Steps to Prepare Favorite Pollo Frito Crujiente

Fian    May 15, 2022    Recetas    Comment   

Hello everyone, I'm Dave, welcome to my recipe. Today I will show you how to make Polo Frito Crujiante with a unique recipe. This is one of my favorite recipes. This time I'll do it a little differently. It will be fragrant and sweet.

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The taste of Polo Frito Cruciante influences many things, from the type of raw materials to the choice of fresh ingredients, the ability to cut dishes and the way they are cooked. Polo Frito Crujiante Dolce Don't worry if you want to make it at home, because if you know the recipe beforehand, this dish can be used as a special dish.

To start this recipe, you must first prepare some ingredients. You can make Pollo Frito Crujiente using 14 ingredients and 4 steps. Here's how to do it.

Only for buena picada or alone

Pollo Frito Crujiente Ingredients and spices for cooking chicken

1. 1 pillar oven
2. 200 g Harina
3. 150 ml Hellada vodka
4. 2 teeth
5. 2 Cucharadas Pimmonton Duls
6. 2 Kuharada Pimenton Pikan
7. 2 Khurada Pimiinta
8. cough
9. Rebosado
10. b/n Pan Rallado
11. s/n Oats
12. s/n Kharin
13. Two hours
14. Aceite steam frero

Steps to cook Chicken Frito Crujiente

1. Kortar pekuga in Tiras
2. In a bowl, add harina, water, avocado, pistachios, alps and pecans, pepper and salt. Y Dejar Marine Las Tiras de Pechuga Porlo Menos 30 minutes. Most dejemos, more sabor van a tener.
3. Then he took the batteries of the two hunts, and one of the ፓ ል ፖ ፖ ነር ነር ነር ነር ራ ራ ራ ራ ራ ራ Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Inst Do it.
4. Pasar Las Tiras de Polo Por Huevo and Impanar. Freirlos about 15-20 minutes question, not quede raw, y lograr a buen dorado ya disfrutar!

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So follow this amazing easy way to make the award winning Polo Frito Crujiante. Thank you very much for reading. I am sure you will do it at home. There will be other fun home cooking recipes. Don't forget to bookmark this page in your browser and share it with family, friends and colleagues. Thanks again for reading. Go cook!