CRUSHED CHICKEN PILLARS

PREPARATION:

1- In a bowl, mix sauces with garlic and ginger.
2- Arrange the chicken pestles in the preparation obtained, cover them with cling film and marinate them in the fridge for 6 hours.
3- Cook the chicken drumsticks in a preheated oven at 180 ° C for about 30 minutes.
4- Remove the drumsticks from the oven and allow them to cool.
5- Pass the chicken drumsticks into the flour, then into the beaten egg and coat with crushed corn petals.
6- Fry chicken drumsticks in a warm oil bath, drain and pat dry with paper towels.
7- Serve hot crispy chicken drumsticks with lettuce leaves, sliced tomato and lemon.
8- Good to know: you can brown the chicken drumsticks in the oven, for this, arrange them on a plate lined with parchment paper and place them in the preheated oven at 190 ° C for 10 to 12 minutes about grill position.

INGREDIENTS :

8 chicken drumsticks
1 clove garlic minced
4 c. fish sauce (nuoc-mâm)
2 tbsp. soup of soy sauce
2 cm grated fresh ginger
1 C. Tabasco or hot sauce
For breading:
80 g flour
2 beaten eggs
100 g crushed nature corn petals
Oil for frying
To serve :
Lettuce leaves
Sliced tomato and lemon

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