DOUBLECRUNCHGOOD
Now, the Orwellian connotation in the name is not meant to bring to mind a bleak, dystopian future (at least I hope it doesn’t); what it should suggest, however, are extra crunchy chicken goujons by means of double dredging…and an irrevocable love for the Eurhythmics’ and their ‘1984’ soundtrack. Simple as can be to make for a weekend snack, or a quick midweek meal, I took it upon myself to make my DOUBLECRUNCHGOOD several years ago as part of an impromptu get together before the Christmas holiday. Served with icy-cold martinis and Garlic Cumin Aioli for dipping, these golden lords presided over the evening and I assure you they will do the same at your get together, too…whether planned, or on the whim.
PREP/COOK TIME: 30 – 40 Minutes
Makes About 7 – 8 Servings
INGREDIENTS
1 Cup – Vegetable Oil
2 Lbs – Chicken Breast Tenders
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
2 Tsp – Ground Cayenne, or Red Pepper (Some labels will read both)
2 Tsp – Ground Cumin
1 ¾ Cups – Buttermilk
1 Cup – All Purpose Flour
½ Cup – Italian Styled Bread Crumbs
½ Cup – Panko Bread Crumbs
¼ Cup – Mayonnaise
2 Tbs – Sour Cream
2 Tsp – Garlic, Peeled and Finely Grated
1 Tbs – Ground Cumin
THE NITTY GRITTY
In a 12” skillet, or non-stick pan, warm oil at medium high heat. Meanwhile, in a large bowl, combine chicken, salt, pepper, cayenne pepper, ground cumin and buttermilk. In another bowl, combine flour, bread crumbs and panko. Dredge chicken from buttermilk mixture to flour and bread crumbs; alternating twice. Fry goujons in batches; do NOT overcrowd. Place about 4 – 5 goujons in hot oil; fry for about 3 – 4 minutes each side, or till golden. (NOTE: If goujons appear to be frying too fast, reduce heat to medium.) Transfer goujons to paper towels to drain oily excess before placing them on a baking sheet with a wired rack; keeping them warm in a 250° oven to fry next batch. Serve with Garlic Cumin Aioli by whisking together mayo, sour cream, grated garlic and ground cumin till blended and smooth. Enjoy.
DECEMBER 6, 2018
