Photo by Kasen Christensen | crumbs…
Serve with sides of Sweet Baby Ray’s and ranch dressing. Make mashed potatoes and green beans to go along with it and you’ve got a meal to impress your mom. Or a girl.
Kasen Christensen | crumbs…
This recipe has been in the works, off and on, for five or six years. It started on a slow afternoon in high school – I think something on the Food Network inspired me. The first few batches were not good. The oil was too hot, the breading too thick. Sometimes, an idea would hit me – or a tip from a cookbook or cooking show – and I would try it out. I kept the ones that worked and discarded the rest. Now, fried chicken is almost an art. I love this recipe so very much.
Ingredients
- 2 Chicken breasts cut into cubes – the smaller the better.
- 2-3 Cups Flour
- ½ Cup Corn Meal
- A few good dashes of Tony Chachere’s Creole Seasoning
- 3 Eggs
- 3 Cups Milk
- Several shakes of Frank’s RedHot Sauce
Note: you’ll also need a goodly amount of hot oil in a pan. A cup and a half or so of Crisco melted in a pan works pretty well. Vegetable oil is always an option, and I have had some success with peanut oil, though it is expensive. Olive oil will do in a pinch, but its smoking point is too low to be super effective.
Keep in mind all measurements are approximate.
Here’s how it works
- Combine the flour, corn meal and Tony’s seasoning in a large bowl – the seasoning isn’t necessary, but it gives the breading a nice flavor. The same goes for the Frank’s RedHot sauce in the milk.
- The corn meal makes the difference in the crispiness of the breading. It’s a very pleasant crunch. The Tony’s and Frank’s make the chicken a little spicy, which I like. You can substitute whatever spices you like best.
- In another bowl, whisk the milk, eggs and Frank’s together until everything is happily married.
- Start by tossing the chicken in the flour mixture. It should make a nice base coat before you throw it in the milk. Let the chicken soak for a moment, and then put it back in the flour. The breading should be pretty good – not too thick, but enough to make a delicious, crispy coating.
- Once the breading is satisfactory, place the chicken pieces in the oil. Be careful – I was dropping donuts the other day and splashed oil on my finger. No pain could ever be more intense.
- They should only take a few minutes per side. I’ve found small pieces of chicken work best because they cook quickly. Flip them and allow the other side to cook for a couple of minutes before putting them on a paper towel covered plate to drain.
- I judge doneness by the color of the breading. It should be a nice golden brown. Cut one of the larger pieces in two, checking for pink in the middle – pink free chicken is good to go.
- I like to serve mine with sides of Sweet Baby Ray’s and ranch dressing. Make some mashed potatoes and green beans to go along with it and you’ve got a meal to impress your mom. Or a girl.
Also try
The recipe for finger steaks is essentially the same. Most grocery stores sell stew meat that I cut into smaller pieces, but the breading and frying process are the same. Serve them with A1 – it’s amazing.