Tuesday, November 11, 2008
This past weekend, I got my dear hubby to pitch in on Prep Day. It is so much more fun to share the cooking chores as a real team effort. He has been fighting cravings lately. Oh, have we all been there. He usually leaves it up to me to plan the menu for the week, but when cravings hit, some suggestions for the cook can prevent a binge! His weakness is fried chicken. My weakness is handling raw poultry. I just don't like it. I don't care for pulling the meat off the bone either. Most of my recipes call for boneless, skinless breast meat. We compromised. Chicken strips and nuggets were in order.
Now, I don't have a recipe in the cookbook for these. We pretty much follow George Stella's version. Check out his cookbooks, they are wonderful. Basically, we follow the standard technique for making fried chicken, simply substituting soy flour for regular flour. John agreed to cut the chicken. I dredged and fried. We made up six pounds worth. After all, if you are going to drag out the frying equipment and use all that oil, you might as well do a Multiply Meal or a Triple Play meal. We are doing a Triple Play meal plan. We ate some Sunday Night. Today, we are having Fried Chicken Salad. On Thursday, we will have Chicken Strip Roll Ups like you can get at McDonalds or Sonic. Yum.
Here are a few tips about frying with soy flour.
**Be careful, because the soy flour turns darker than regular wheat flour. It is easier to think your food is done before it really is. Although the chicken may appear nearly burned, it does not taste that way.
**The soy flour seems to cause a bubbling action in the oil after a few batches. This is no problem unless your oil is too close to the top of the pan. Always leave about 3 inches for the bubbles. You can lower the heat also if this becomes a problem.
Like to try my breading recipe? This is not exact (I didn't measure)
1/2- 2/3 cup soy flour
1 Tablespoon Barbeque seasoning (this had salt already in it)
1/2 teaspoon black pepper
I'll try to post a photo later.