Crisp Quartered Chicken
|Homemade coating||250 Milliliter|
|Chicken||1 1⁄2 Kilogram|
|Cold water/White wine||5 Milliliter|
Place the coating of your choice on a square of waxed paper.
In a large plate, beat together with a fork the egg white and cold water or wine.
Roll the pieces of chicken in the egg white-water mixture, then in the coating, until every part of the chicken is well covered.
Place the chicken pieces one next to another in a glass or ceramic baking dish.
Melt the butter 1 minute at HIGH.
Spoon all over the chicken pieces.
Roast at HIGH 10 minutes, then 5 minutes at MEDIUM.
Let stand 10 minutes and serve as is or with Lemon Caper Sauce.