February 21, 2013

Breaded chicken drumstick confit with pommes frites

There is actually nothing that I do not like doing in the kitchen, even the washing up is fine with me, however what I absolutely dislike is breading. It takes me hours to overcome my "i hate breading"-mood and get going. And no, it is not because it sticks to my fingers and afterwards you have to scrub, no. In fact I can not even explain why! Maybe the mess, though it does not actually have to be a messy task, but still, there is always some breadcrumbs and flour flying onto the kitchen flour. Grrr! So it is rare that we have Wiener Schnitzel for lunch on a Sunday. In Hungary it is pretty common to eat rántott hús on Sundays, so in my family.  As a child I enjoyed helping mom with breading meat or veggies, but not nowdays. But when my mom is not there to preapre my most favourite breaded chicken wings for me, I do not eat. That simple it is. However, now I simply could not resist to try this thing out. Chicken confit breaded and deep fried. I bet, you have never had such a tender drumstick under crisp breadcrumbs, like this!

6 chicken drumsticks
1 liter olive oil
1 clove garlic
2 twigs rosemary
for the pommes frites:

4 large potatoes
peanut oil

Remove the skin from the chicken drumsticks, season with salt and pepper. Put drumsticks into a bowl, and pack them really thight. Add halved garlic clove, rosemary and pour the olive oil over it. The drumsticks should be covered completly. Preheat the oven to 140°C. Cover and leave it in the oven for 2 hours, then allow to cool until lukewarm, remove from the oil and dry with kitchen paper. Roll drumsticks in flour, then in beaten egg and finally coat with breadcrumbs. Deep fry within a few minutes in 190°C hot oil. You can do this right after you fried the last batch of pommes frites. Peel and cut potatoes in sticks and place in a bowl filled with ice water for at least 30 minutes or over night. After wash it again under running water and dry with a help of a kitchen cloth. Heat the deep fryer to 140°C and fry potatoes in small portions for 6-8 minutes. Let them cool for 15 minutes while heat the deep fryer to 190°C. Now it is time for the second frying for 2-3 minutes. Place a kitchen cloth into a bowl, add fries on it, sprinkle with salt, remove the cloth and shake it for a moment or two. Serve immediately.


Rosa's Yummy Yums said...

Homemade fast(slow)food! Awesome.



p-moments said...

Sieht wirklich sehr lecker aus. Hast großes Talent alles so wunderbar in Szene zu setzen. Ich kriege gleich Hunger wenn ich bei dir vorbei schaue.


Anonymous said...

scrumptious! High class "junk food" :-)
Liebe Grüsse aus Zürich,

chriesi said...

@Rosa: Glad you like it! :)

@p-moments: Oooh wirklich? Danke, danke freut mich sehr! liebe grüsse!

@lieberlecker: Thank you! :) Liebe Grüsse zrugg! :)

Kristen - Dine & Dish said...

That's the coolest way I've ever seen chicken drummies photographed!

Deeba PAB said...

Just gorgeous!

Anonymous said...

looks absolutely delicious! I'm a sucker for anything coated in almond : )

chriesi said...

Thank you so much!

Related Posts with Thumbnails