SPICY FRIED CHICKEN BITES WITH DERBY DIP
Steps:
- Preheat oven to 375 degrees F.
- Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.
- Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.
- In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.
- Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.
- In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.
- Serve the chicken with the Derby Dip on the side.
GINGERY FRIED CHICKEN APPETIZER
Every once in awhile one has to indulge that craving for fried...From Quick and Simple magazine, July 2006. The original recipe deep fries the chicken but since I don't own a deep fryer I pan fried the chicken instead. This is great with plum sauce! (I wonder what this would be like with tofu...??)
Provided by COOKGIRl
Categories Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- *NOTE: Substitute 2 tablespoon apple juice or white grape juice for non-alcoholic version.
- In a medium sized bowl, combine the wine, ginger and 1/4 teaspoon salt. Add the chicken pieces and toss to coat. Cover chicken and marinate in refrigerator for 2 hours or overnight.
- In large bowl, mix together the flour, cornstarch, baking powder and remaining 1/4 teaspoon salt and 3/4 cup water. Stir the marinated chicken into the batter.
- Pour some oil to a depth of about 1/4 inch into a deep, heavy frying pan or wok over medium-high heat.
- Add chicken, a few pieces at a time; do not crowd. Cook the meat until crisp and brown, approximately 3-4 minutes each side.
- Place the cooked chicken on a tray lined with a paper towel and drain. Transfer to serving platter and garnish with green onion slices.
- Serve hot or at room temperature.
Nutrition Facts : Calories 212.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 66.2, Sodium 328.6, Carbohydrate 21.5, Fiber 0.6, Sugar 0.1, Protein 22.4
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