Crunch Time

Her sister’s sons–adorable little boys–are picky eaters, so it was big excitement for sis to include some paprika in the cracker-crumb breading for the chicken nuggets she made them last night.

“Crackers?” I said.  “She wants the boys to eat homemade nuggets, they should be covered in crushed pretzels.”

“You’ve done this?” she asked.

“No, but it would work.” I was just trying to think of a crunchy snack the boys would like–and that she would actually serve them.  Cool Ranch Doritos-covered chicken, probably not so much.

We started thinking about some terrific beer-battered fish we’d made one night in early Spring, and that we could do something very similar with the chicken I was defrosting.

Two chicken breasts, deboned, yielded six good-sized chicken strips, with the bones added to a bag in the freezer; that stock will become, when the bag is full, stock.

The strips got a quick dredge in flour seasoned with salt, pepper, and lots of sweet Hungarian paprika, a dunk in batter made with a Rolling Rock I keep on hand for such purposes, a roll in multigrain cracker crumbs, and three minutes a side in half an inch of 350ºF canola oil.  The cooked ones kept warm on a draining rig in the oven until all were finished, and were served with CSA-fresh corn and sliced tomatoes. The crust was crisp, the chicken perfectly moist. I envied the little boys their broccoli, but she tells me they probably didn’t eat that.

After dinner, I dashed to the basement and returned with a cardboard paint bucket to store the leftovers. They’re not a bit oily, but the porous container will keep the crust from getting mushy.

When we try Cool Ranch Doritos-covered chicken, it’ll probably have to be baked rather than fried, but I suspect we won’t need a bucket to store leftovers.

The bucket says "wet," but the chicken is not.

The bucket says “wet,” but the chicken is not.

One response to “Crunch Time

  1. Pingback: 180 | Dinner at the Country House

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