Thursday, September 1, 2011
Better than Chick-fil-a
(photo from Real Simple.com)
Ok, this may or may not be true...
I do love Truett Cathy and his restaurant, but this chicken was dang good.
Only next time I am at Chick-fil-a, I will accidentally take too many chick-fil-a sauce packets and bring them home with me for the next time I make this:
Crispy Popcorn Chicken
kosher salt and black pepper
1 cup buttermilk
1 cup all-purpose flour
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup canola oil
4 ears corn, shucked
1/2 cup barbecue sauce
Bring a large pot of salted water to a boil. Place the buttermilk in a shallow bowl. Place the flour in a second shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dip the chicken in the buttermilk (shaking off any excess), then in the flour (tapping off any excess).
In a large skillet, heat the oil over medium-high heat. Working in batches, fry the chicken until golden and cooked through, 1 to 2 minutes per side; transfer to a paper towel-lined plate and season with ¼ teaspoon salt.
Meanwhile, add the corn to the boiling water and cook until tender, 3 to 4 minutes. Serve with the chicken and barbecue sauce.
(By Charlyne Mattox, August 2011)
Here's how mine looked: not bad...