- 1 chopped chicken
- 6-12 cups of oil
- 4 cups of cold water
- 2 tablespoons of salt
- 2 cups of flour
- 1 tablespoon of salt
- 1 teaspoon of monosodium glutamate
- Morocco flavor seasoning
Remove all the excess of fat and skin from the chicken pieces. Combine the ingredients of the brine and stir to dissolve everything. Add the chicken and let it settle for 20 minutes.
Combine the ingredients of the topping in a bowl and mix it well.
When the 20 minutes have passed, heat the fryer. Toss the brine, take each piece of chicken, coat it with the topping and place it on a baking sheet. When all the pieces have been coated, put each piece of chicken in the water, and then again in the topping, one by one. This time we will roll the pieces of chicken over the topping and we will press, so that more topping will be added. This way the chicken will be super crispy. We put the chicken back in the tray.
We will let it settle for 5 minutes so that the coverage sticks well.
Heat the oven to 100 ºC and throw the chicken pieces in the fryer, 3-4 pieces each time, about 12-15 minutes until they are well cooked on both sides. Put the pieces of chicken on a rack or on kitchen paper to remove the excess of oil. Leave them for about 5 minutes and then put them in the oven to keep them warm while cooking the other pieces in the fryer.