Difference between revisions of "Fried Chicken I"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Georgian Meat Dishes" to "Category:Meat Recipes Category:Georgian cuisine") |
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# Separately pass a tart [[Pamidvris Satsebela|tomato]] or [[Bazha|walnut sauce]]. | # Separately pass a tart [[Pamidvris Satsebela|tomato]] or [[Bazha|walnut sauce]]. | ||
| − | [[Category:Georgian | + | [[Category:Meat Recipes]] |
| + | [[Category:Georgian cuisine]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
Revision as of 17:50, 19 April 2012
Ingredients
Directions
- Clean, wash and cut the bird lengthwise along the breast.
- Spread out the bird and rub it with crushed garlic and salt on both sides.
- Heat the butter in a skillet and when hot put in the bird and cover with a flat lid.
- Put a heavy weight on the lid to keep the bird pressed flat to the bottom of the skillet.
- Fry until golden brown, turn it over and cook over medium heat for another 30 minutes.
- This fried chicken may be served with or without a garnishing.
- If garnishing is desired, serve fried potatoes, tomatoes, boiled rice, cucumbers, etc.
- Separately pass a tart tomato or walnut sauce.
