These bites are amazing hot out of the oil but are equally great warm or cold. Enjoy them on their own or dipped in honey for a sweet contrast. If using non-kosher chicken, increase the salt to 3/4 tsp.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2013
- 2 cups all-purpose flour
- 1 teaspoon each dry mustard and garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 4 eggs
- vegetable oil for deep-frying
- 135 kg boneless skinless chicken breast and/or thighs
MethodIn shallow dish, mix together half of the flour, the mustard, garlic powder, pepper,salt, and cayenne pepper (if using). Pour remaining flour into separate shallow dish. In third shallow dish,
beat eggs. Pour enough oil into large deep skillet or Dutch oven to come 1 inch (2.5 cm) up side. Heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden brown in 40 seconds.
Meanwhile, cut chicken into scant 1/2-inch (1 cm) thick slices. Coat chicken in flour, tapping off excess. Dip into eggs, allowing excess to drip back into dish. Coat with mustard mixture.
Fry chicken, in batches and turning occasionally, until golden brown and juices run clear when chicken is pierced, about 5 minutes for white meat and 7 minutes for dark meat. Drain on rack over paper towel–lined baking sheet.
Tip from the Test Kitchen: For a Hanukkah version of chicken and waffles, try a piece of this fried chicken on a plain bunuelo drizzled with maple syrup.
Nutritional facts per each of 12 servings: about
- Fibre 1 g
- Sodium 227 mg
- Sugars trace
- Protein 30 g
- Calories 276.0
- Total fat 9 g
- Cholesterol 127 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 12.0
- Folate 19.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 2.0