2 chickens, or poulards
1 teaspoon baking powder
1 ½ liters of canola oil
200 g flour, type 405
200 g flour, instant or double-grain
50 g sea salt
1 ½ tbsp. sour cream, 10%
3 tbsp. condensed milk, 7%
1 tsp. tarragon, dried and sprinkled
1 tsp. mugwort, dried and sprinkled
1 tsp. chervil, dried and sprinkled
1 tsp. pepper, black
1 tsp. pepper, white
1 tsp. lemon juice
½ tsp. ginger powder, whoever likes it
Cut chicken into 7 pieces each. Salt to taste and season with white pepper and rub well. Place the seasoned chicken pieces in a bowl and let sit for about 1 hour.
With a whisk, beat the eggs, baking powder, sour cream, condensed milk well together, then add tarragon, mugwort, chervil, black pepper, salt, lemon juice and some ginger and whisk well again. It should be a homogeneous liquid.
Mix the flour together and lightly flour the poultry pieces, shaking off any flour that does not adhere well.
Now dip the poultry pieces in the egg and spice breading and, when well drained, turn them again in the flour and press the flour down well or flour them well in a plastic bag and press the flour down firmly. Tap off excess flour well.
Deep-fry all breaded chicken pieces in approx. 135°-140° hot fat. Remove after about 6 to 8 minutes, depending on thickness; they should not be browned. Keep warm, do not let cool.
When all pieces are fried, heat the fat to about 160° and brown the chicken pieces in it for about 2-3 minutes, then drain well and serve.
Important: When frying for the first time, make sure the fat is not too hot. The meat can become tough if cooked too hot. Therefore, pre-fry at a lower temperature and then brown at a higher temperature. This guarantees tender and juicy chicken parts!
For hot chicken, add 1 teaspoon of paprika rose hot or cayenne bell pepper, some Tabasco and 1 to 2 teaspoons of sambal oelek to the egg panade.