you need to put in is enough for the chicken to be deep-fried. Wait for the oil to get old, then pour the chicken in step 3, fry it on medium heat, sometimes occasionally. Use chopsticks to stir so that the chicken pieces are evenly golden. Fry until the chicken pieces are golden, then take the chicken out and set it aside on a plate.

Step 5: Prepare the pan, put it on the stove. Heat the pan, the chicken sauce mixture includes 6 tablespoons chili sauce, 1/4 cup brown sugar, 6 tablespoons ketchup, 2 tablespoons rice wine, 6 tablespoons honey, 2 tablespoons minced onion, 1 tablespoon minced garlic, 1 tablespoon cooking oil, 1 tablespoon soy sauce, you put in a bowl, mix well. When the pan is hot, put 2 tablespoons of cooking oil in the pan. When the oil is hot, pour the chicken sauce mixture into it, and bring to a boil over low heat, stirring constantly until the mixture thickens.

5. Fried chicken wing sauce

Fried chicken wing sauce

Material:

  • Industrial chicken wings: 400g
  • Dried garlic: 2 bulbs
  • Delicious fish sauce: 2 tablespoons
  • Sugar: 2 tablespoons
  • Chili: 2
  • Prepare additional vegetables to serve: 1 cucumber, 2 tomatoes, 1 bunch of small lettuce, 1 bunch of small herbs.

Making:

Step 1: Prepare chicken feet. Wash chicken wings with water, squeeze salt one more time (or wash with diluted salt water) to clean and remove odors, rinse with water and then drain. You put the chicken feet into the steamer basket, steam for about 5-7 minutes until the chicken wings are almost cooked, then remove and let cool. Doing so will help the chicken wings to be cooked, which will save a lot of time when frying. If frying raw chicken wings will take a long time, you may experience a situation where the wings are burnt on the outside but not cooked on the inside.

Step 2: Peeled garlic, smashed, minced. Wash chili, remove the stem, remove the seeds, and chop finely. Lettuce, herbs pick the root, wash, drain. Cucumbers, tomatoes, are washed, and thinly sliced ​​to taste.

Step 3: Put the pan on the stove with enough oil to fry the chicken wings (can be deep-fried or just enough to save cooking oil). When the oil is hot, lower the heat to low and then fry the chicken wings until the skin is crispy and turns golden brown. At this time, you take the chicken wings to a plate lined with greaseproof paper, if the chicken wings hold a lot of oil when eating, they will quickly get bored.

Step 4: The sugar and fish sauce you put in the cup, stir well. The amount of sugar and fish sauce can be adjusted to suit your taste, the standard ratio is 1:1 (1 tablespoon fish sauce – 1 tablespoon sugar). Sauté garlic with a little cooking oil, lower the heat to low and then pour in the sugar sauce. Next, you add fried chicken wings, stir well so that the mixture of fish sauce – sugar – garlic is evenly absorbed into the chicken wings. Shake the pan handle back and forth, stir until the dish thickens and turns yellow, then turn off the heat.

Step 5: You arrange the chicken wings on a plate, scoop out the remaining sauce and pour it on top, and place the raw vegetables on a plate to eat. Or you can put raw vegetables, cucumbers, tomatoes on the edge of a large plate, then arrange chicken wings and sauce on top, decorate with a few stalks of herbs to have a perfect dish right away.

Read more: Best spicy baked chicken breast recipes

II. Introduce some easy chicken francese recipe

1. How to make fried chicken breast with ram corn

Material

  • 400g chicken breast meat
  • 60g deep-fried dough
  • 180g flour
  • 80g cornstarch
  • honey
  • Minced garlic
  • 2 chicken eggs
  • Condiments: Butter, Korean chili sauce, Korean chili powder, ketchup.

How to make ram corn chicken

The chicken is brought home, washed, cut into bite-sized pieces, then put in a box and poured in all the deep-fried flour and mixed well.

You take a bowl, then add 80g of flour, continue to add 40g of cornstarch, then mix the 2 flours together.

At the same time prepare another bowl, then beat 2 eggs and add 80g of flour and the remaining 40g of cornstarch and stir well, then add 160ml of filtered water and stir until the powder is dissolved.

You skewer the chicken dipped in a layer of wet flour, then dipped in a layer of dry flour, put the chicken in the frying pan until golden, then remove the chicken to absorb the oil.

While waiting for the chicken to cook, make the sauce: 1 tablespoon butter, melted, 1 tablespoon minced garlic, 2 tablespoons Korean chili sauce, 1 teaspoon Korean chili powder, 1 tablespoon chili sauce 2 tbsp ketchup and stir the sauce, turn off the heat and finally add 1 tbsp of honey, stir well and put in a bowl

2. How to make KFC fried chicken wings

How to make KFC fried chicken wings

Material

  • 6-7 chicken wings
  • 250g deep-fried dough
  • 30g cornstarch
  • Seasoning: Salt, seasoning powder, pepper, chili powder, ketchup (or chili sauce), cooking oil, vinegar

How to make KFC fried chicken

Buy chicken wings, clean and cut them into bite-sized pieces. You marinate the chicken wings with the prepared spices for 1 hour for the chicken wings to infuse the spices.

Pour half of the cornstarch and flour into a bowl, mix well and let dry; the rest of the cornstarch and fried flour, pour into the water and stir until the dough thickens.

Next, roll the chicken wings in wet flour, then roll them in dry flour, put them in a pan of boiled oil and fry until golden brown on all sides, then take out the oil blotting paper.

Read more: Introduce some sides to go with fried chicken

FAQ

How do you cook the chicken Frenchie?

Chicken Francese

Preheat Oven to 300 degrees. Cover with Aluminum Foil and cook for 10 mins. or until warm.

Can chicken Francese be frozen?

Make the chicken ahead of time: It can be floured and chilled for up to 4 hours prior to the time. Instructions for freezing: The cooked cutlets can be frozen for up to 3 months.

What exactly is Francese sauce made from?

CHICKEN FINANCES IS MADE WITH A WATER AND BUTTER SAUCE

Oh, that sauce. White wine and chicken stock garlic…and butter.

What kind of wine do you choose for making Chicken Francese?

Choose a white wine you’d be willing to drink for a while, like a Chardonnay as well as Sauvignon Blanc. The best way to serve chicken Frenchie is right away.

What is different between chicken piccata and Francese?

The difference is that for Francese the breast of the chicken is first coated with flour and then dipped in an egg-beaten mixture after which it is cooked. Piccata chicken is first covered in egg, then flour. The two are then cooked in a lemony butter sauce however the piccata sauce contains capers.

How can you tell the differences between Chicken Francese and chicken Francaise?

Are you sure? Francaise Or Francese? Both spellings are correct to describe this meal which is deliciously egg- and flour-dipped chicken breasts that are sauteed with olive oil. They’re served with butter, white wine along with the lemon sauce.

 

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