July 24, 2012

Teedy's Crispy Crunchy Boneless Fried Chicken!

My dear friend Paula from Canada, thinks that she's kitchen impaired. She has tried to make fried chicken unsuccessfully and she sent me a message asking for help. Now, what you should know about Paula, she is always there to help others. Moments after Hurricane Katrina she and a group of her friends were on they're way to New Orleans. They arrived and helped as many people as they could, try to sort out and clean up their lives in the chaos. She's a good, good soul. So, the least I could do is sit down and go through my brain and put my recipe for boneless fried chicken onto my blog.

Frying bone-in chicken takes more knowledge and a lot more oil. For those who don't know what they're doing, it can be dangerous. This is a much easier way to get that delicious crispy fried chicken, without setting yourself or the kitchen ablaze!

Teedy's Crispy Crunchy Boneless Fried Chicken

4 skinless, boneless chicken breast halves
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika powder
1/2 tablespoon dried thyme
1 teaspoon fine white sugar
2 cups Panko (Japanese breadcrumbs)
1 cup tempura mix
1 tablespoon plain yogurt
1/2 cup water
Enough vegetable oil to fill heavy skillet, leaving 2 inches to the rim

In a bowl mix all of your dry spices and thyme. This creates a flavor of Creole Seasoning mix. It's very helpful if you don't have easy access to prepared Creole Seasoning.

I like to slice my chicken breasts into nice thick strips. It fries a bit faster. You can leave them whole if you prefer. Place your chicken in a dish where they touch and season with the spice mix you've made, saving half for your tempura batter. Set it aside.

Fill a large skillet with vegetable, leaving at least 2 inches from rim, over medium-high heat.

In a shallow dish, put 1 cup of the tempura mix, the remainder of your spice mix and the yogurt. Slowly add cold water, mixing well with a whisk. You want your batter slightly thinner than paste, so that it coats the chicken well. To runny and it won't coat properly.

Place Panko in a shallow dish.

Set up your dredging station right next to your skillet of hot oil. This is a bit messy, so you want to have everything close.

Prepare a large platter with several sheets of paper towel to place the chicken when it comes out of the oil.

Dredge chicken evenly in the tempura, and then into the Panko. Immediately place chicken in the oil from the Panko. Its ok for the chicken to sit in the batter while you're working.

Don't overload the skillet, it will drop the temperature of the oil. If your chicken is cut into strips, no more than 4 pieces at a time. If its whole, 2 at a time. Fry for 6-7 minutes on each side until its golden brown.

Place chicken on the platter to drain on the paper towels. When crumbs gather in the oil use a slotted spoon to remove. Repeat until all of your chicken is done.

The left over chicken, if there is any, is great for snacks or on a crispy chicken salad. To store the chicken, I wrap it in a few sheets of paper towel and put it in a plastic bad or air tight container. To reheat, warm slowly in the oven. The microwave is not a good idea for this.


Go, eat Paula!!!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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