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PEPPERY FRIED CHICKEN BITES
MAKES 4 SERVINGS
l-1/2 Ibs. skinless, boneless chicken breasts
1 cup buttermilk
2 garlic cloves, minced
1 tsp. salt, divided
l/2 tsp. black pepper, divided
l/2 tsp. ground red pepper, divided
118
tsp. hot pepper sauce
1 cup all-purpose flour
H
ONEY
-M
USTARD
S
AUCE
(recipe below)
1. On a clean cutting board, cut chicken lengthwise into l-inch wide
strips, then cut strips crosswise in half. In a medium bowl,
stir buttermilk, garlic,
l/2 tsp. salt, l/4 tsp. black pepper,
l/4 tsp. red pepper and the hot pepper sauce. Add chicken pieces
and toss lightly to coat. Let stand at room temperature 15 minutes.
2. While chicken is marinating, pour oil into deep fryer.
Set fryer temperature to
35O”F/177”C.
3. In a plastic zip-top bag or brown paper bag, place flour,
the remaining
l/2 tsp. salt, the remaining l/4 tsp. black pepper
and the remaining
l/4 tsp. red pepper. Close bag and shake
mixture to combine.
4. Using a fork, remove chicken pieces from buttermilk,
letting any excess drip back into bowl. Place chicken pieces
in bag and shake gently to coat chicken with flour mixture.
5. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Add 5
-
6 pieces of coated
chicken to the basket, close lid and lower filled basket into oil.
Fry 4
-
6 minutes until golden brown outside and juices run clear
when chicken piece is pierced with fork. Remove and drain
on paper towels.
6. Return oil to temperature before repeating process with remaining
chicken pieces.
7.
Serve chicken pieces warm and, if desired, with HONEY-MUSTARD
S
AU
C
E
.
HONEY-MUSTARD
SAUCE: In a small bowl, combine
l/3
cup honey,
l/4 cup yellow mustard and a dash ground cinnamon
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