Hou much dry rub is used? No measurement is given.
If you think you're finished, you! really! are! finished!!
-----Original Message-----
From: Naima Leigh via Cookinginthedark
Sent: Tuesday, August 02, 2016 7:45 AM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh
Subject: [CnD] Popcorn Chicken
Popcorn Chicken
Ingredients
2 pounds chicken thighs (boneless skinless, cut into 1/2-inch pieces)
Dry Rub
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
Buttermilk Batter
3 large eggs (lightly beaten)
1 cup buttermilk
1/4 cup water
2 cups flour (for dredging)
Peanut oil (for frying)
4 tablespoons cornstarch
Kosher salt and freshly ground black pepper (to taste)
Hot sauce (to serve)
Honey (to serve)
Directions
In a large bowl, add the salt, pepper, garlic powder, onion powder and
cayenne and whisk to combine. Add the chicken pieces and spice mixture to a
plastic zip top bag, seal and toss to coat. Refrigerate chicken overnight.
In a large cast iron skillet, add oil to a depth of 2-inches and heat over
medium heat to 360 degrees F. In a shallow baking dish, add the eggs,
buttermilk and water and whisk to combine. In another baking dish, add the
flour and cornstarch and season with kosher salt and freshly ground black
pepper. Coat the chicken in the egg mixture then dredge in the flour
mixture, shaking off any excess. Add the chicken to the oil and fry until
golden brown and cooked through, about 5-6 minutes. Remove to a sheet tray
lined with paper towels. Serve hot with honey and hot sauce.
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