We cover it well with and cover it. Leave to macerate for at least an hour in the refrigerator. If it’s longer, it’s better.
3. After the time, we prepare the outer dough that the chicken will carry.
Put the 100g of flour that we had reserved on a plate and add half a teaspoon of the same spices that we had previously added to the tempura. We remove everything well so that all the spices are mixed with the flour.
4. We take the chicken out of the refrigerator and, without removing too much excess tempura batter, we pass it through the flour. Let him soak up her well. Then we put it in abundant olive oil, over high heat but not too much or they will be raw in the center (I do it at a power of 7, from the maximum 9 that my ceramic hob has) and fry it. They will be ready in about 10 minutes.
