Difference between revisions of "Fried Chicken I"
RealRecipes (talk | contribs) m (Text replace - "Category:Georgian Meat Dishes" to "Category:Meat Recipes Category:Georgian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[Pamidvris Satsebela|tomato]] or [[Bazha|walnut sauce]] | * [[Pamidvris Satsebela|tomato]] or [[Bazha|walnut sauce]] | ||
| − | == | + | == Procedures == |
# Clean, wash and cut the bird lengthwise along the breast. | # 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. | # Spread out the bird and rub it with crushed [[garlic]] and [[salt]] on both sides. | ||
Latest revision as of 20:08, 13 July 2012
Ingredients
Procedures
- 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.
