Fried chicken
Preparation
1. Wash and dry carefully the chicken chops, put them in a food bag with the buttermilk, a bit of the spices and of the herbs (paprika, chilli pepper, thyme and salt). Mix well and marinate for a few hours in the fridge.
2. Then take the chops out of the marinade (do not drain them too much) and coat them in the crushed corn flakes.
3. Pour the sunflower oil in a pot and heat it.
4. Deep fry the chicken chops, first on a high heat and then on a lower heat. The cooking time may vary according to the chop size.
Ketchup sauce:
1. Gently brown the onions, the carrots, the celery and the garlic with some oil in a big pot.
2. When the vegetables start to get golden colored pour the Passata and let it boil.
3. Add all the other ingredients and cook the sauce slowly until it gets a bit thicker. Sieve it twice so that it gets very smooth.
4. Leave it get cold and then pour into small pots or bottles.
5. If you want to keep the sauce for a couple of years, sterilize the full pots for 10 minutes, cool and dry them and then store them in a cool and dry place.
Ingredients
- 600 gr (4 1/4 cups) of Chopped chicken breast or deboned legs
- 200 gr (approximately 2 cups) of Cereal flakes (e.g., corn)
- 200 gr (3/4 cup) of Buttermilk (100g milk, 100g yoghurt and 1 tablespoon of lemon juice)
- Salt to taste
- 2 teaspoons of Sweet paprika
- 1 teaspoon of Chilli pepper
- 2 teaspoons of Dried thyme
- 750 ml (1 bottle) of Sunflower seeds oil
Ketchup sauce
- 2 Small onions
- 2 Celery stems
- 2 Small carrots finely cut
- 1 Garlic clove finely chopped
- ½ glass of Extra virgin olive oil
- 1.5 kg (6,3 cups) of Tomato Puree
- 130 gr (2/3 cup) of Sugar
- 500 ml (approximately 2 cups) of White wine vinegar
- 5 Fresh red peppers
- 1 Laurel leaf
- 1 pinch of Thyme
- 1 teaspoon of Mustard sauce
- 1 teaspoon of Starch
- 3 Cloves
- Salt and pepper to taste
