I ate this for the first time last summer, when I visited Gaga and her village Sumrakovac. As I later found out, a lot of people batter chicken this way. First, you cook it to make soup, then you batter it into flour and eggs, season and fry. Chicken is tender and juicy, and batter finger-licking good!
Wonderful 2 in 1 dish!
Twice Cooked Chicken
First cook chicken. It is best to take the whole chicken, joint it, and then cook clear chicken soup using it the way you usually do. You can use my homemade soup recipe.
When chicken is cooked, and you’ve took it out from the soup pot and drained, you can begin. You can use any part of chicken meat, but somehow, the best is chicken breast. Remove skin and bones, taking care that meat remains in big pieces. Also, if you want, you can cook soup using as many chicken breasts you need for lunch instead using whole chicken.
Take one plate and break 2 eggs into it and beat them with a fork. Add flour to another plate. Heat some oil in a pan. Later, if you need more eggs or flour for battering, you can add more.
Coat chicken into flour, then eggs and transfer into the pan. No need to let the excess eggs drain, it’s better if you leave it on. After you’ve put meat in a pan, season with Vegeta.
Fry on high temperature.
Don’t forget to turn the meat over so it can cook on all sides. You don’t have to fry it for too long as the meat is already cooked. All you need it to cook batter.
Serve sprinkled with finely chopped fresh parsley.