Fried chicken cartilage

These fried chicken cartilages deliver a crispy, crunchy sensation with a light flour coating, enriched with aromatic spices like curry powder, cumin powder, ground pepper, and crushed dried chili. Seasoned with chicken stock, salt, and a touch of egg white for a more even coating, the end result is savory, fragrant, and perfect to enjoy warm as a snack or side dish.

Ingredients

Steps

Add 1 tsp baking soda then
Add enough water until the chicken bones are soaked, soak for 20 minutes.
20 minutes later, wash the chicken bones and
Drain
After draining, add all the spices, curry powder, pepper powder, crushed dried chilies, cumin powder, salt and chicken stock, then
Stir until evenly mixed and
Break one egg and take only the white.
Beat the egg whites
Add the beaten egg whites to the bowl containing the chicken bones, then
Stir until the egg whites are evenly mixed.
Add all the flour, rice flour and tapioca flour.
Stir the flour until it is evenly mixed with the chicken bones. Let it rest for 20 minutes.
After 20 minutes we start the frying process, heat the pan
Add simple fire oil
After the oil is hot, add the young chicken bones, coat them in flour one by one, leave for a few minutes, after they are no longer sticky, fry without stopping until they are golden brown, you can use an air fryer.
Leave it for a few seconds until the foam reduces then
Prepare a plate or container lined with kitchen paper and remove the cooked chicken soft bones. Here I use 15 minutes, then repeat step number 15 if not all of them are fried
Chicken cartilage is ready to be served