Too hot to run the oven here in New England this week. I went searching through my "on deck" recipes to find something that I could cook quickly on the stovetop. This recipe from Cooking Light sounded great. I subbed Penzey's Black and Red Spice for the black pepper and red pepper, and held all the salt until the end.
I always make the same mistake, I prep all the chicken and stack it on a plate and while the oil gets hot, the chicken becomes a sticky mess. Either lay it out on a cooling rack, or do what I did and give it another quick dredge through the flour before you pop it in the oil. I had mine with a little Sriracha drizzle, but the chicken itself was spicy enough for both of my guys.
Savory Fried Chicken
Ingredients:
- 1 package thinly sliced chicken breasts
- 1 large egg -- lightly beaten
- 2/3c flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2t Penzey's Black and Red
- 2" vegetable oil
- Kosher salt
- Sriracha
Instructions:
- Heat oil to 375.
- Place beaten egg in one shallow pan (I like to use cake pans). In another, combine flour, garlic powder, onion powder, Black & Red spice.
- Dip chicken in egg and then dredge in flour mixture. Shake off excess and place on a cooling rack over a half sheet pan (if chicken gets sticky while it sits, give it another quick dredge through the flour mixture).
- Fry until golden brown on both sides and chicken is cooked through. Lay on a paper towel lined platter, sprinkling both sides with kosher salt. Serve with Sriracha or your favorite hot sauce.
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