| Product: |
Poultry |
| Date: |
31.01.08 (109 review reads) |
| Rating: |
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Advantages: easy to make, fun for the kids to get involved in the dipping
Disadvantages: a bit fiddly, but once you've made it a couple of times its just habit to do it quickly
I recently saw an approximation of this recipe on an american food channel, i tried it the same week, and loved it! It is actually made with buttermilk, which is like a soured milk, thinner than sour cream, but I have never seen that for sale in the UK, not easily anyway. I have substituted the buttermilk with half sour cream and half milk mixture, which will give you the same sort of taste.
This makes a wonderful light southern fried chicken dish, a homemade version of KFC that isnt anywhere near as oily or fatty. the coating is light and crisp, and tasty.
You can use this mixture/method to make a kind of tempura vegetables instead if you're vegetarian, just substitute the chicken for chunky cut sliced veggies like whole spring onions and pepper dippers.
Milk mix (1/2 pint milk + 400ml sour cream or creme fraiche)
you want the consistency of single cream, if the mixture is too thick, add a little more milk.
2 cloves garlic, crushed
A few dashes of chilli sauce like tabasco
a large palmful fresh flat-leaf parsley, chopped
a large palmful fresh dill, chopped
about a palmful fresh chives, chopped
Juice of 1 lemon
Salt and freshly ground black pepper
4-6 chicken breasts, sliced in half, lengthways
vegetable oil
about 400g plain flour, plus more as needed
300ml cup sour cream
In a big mixing bowl, mix together the milk mixture, garlic, chilli sauce, parsley, dill, chives and lemon juice. Season with salt and freshly ground black pepper.
Season the chicken with salt and pepper, and place in a shallow dish or large disposable plastic bag. Pour about 1/3 of the milk mix over the chicken pieces then cover the dish with plastic wrap or seal the bag and marinate for 10 minutes or up to an hour in the fridge. keep the remaining milk mix in the fridge too.
To fry the chicken, place a high-sided frying pan over medium-high heat. Add an inch of vegetable oil to your pan and get it really hot. Place two dishes or plates on the worktop and fill one with flour and the other with 1/3 of your reserved milk mix. Dip the chicken into the milk dressing, then into the flour; then back into the dressing and back into the flour. Once they're double-coated, shallow fry them in the oil until they are golden brown on each side, then place on a paper towel lined plate to drain.
Dont cook more than two or three of the chicken pieces in the pan at once, you need rrom for the oil to move around the chicken, if you add too much to the pan it wont crisp up properly.
cook each breast slice until golden brown, usually this is 2-3 min on each side.
when you're done, pour your sour cream into a dish and add enough of the remaining milk mixture into the dish until it is a good dipping consistency. this is essentially ranch dressing and makes a great dipping sauce for the chicken.
serve with potato wedges
Summary: A lighter tasty homemade alternative to KFC.
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