Wednesday, October 04, 2006
Spicy Popcorn Chicken OR Spicy Chicken Breasts
We use these in salad-filled bread bowls, or, in the case of Phil and Heidi's visit, overbaked cracker bowls. (Oops, sez I.) It's a meal that's out of this world.
Mix the following in a small bowl:
1/3 cup hot sauce
2/3 cup water
Sift the following ingredients in a large plate or large, shallow bowl:
1 cup flour
2 1/2 teaspoons salt
2-4 teaspoons cayenne pepper
1 tsp. coarse-ground black pepper (or regular)
1 tsp. onion powder
1/2 teaspoon paprika
a few healthy, generous dashes of garlic powder
Cut two boneless, skinless chicken breasts into chunks (or the equivalent of self-boned chicken). Coat each chicken piece in the flour mixture, dredge it in the hot pepper sauce, and then coat again in the flour mixture.
Fry in a heavy-bottomed pan or fryer in a few inches of oil until golden brown, light, and crispy and drain on paper towels.
Toss these with your favorite salad greens (we recommend the greenest possible), chopped veggies, shredded sharp cheddar cheese, and drizzle with your choice of dressing.
The oil is hot enough for frying when you drop in a pinch of flour, and it immediately sizzles.
The chicken only takes a few short minutes to cook, so fry it in a few small batches to avoid overfilling the pot/fryer.
Be careful not to overheat the oil, or it will begin to scorch and smoke and fill your home with the same.
IF DESIRED, DON'T CUT UP THE CHICKEN BREASTS. This recipe makes excellent spicy chicken sandwiches with chewy, soft rolls, onion, lettuce, tomato, and mayo as accompaniment.
Gobbled by Abigail on 10/04/2006