maandag 25 november 2013

buttermilk popcorn chicken (Kopie)

Is there anything better than fried chicken? Juicy, buttermilk-marinated chicken with a spicy, crispy crunch…mmm. What I love most about making this treat at home is that you actually get some chicken in your popcorn chicken.

servings: 4 to 6 | easy

Grocery list
• 3 boneless, skinless chicken breasts
• 1 cup buttermilk
• 2 tsp sea salt
• 1 cup all-purpose our
• 1½ tsp baking powder
• 2 tsp cayenne pepper
• ½ tsp dried oregano
• ½ tsp ground turmeric
• 1 tsp onion powder
• freshly ground black pepper, to taste
• canola or vegetable oil, for
• maple syrup, for dipping (optional)
• balsamic bbq sauce (see page 89),
for dipping (optional)
• honey mustard, for dipping
• large bowl
• large self-sealing plastic bag
• large, heavy saucepan
• deep-frying thermometer
• slotted spoon

Cut the chicken breasts into equal bite-sized pieces. In a large bowl
combine the chicken pieces, buttermilk, and 1 teaspoon of sea salt.
Cover, and chill in the fridge for a minimum of 1 hour, and up to 8

In a large self-sealing plastic bag combine the all-purpose fl our,
1 teaspoon of sea salt, baking powder, cayenne pepper, oregano,
turmeric, onion powder, and lots of freshly ground pepper. Seal the
bag and shake well.

In a heavy saucepan, heat 4 to 6 inches of oil over medium heat until
a thermometer reads 350°F.
Remove one third of the chicken pieces from the buttermilk
marinade with a slotted spoon, and shake them around over the
marinade bowl to remove the excess liquid. Add the chicken pieces to
the plastic bag fi lled with the breading. Seal the bag, and shake to coat
all the pieces well. Remove each piece individually, and give each
piece a quick shake to remove the excess fl our. Carefully add the
chicken pieces to the hot oil. Cook for 3 to 4 minutes, or until golden
brown and cooked through. (If unsure if chicken is cooked, slice a
piece in half to check that the center is no longer pink.) Once it is
cooked, let the popcorn chicken drain on paper towels. Repeat with
the remaining chicken. Serve popcorn chicken with maple syrup,
BBQ sauce, or honey mustard for dipping.

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