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#cookchat regulars will remember this from the chat earlier this summer. Since then, though, we’ve made a few tweaks and the recipe is as delicious as ever. (Full disclosure: this is one of J’s specialties. I just help.)
boneless skinless chicken breasts
1/3 cup matzoh meal
1/3 cup corn starch
1/3 cup flour
spices (we use Alton Brown’s spice mix of 2 tablespoons kosher salt, fresh ground black pepper, 2 tablespoons Hungarian paprika, 2 teaspoons garlic powder, 1 teaspoon cayenne pepper)
Combine the spices, flour, matzoh meal and corn starch in a zip top gallon bag. Heat a bottle of vegetable oil (or the oil of your choice) in a wok (what we use) or a 12-inch cast iron skillet or heavy fry pan. When water droplets “dance” when sprinkled on the oil it is hot enough. Coat the chicken in the egg mixture and sprinkle with salt and pepper.
Add the chicken to the bag of dr mixture and coat. Then place in hot oil.
If you are adding more than one piece at a time, be sure not to crowd the pieces together. Fry for about 6 minutes or until golden brown. Remove from oil and place in a colander or on paper bags.
Once cool, plate and enjoy!
If you like spicy chicken the easiest way to make the chicken spicier is to add more spices or spice amounts to the mix. However, you can always add hot sauce to the egg mixture or brush the chicken with hot sauce before adding to the dry mixture. We love this dish! It is better in flavor and texture than store-bought or fast food chicken.
I love breakfast, but I love sleep more. I often resort to eating oatmeal or a granola bar at the office. But recently thanks to some advice (and an Alton Brown Good Eats show!), I’ve started making breakfast the night before. Well, sort of.
1 cup (ish) frozen mango
1 banana (the riper the better)
1 cup Dannon Vanilla yogurt (or your favorite brand/flavor)
serving ground flax seed
Put mango in a blender. Add banana and yogurt and ground flax seed. Cover with lid. Put in refrigerator. Leave over night (or up to a day or so). In the morning, before pouring your coffee, take the blender top out of the refrigerator. Put it on the base and turn on. Let run while you pour your coffee. Or a few minutes until everything is mixed. Pour into travel glass of your choice.
I like using frozen mango because I feel like I can never get enough of the fruit off the pit when I use fresh. Using frozen also keeps me from the potential of injuring myself when I try to peel and de-pit said fresh mango. It’s a win-win. This is kind of thick. If you prefer a thinner smoothie, add ice or fruit juice. Pineapple is particularly tasty in this recipe. I like it because it usually makes enough for two breakfasts, or one if I am particularly hungry. It’s easy and thoughtless. Just push a button and wait a few minutes and breakfast is ready.