Canadian Living - Best of Chicken

POPCORN CHICKEN PO’BOYS

MAKES 6 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 45 MINUTES

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450 g 3 cups ⅓ cup 2 tbsp 1 tsp 2 cups 1 tsp 8 cups

6 6 tbsp

12 boneless skinless chicken thighs buttermilk hot pepper sauce garlic powder, divided salt, divided all-purpose flour pepper vegetable oil for deep-frying (approx) soft French rolls prepared chipotle mayonnaise (optional) leaves Bibb lettuce 1 tomato, sliced

2 dill pickles, peeled in ribbons quarter red onion, thinly sliced

Cut chicken into 1-inch pieces. In large bowl, stir together buttermilk, hot pepper sauce, 1 tbsp of the garlic powder and

½ tsp of the salt. Add chicken; toss to coat. Cover with plastic wrap and refrigerat­e for 15 minutes. (Make-ahead: Refrigerat­e for up to 1 day.)

Meanwhile, in separate large bowl, whisk together flour, remaining garlic powder, remaining salt and the pepper.

Using slotted spoon, remove chicken from buttermilk mixture, letting excess drip back into bowl; reserve marinade. Dredge chicken, a few pieces at a time, in flour mixture, shaking off excess. Dip in reserved marinade, letting excess drip off. Dredge chicken again, a few pieces at a time, in flour mixture, shaking off excess.

In deep-fryer, wok or Dutch oven, heat enough oil to come 3 inches up side over medium-high heat until deep-fryer thermomete­r reads 300°F.

Working in batches, fry chicken, reducing heat if chicken browns too quickly, until golden brown, 3 to 4 minutes. Remove with slotted spoon; drain on rack set over paper towel–lined baking sheet.

Slice rolls in half horizontal­ly partway through. Scoop out middle, leaving 1-inch border on all sides. Spread each roll with mayonnaise (if using); layer with lettuce, chicken, tomato, pickles and red onion.

PER SERVING about 492 cal, 23 g pro, 25 g total fat (3 g sat. fat), 43 g carb (3 g dietary fibre, 5 g sugar), 67 mg chol, 1,031 mg sodium, 499 mg potassium. % RDI: 20% calcium, 26% iron, 12% vit A, 12% vit C, 47% folate.

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