Fried chicken with milk-garlic sauce
4 servings
60 minutes
Fried chicken with milk-garlic sauce is a refined dish of Georgian cuisine, infused with the warmth of traditions and the aroma of home. The chicken, baked to a golden crust, gains a crispy texture and juiciness, while its natural flavor is complemented by a delicate milk sauce with spicy garlic notes. This sauce not only enhances the meaty aroma but also adds softness and depth to the dish. In classic Georgian tradition, it is served in clay pots that retain heat and emphasize the authenticity of taste. It pairs perfectly with fresh bread or light vegetable appetizers, creating a harmony of richness and freshness. This dish is a true culinary symbol of hospitality that warms the soul and brings people together at one table.
1
Cut the cleaned and washed chicken along the breast, flatten it, brush with vegetable oil, salt it, and place it skin side up on a baking tray. Roast the chicken in the oven at 200 degrees for 45 minutes.
- Chicken: 1200 g
- Vegetable oil: 30 ml
- Salt: to taste
2
When the chicken is ready, cut it into portions, ensuring each piece has skin, and place it in a fireproof ceramic dish, preferably a Georgian clay ketsi. Preserve the juice from the roasting pan that was released during frying the chicken.
- Chicken: 1200 g
3
For the sauce, pour milk and water into a non-stick pot, add juice from the tray and crushed garlic. Place the pot over medium heat and stir until it boils. The sauce is ready.
- Milk: 200 ml
- Water: 100 ml
- Garlic: 2 heads
- Chicken: 1200 g
4
Pour sauce over the chicken and send it to the oven for 5 minutes. Serve in the dish it was cooked in.
- Milk: 200 ml
- Water: 100 ml
- Garlic: 2 heads