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chicken pot pie with cream cheese biscuits, salad
crockpot TexMex chicken stew, rice
out to Gino's East
apricot pork chops, duchess potatoes, broccoli
braised short ribs with parmesan gnocchi, peas
minestrone soup, garlic breadsticks
chicken and bacon flatbread tacos, black beans

Monday, May 10, 2010

Double Dredged Fried Chicken

I love What Would Brian Boitano Make, I have yet to miss an episode. It is the best show on the Food Network in years. Most importantly, his recipes always look fantastic. This past week, he had a recipe for chicken fried steak on a skewer. As I watched it on DVR with chicken thighs defrosting in the fridge, I decided to try it (with a few tweaks) that night. It was fantastic. The double dredge really sets this chicken apart.
Double Dredged Fried Chicken
printable recipe

1 egg
2/3 cup buttermilk
1 teaspoon hot sauce
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups canola oil
6 to 8 pieces of chicken

In a baking dish whisk together the egg, buttermilk and hot sauce. In a second baking dish combine the flour, paprika, garlic powder, onion powder, cayenne, salt and pepper.

Heat the canola oil in a Dutch oven over medium-high heat to 350 degrees F.

Dredge the chicken pieces in the flour mixture and shake off excess so they are lightly dusted. Dip them in the buttermilk and egg mixture coating both sides, then put back in flour mixture making sure to coat completely.

Fry the chicken in the hot oil until brown and crispy, approximately 8 to 10 minutes per side. Drain on a wire rack over a baking sheet. Keep warm in a 200 degree oven until ready to serve.
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