These were my contributions to the slider party.
1 pack chicken breasts
1 box Japanese style Panko bread crumbs
4 Tablespoons flour
milk
baking soda
salt
pepper
oil
1 pack Hawaiian Sweet King rolls
Hamburger style dill pickles
A handful of stolen Polynesian Sauce packets from Chick-fil-A
With the chicken breasts, I cut each into 4 chunks; however, this made for very large sliders. I would recommend slicing some of the thicker cuts in half horizontally to make them more manageable. I then salted the chicken and made the dredge and breading
For the dredge, I mixed about 4 Tablespoons of flour with about a Tablespoon of baking soda in a bowl. I then added milk while stirring briskly until it was the right consistency. Just enough to coat a dipped finger.
I poured the box of panko into a bowl and added some more salt and a good dose of black pepper.
I dipped the chicken in the dredge, then sat them in panko. In order to get as much breading on as possible, I let them set covered in panko for about a minute before pulling them out of the second bowl.
I only had vegetable oil on hand to cook with, but peanut oil is always best for frying. I used a smallish put with about 3 inches of oil heated until it was about 350 F. This is a hard number to hit when you don't have a thermometer or stand alone deep fryer. The first few pieces I tossed in got too brown on the outside while the inside was still raw. Once I got the temp right, it took about 3 minutes to cook the chicken all the way through and at 350 F, the panko was just able to get nice and golden.
To keep the chicken crispy, it is important to not but them in an air tight container. Just set them on some paper towel to let the oil drain off and as they cool they will stay crispy.
I split the Hawaiian King rolls in half, placed a single dill pickle slice on each, set down the chicken, and drizzled on some Polynesian sauce. I found that each packet would cover about 2 1/2 sliders.
From allrecipes.com.
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1/4 cup shortening
- 1 quart vegetable oil for frying
- 1/4 cup confectioners' sugar
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners' sugar on hot beignets. Serve warm.
Alright, so I had a bit of a stomach bug yesterday, and felt well and truly awful. I couldn't eat anything. To fix it, I thought I'd take the age old home remedy of a platter of heavy deep fried food, what you see here: Chicken nuggets, popcorn shrimp, onion rings, and french fries, all made from scratch. And what a colorful presentation it made!
-4 chicken breasts, cut into nuggety chunks.
-1 pound of shrimp, precooked, deveined, and deshelled.
-1 yellow onion, cut into rings.
-5 russet potatoes, cut into fries.
-1 can bread crumbs.
-7 eggs.
-flour, garlic powder, salt, black pepper.
-peanut oil.
Combined the bread crumbs with the other dry ingredients, saved the flour, which was in a bowl by itself. Stirred the eggs to make an eggwash. Then, more or less, you roll what you want fried in the flour, then the eggwash, then the breadcrumb mix, and into the fryer with the peanut oil. I had it at 375 degrees Farenheit. After each item was done, I'd hit it with a bit of salt, and the shrimp I squeezed lemon juice onto. We ate all this with three sauces: honey mustard, cocktail sauce, and buffalo ranch. Shaun made the buffalo ranch, Mike made the other two. Over all it was pretty good.
Can't tell you how well the cure is going to work on my delicate guts, but you know, all those old wives tales are pretty hit and miss. Ring the porcelain bell!
