THE LAST APPRENTICE
CHICKEN
MEXICAN STYLE BATTER FRIED CHICKEN BREAST
I made this up one season in Chile and it was a real hit! I liked it too.
INGREDIENTS:
| Chicken Breasts |
10 each - 1/2 breast |
| Chicken Stock |
1 quart |
| Flour |
2/3 Cup |
| Cornmeal |
1/3 Cup |
| Baking Powder |
1/2 Teaspoon |
| Garlic Salt |
1/2 Teaspoon |
| Cumin, ground |
1 Teaspoon |
| Dark Chile Powder |
1 Tablespoon |
| Egg |
1 Egg |
| Milk |
2/3 Cup |
| Vegetable Oil |
2 Tablespoon |
| Jalapeno Pepper |
2 each - stems and seeds removed - minced (or to taste) |
DIRECTIONS:
Remove skin from breasts. Heat to a boil the Chicken Stock and poach the Chicken Breast in boiling stock for 10-12 minutes (they won't be completely cooked). Remove from Stock and cool on rack. Reserve the Chicken Stock for Spanish Rice.
Combine remaining ingredients in a mixing bowl and mix completely.
In a heavy 3 quart Dutch Oven or skillet heat about 11/4" of oil till 350 degees. Working quickly dip the pre-cooked Chicken Breasts in the batter mix and fry, turning frequently, till golden (3-4 minutes - do not crowd pan.. Carefully remove from pan, drain of rack and keep warm while frying remaining chicken breasts. Serve with Mexican Style Rice.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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