Crispy chicken salami fry

Salami is a sausage and its origin is from Italy.

It is derived from the singular Italian word “salume”, which refers to all types of salted meat.

So don’t get confused if you ever find yourself in a “salami” vs. “salume” debate, just know that you’re actually both right!

Salami is a general term that refers to a group of cold cuts and cured meats, traditionally made with pork meat and pork fat.

It is a type of large spicy sausage that is cut into thin slices and eaten cold.

Normally speaking there are different types of salamis and are prepared differently according to the mix which is added. Some are made in a simpler form and some use a blend of spices to create complex flavours.

Usually, it is seasoned with ingredients like salt, spices, white pepper, garlic, minced fat, wine, various herbs and vinegar.

It is fermented and moisture is removed while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including Lactobacillus species and Leuconostoc species, break down these sugars to produce lactic acid, which not only affects the flavour of the sausage but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. The effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted.

Chicken Salami is pre-cooked meat and hence does not require any elaborate preparation.

I have named it Crispy chicken salami fry.

I made this recipe in a simple way and it is my version.

Preparation time: – 30 minutes. (including marination of chicken salami for half an hour)

Cooking time: – 10 min.

Serves : – 2.

Ingredients: –

Chicken salami – 3 slices. (for demonstration purpose)
Ginger – 4gm.
Garlic – 3 gm.
Red kashmiri chilli powder – a pinch.
Crushed black pepper – a pinch.
All purpose flour– 40 gm. (maida)
Bread slices– 2 slices. (for bread crumbs)
Egg -1 no.
Salt to taste.

Marination: –

I am using ginger garlic paste, red kashmiri chilli powder and crushed black pepper to marinate chicken salami. Keep it for half an hour for margination.

Methods: –

Make a paste of ginger and garlic.
Spread ginger, garlic, red kashmiri chilli and crushed black pepper evenly and keep it for half an hour to marinate.
Grind the bread to make bread crumbs.
After half an hour cut marinated salami into thin a strip as shown in the video.

Dip the marinated salami strip into flour (maida), egg and at last in bread crumbs.

Heat oil, once oil is heated then put salami strip one by one and fry till it is golden colour.

Place it in a separate plate and it is ready to serve.

Garnish: –

Garnish with chopped coriander leaves and it is ready to serve with tomato ketchup or mayonnaise sauce.

Ready to serve hot.

https://youtu.be/lXstBDMNQyo

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#salame #salamidepollo #salamedefrango #salamedipollo #salamidepoulet

I am also sharing links to some awesome recipes that you can try at home.

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