>>10926203Here's my recipe. It incorporates Hungarian and Romanian flavours as I am born in Romania and had many Hungarian friends who helped me learn how to cook, this is a recipe me and my friends developed. Also the whole Romania v Hungary meme is so fucking stupid.
First you'll want to season the cutting board with these spices.
>salt>pepper>paprikaAnd roll the chicken onto them, letting it pick up whatever it can. Everytime you want to roll a new chicken tendie, reseason the board with the same three spices.
Next, you'll want to singe it in fire for 2 minutes so it is warm but not cooked. In those 2 minutes, mix egg and garlic and beat it until it's almost a smooth yellow. From there, take the chicken out of the fire and allow the juices from the chicken to pick up the flour, then the egg mix, and finally bread crumbs. (I don't recommend premade bread crumbs like Panko, instead, make your own by leaving white bread out in the sun for a day, and crumbling the bread up when it's dry).
Put the chicken in oil for anywhere between 10 to 15 minutes. Overcooking chicken is always better than undercooking it, due to undercooked chicken usually causing extreme stomach sickness (salmonella). Once you think it's ready, cut the thick of all the pieces you cooked, if it is entirely white throughout the chicken, you did it right. It's hard to perfectly cook chicken so it's juicy and safe to eat. You have to be careful, undercooking it will lead to sickness, overcooking will lead to dryness. You won't get it perfect the first couple times, as that comes with experience.
Good luck my friend.
