Dec 9, 2010

Fried Chicken

So I've finished my finals and now I'm back home safe and sound. And for the record, I kicked my finals' butts! I realize that finals technically don't have butts, but I kicked their metaphorical butts. Of course, I won't get my grades for another couple weeks, but I'm fairly positive that I did well. Mission accomplished.
I'm home now, and loving it. Today I made cookies for my little brother and his friends, did some christmas shopping while the mall is still relatively empty, and just generally chilled out. It was wonderful. And I'm looking forward to another three weeks of the same! I've already started cooking and baking like a mad woman and I don't expect that to slow down anytime soon. Having been denied the ability to create and invent in a proper kitchen for a whole quarter has pushed me over the edge. I think I'm going to end up making my brother be a guinea pig for a lot of culinary experiments over break, but I'm sure he won't mind. He loves giving me brutally honest opinions and then eating himself sick.
Anyway! I promised to give you all my recipe for fried chicken that I invented last week! Now don't get in a fuss, I know I promised it sooner, but come on I had finals. (Aunt Kate...I'm looking at you. :)

Fried Chicken--Pinto style
3-4 Chicken breasts, cut into strips
Gluten free bread crumbs
Corn Chex cereal
2 eggs
Italian seasoning
Oil for frying

This is the same basic breading that we used on the mozzarella sticks. Same idea, same method, just with chicken. We cut the chicken into pretty thin strips and after frying, ended up cutting those strips in half so that there would be enough for a lot of people. Aileen decided that it was basically popcorn chicken and next time we make it, we're going to try cubing the chicken to see what happens.
First make the dredge; smash the Corn Chex cereal to pieces and combine it with the bread crumbs. I used about a 2:1 ratio, 2 cups bread crumbs to 1 cup cereal. Add a good amount of italian seasoning and salt and set aside. Beat the two eggs in another bowl. Dredge the chicken in the eggs, shake off the excess, and roll in the bread crumb mixture. You might need to pat the crumbs onto the chicken to get it to stay. Try experimenting with cereal size, sometimes smashing the cereal to crumbs helps it to stick to the chicken better.
Heat the oil in a large pan until it is screaming hot. I don't have a thermometer, but the way I test out how hot the oil is is to put a bit of water on my finger and flick it into the oil. When the water bounces around and snaps a lot, then the oil is ready. Put the chicken into the oil and cook for about a minute. Flip the chicken over and cook for another minute. Depending on how thick the chicken strips are you may need to cook it longer. We cut them in half, which was helpful because we could see if they were done all the way through and adjust cooking times appropriately. Again, play around, you also want to make sure that you aren't burning the crust.
Once all the chicken is cooked, it's time to dig in and eat some tasty, tasty chicken!

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