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Print Recipe
Beer Chicken with Mustard and Peppers Recipe
A festive version of fried chicken. In abundance of paprika and black pepper, with sumac and Bavarian mustard. And to garnish the most New Year's fruits - tangerines with red onions. Festive and beautiful! Delicious and simple! I recommend it.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. The time is indicated without marinating. Mix paprika, ground black pepper and sumac.
    The time is indicated without marinating.
Mix paprika, ground black pepper and sumac.
  2. Rub the chicken with the mixture and salt, pour beer. Put in the refrigerator for 12-24 hours, turning occasionally.
    Rub the chicken with the mixture and salt, pour beer. Put in the refrigerator for 12-24 hours, turning occasionally.
  3. Before frying, pull off the skin and smear the chicken with mustard.
    Before frying, pull off the skin and smear the chicken with mustard.
  4. In preheated oil, fry the chicken on all sides for 5 minutes, medium heat. Turn the chicken inside out, cover and cook for another 30 minutes, minimum heat.
    In preheated oil, fry the chicken on all sides for 5 minutes, medium heat. Turn the chicken inside out, cover and cook for another 30 minutes, minimum heat.
  5. Serve the chicken with tangerine slices and red onion feathers, with mustard.
    Serve the chicken with tangerine slices and red onion feathers, with mustard.
  6. BON APPETIT!!!
    BON APPETIT!!!

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