Fried chicken seasoned with garlic

50 min
Type of dish: Birds
Temperature: Hot
Meses de temporada*: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Chicken thighs 1.65 kg
High oleic oil 0.4 l
Garlic, bulb 1.25 ud
Parsley 0.5 g
White wine 0.05 l
Breadcrumbs 0.01 kg
Ground black pepper 0.05 g
Mayonnaise sauce 0.05 l
Onion 0.027 kg
Carrots 0.013 kg
Green leek 0.16 ud
Water 0.4 l
  • Prepare and chop the thighs.
  • Chop the garlic and parsley into brunoise.
  • Peel, wash and chop the potato.
  • Prepare a white stock.

For the chicken sauce: 

  • Fry the garlic chopped into brunoise.
  • When the garlic starts to brown, add half of the parsley and the white wine and then let cook until the alcohol evaporates.
  • Add the breadcrumbs and poultry stock.
  • Adjust to taste and thickness if necessary.

For the chicken:

  • Season and lightly flour the chicken and then fry at a high temperature.
  • Place on a baking tray and sprinkle over a mixture of white pepper and garlic powder.
  • Pour some sauce over the chicken and then place in the oven.
  • Remove from the oven before the garlic starts to burn and when the inside of the chicken is well cooked.
  • For the garlic mayonnaise:Blend the garlic and mayonnaise with a blender. Add salt and thicken if necessary.
  • For the garnish:fry the potatoes
  • Place the chicken on a plate together with the chips and garlic mayonnaise. Sprinkle over some parsley.
Nutritional information (1 portion)
Fiber 4.27 g
Saturates 11.38 g
Monounsaturated fatty acids 69.17 g
Polyunsaturated fatty acids 9.88 g
Cholesterol 193.16 mg
Calcium 88.22 mg
Iron 5.21 mg
Zinc 2.55 mg
Vitamin A 104.51 ug
Vitamin C 33.57 g
Folic acid 92.69 ug
Salt (Sodium) 1448.43 mg
Sugars 5.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.