Frango popcorn crocante

Ingredientes

• 14 oz chicken inner fillets
• 8.75 oz buttermilk
• 1 egg
• 1 tsp Tabasco
• 7 oz flour
• 2 tsp salt
• 1 tsp chicken stock powder
• 1 black peppercorns (ground)
• 0.5 tsp white pepper
• 0.5 tsp ground allspice
• 0.5 tsp ground coriander
• 0.5 tsp ground ginger
• 0.5 tsp garlic powder
• 0.5 tsp dried thyme
• 0.5 tsp dried sage
• 0.5 tsp dried marjoram
• 1 l canola oil

Modo de preparo

1. 1

   Prepare marinade by whisking together buttermilk, egg, tabasco, half of salt and some black pepper in a medium-sized bowl. Then chop chicken filets into approx. 2 cm/ 0.8 in. pieces, add them to marinade, and mix to combine until well coated. Let them marinade for approx. 30 min. up to 12 hrs.

2. 2

   Add oil to a large pot and preheat on medium-high to 190 °C/ 374 °F. Add thyme, sage, marjoram and a pinch of salt to a small pestle and mortar and grind to form a fine powder. Add powder to a large bowl, and whisk it together along with flour, remaining salt, chicken bouillon, black pepper, white pepper, allspice, coriander, ginger and garlic.

3. 3

   Remove chicken from marinade and add to the seasoned flour and mix until all pieces are individually coated with flour, then place in a sieve and shake off excess flour. Once oil reaches 190°C/ 374°F, carefully add half of coated chicken and fry for approx. 2 min. Remove with a spider or slotted spoon, allowing the excess oil to drain back into pot, and place on a paper-towel-lined tray or plate and sprinkle with some more salt. Allow oil to reach 190°C/ 374°F again, repeat with remaining chicken. And then serve with fries and your favourite dip!