If you love fried rooster but want to shake matters up a little bit, this recipe is for you.
The “Pretzel Fried Hen” recipe from food stuff blogger Amy Erickson, of Oh Chunk It, is the ideal dish to carry together for an out of doors collecting this summer time.
In a shared site write-up on Spectacular Pancake, Erickson described her recipe as “a entertaining twist on a summertime and picnic preferred.”
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Contrary to standard fried chicken coating, Erickson’s fried hen coating is created with crushed pretzels, caraway seeds, cumin and chili powder that can make a “crispy, crunchy, spiced fried rooster that is best for summertime days,” Erickson wrote on Spectacular Pancake’s article.
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2 cups unsalted pretzels (I utilized pretzel sticks due to the fact I had them on hand, but
standard will grind up better)
1 tsp caraway seeds
1 tsp ground cumin
1 tsp chili powder
salt and pepper to flavor
⅛ cup buttermilk
1 lb boneless skinless chicken breast, at place temperature
2-3 cups oil (grapeseed, peanut, and canola oil all work nicely), for frying
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1. Put pretzels in a food processor with the caraway seeds, cumin, and chile powder pulse combination till pretzels resemble system crumbs. Alternatively, you can put pretzels in a major-responsibility plastic bag and crush by hand, then blend in spices. Transfer pretzel combination to a huge plate. In a medium-sized bowl, whisk jointly the eggs, buttermilk, and a several dashes salt and pepper.
2. Rinse hen breasts in chilly h2o and pat dry with paper towels. Slice rooster into 1-2″ broad strips. Gently push each strip into the pretzel crumbs to coat, shaking off the extra. Dip into the egg and buttermilk mixture and return to plate of pretzel crumbs. Repeat method for every chicken strip, lining them up in a one layer as you go do not stack. Include a clean up plate with paper towels to established the hen on following frying.
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3. In a forged-iron skillet or other significant skillet, increase just ample oil so that when you incorporate the rooster, the oil will come 50 percent way up your thickest piece oil will be about ¾” deep. Bring oil to 350°F more than medium heat. Making use of tongs, put chicken into oil one particular piece at a time, leaving at least an inch among each piece so you have more than enough room to flip them. Fry for 5-7 minutes for every aspect, changing warmth as needed to keep a regular temperature of about 300°–325,° until finally coating is a crisp golden brown. Period with salt and pepper whilst rooster is very hot. Take away from pan and area on paper towels. Let to amazing.
4. If ideal, provide rooster with honey, BBQ sauce, jalapeño cheese dip, or another most loved condiment. Delight in!