Chicken Tabaka
3 servings
20 minutes
Of course it's correct, tapaka, but that's just the way it is and it's taken root.
1
Prepare the necessary ingredients.
2
Cut the chicken breast in half and open it.
3
Remove any remaining internal organs, cut off the tail, and trim excess skin and fat.
4
Unfold the carcass to make it flat. Break the tendons and pound it.
5
Sprinkle with salt, peppers, brush with vegetable oil, and let marinate for 30 minutes.
- Salt: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
- Vegetable oil: 80 ml
6
Heat the grill pan and pour in vegetable oil.
- Vegetable oil: 80 ml
7
Place the carcass skin-side down, put a weight (a pot of water works) on top, and fry for 6-8 minutes on high heat, depending on the size of the chicken.
- Poussin (young chicken): 1 piece
8
Then remove the weight, turn the carcass over and fry for another 5-6 minutes under the weight on medium heat until a golden crust forms.
9
Remove the weight again, flip the chicken, and add butter.
- Butter: 100 g
10
Fry the chicken for a couple more minutes on each side without pressure. Serve.
