{"id":850,"date":"2022-05-20T14:04:45","date_gmt":"2022-05-20T12:04:45","guid":{"rendered":"https:\/\/bollnasblogg.se\/peponline\/?p=850"},"modified":"2022-05-20T14:40:04","modified_gmt":"2022-05-20T12:40:04","slug":"friterad-kyckling-dubbelpanerad","status":"publish","type":"post","link":"https:\/\/bollnasblogg.se\/peponline\/2022\/05\/20\/friterad-kyckling-dubbelpanerad\/","title":{"rendered":"Friterad kyckling &#8211; dubbelpanerad"},"content":{"rendered":"\n<p>Friterad kyckling, snabbt, enkelt och en r\u00e4tt som alla gillar. Och det blir mycket billigare \u00e4n att k\u00f6pa f\u00e4rdigt fr\u00e5n n\u00e5gon burgarkedja... <\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"dubbelpanerad kyckling\" width=\"625\" height=\"352\" src=\"https:\/\/www.youtube.com\/embed\/L_m5LXNn8jg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredienser:<\/h2>\n\n\n\n<p><strong>Kyckling:<\/strong> fil\u00e9 eller l\u00e5rfil\u00e9, salt och peppar<br><strong>Panering: <\/strong>vetemj\u00f6l, \u00e4gg (lite vatten) och panko.<br><strong>Fritering: <\/strong>Matolja (raps eller solrosolja t.ex.)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">G\u00f6r s\u00e5 h\u00e4r:<\/h2>\n\n\n\n<p>Sk\u00e4r upp <strong>kycklingen<\/strong> i mindre bitar, salta och peppra.<br>G\u00f6r iordning f\u00f6r <strong>panering<\/strong>. En sk\u00e5l med vetemj\u00f6l, i en sk\u00e5l vispar du ihop 2 \u00e4gg med en matsked vatten och den tredje har du panko.<br>V\u00e4nd kycklingen i mj\u00f6let f\u00f6rst, sedan i \u00e4ggblandningen och sist i panko. Se till att hela kycklingbitarna \u00e4r helt t\u00e4ckta.<br><strong>Fritering,<\/strong> har du frit\u00f6s \u00e4r det s\u00e5 klart enklast men det fungerar bra i gryta eller kastrull ocks\u00e5. Fyll upp rej\u00e4lt med olja, se till att ha ett lock som passar utifall det blir f\u00f6r varmt. Med termometer blir det enkelt att ha koll p\u00e5 temparaturen, utan s\u00e5 kan du kolla med en br\u00f6dbit, bubblar det fint och br\u00f6dbiten blir gyllene p\u00e5 ca 20-30 sekunder \u00e4r temperaturen r\u00e4tt. 170 - 180 grader \u00e4r perfekt. Skulle den vara n\u00e5got f\u00f6r varm kan fylla p\u00e5 med lite kall olja.<br>L\u00e4gg i 3-4 bitar, \u00f6verfyll inte kastrullen. Fritera tills bitarna \u00e4r gyllene, dela och kolla s\u00e5 k\u00f6ttsaften \u00e4r klar eller kolla med termometer, innertemperatur 70 grader.<br>Ska du fritera mycket s\u00e5 kan du varma h\u00e5lla de f\u00e4rdiga bitarna i ugnen p\u00e5 100 grader.<br>Servera med ris, pommes eller kanske en sallad. M\u00e5nga olika s\u00e5ser passor till, kanske de som vi hade till den <a href=\"https:\/\/bollnasblogg.se\/peponline\/2022\/05\/09\/koreansk-friterad-kyckling\/\" data-type=\"post\" data-id=\"812\">asiatiska kycklingen<\/a><\/p>\n\n\n\n<p>Smaklig m\u00e5ltid!<br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Friterad kyckling, snabbt, enkelt och en r\u00e4tt som alla gillar. Och det blir mycket billigare \u00e4n att k\u00f6pa f\u00e4rdigt fr\u00e5n n\u00e5gon burgarkedja... Ingredienser: Kyckling: fil\u00e9 eller l\u00e5rfil\u00e9, salt och pepparPanering: vetemj\u00f6l, \u00e4gg (lite vatten) och panko.Fritering: Matolja (raps eller solrosolja t.ex.) G\u00f6r s\u00e5 h\u00e4r: Sk\u00e4r upp kycklingen i mindre bitar, salta och peppra.G\u00f6r iordning f\u00f6r <a href=\"https:\/\/bollnasblogg.se\/peponline\/2022\/05\/20\/friterad-kyckling-dubbelpanerad\/\" class=\"more-link\">...forts\u00e4tt l\u00e4sa <span class=\"screen-reader-text\"> \"Friterad kyckling &#8211; dubbelpanerad\"<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-850","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-okategoriserade","7":"h-entry","8":"hentry","9":"h-as-article"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/posts\/850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/comments?post=850"}],"version-history":[{"count":7,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/posts\/850\/revisions"}],"predecessor-version":[{"id":858,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/posts\/850\/revisions\/858"}],"wp:attachment":[{"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/media?parent=850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/categories?post=850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bollnasblogg.se\/peponline\/wp-json\/wp\/v2\/tags?post=850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}