Tarhanalı Tavuk Çıtırlar I
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 4 ½ tablespoon flour
- 2 tablespoon cornstarch
- 1 ½ tablespoon flour (tarhana flour)
- 200 ml mineral water, cold
- 1 teaspoon salt
- 1 teaspoon onion granules
- 1 egg (s)
Also:
- 4 tablespoon flour (tarhana flour)
- 2 chicken breasts, cut into finger-thick strips
- 8 sprig rosemary, fresh
- 1 vegetable onion (s), cut into rings
- ml sunflower oil for frying
Print Recipe
Pin Recipe Instructions
- Mix the flour, cornstarch, mineral water, salt, onion granules and egg well, fold in about 1.5 tablespoons of tarhana flour. Put in the refrigerator for an hour, then it will stick better to the vegetables and poultry.
- Put some tarhana flour on a flat plate for breading. Heat the oil in a small tall saucepan. Now turn the poultry strips, onion rings and rosemary sprigs in portions, first in the cold batter and then in the Tarhana flour and fry until crispy. Only fry the onions and rosemary sprigs briefly so that they do not lose their taste.
- Tip: Many other vegetables such as peppers, mushrooms and zucchini or even halloumi cheese and tofu can be prepared with a crispy tarhana breading.
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