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Curly Fry Crusted Chicken with Zesty Homemade Ketchup
Submitted by: film_score
Fried chicken with a crunchy coating made with purchased curly french fries and a tangy home made ketchup sauce.
Ingredients
- 3 cups frozen seasoned curly fries, defrosted
- Peanut oil, for frying
- 2 cups flour
- 2 large eggs, lightly beaten
- 1/3 cup water
- 1 Tablespoon fresh Italian parsley leaves, finely chopped
- 8 boneless and skinless chicken thighs
- Salt and freshly ground black pepper
- Curly fries, for garnish
- Parsley sprigs, for garnish
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Method
Place curly fries on a baking sheet and prepare according to directions (bake until just barely crispy, not overly crispy). After fries have cooled, place them (reserve a few of the fries for garnish), in the bowl of a food processor. Pulse a few times until fries become chopped into little pieces (do not puree). Place enough peanut oil in a large, deep skillet to come up to about 1 inch. Preheat oil to 350 degrees. Set out three shallow dishes. Fill the 1st with flour, the 2nd with eggs and water (mixed well). Fill the 3rd with curly fry crumbs and parsley, mix well. Season chicken breasts with salt and pepper. Dredge chicken in the flour mixture. Shake off excess, dip chicken in egg wash, and shake off excess. Lastly place chicken in curly fry mixture and coat thoroughly. Press so mixture sticks to the chicken. Repeat for each piece of chicken. Add chicken to hot oil and cook for 3 minutes per side. Place chicken on a baking sheet and place in the oven, preheated to 400 degrees. Bake for 5 minutes, or until chicken is cooked through. To serve, place a generous amount of the zesty homemade ketchup in 4 small dipping sauce bowls. Place each bowl in the center of a plate. Place two chicken breasts around the bowl on each plate. Garnish with curly fries and parsley.
Notes: Zesty Homemade Ketchup: Add 1 Tablespoon vegetable oil to a medium saucepan over medium-high heat. Add 1 finely chopped small onion and cook for 3 minutes, stirring occasionally. Add 2 cloves finely minced garlic and cook for another minute. Add 2 pounds chopped ripe plum tomatoes 1/3 cup cider vinegar, 1 1/2 Tablespoon brown sugar, 1 finely minced serrano pepper (seeds removed), 1/2 teaspoon ground cayenne, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground dry mustard. Bring the mixture to a boil. Reduce heat to a simmer, stirring occasionally, and cook for 1 hour or until thickened to a ketchup like consistency. Season, to taste with salt and pepper.
Number of Servings: 4
Submitted by: film_score ( See all of film_score Recipes )
