Category Archives: Chicken

Don’t Fry Anything!…but if you do

Don’t fry anything!

But if you do, fry it this way!

Ever since I left Savannah I have been craving Chicken Fingers from Spanky’s.  And don’t even get me started on their honey sauce.  I sat there and thought “what is it that they do to those chicken fingers to make them so perfect?”  I may not have it right but I have it close enough for my taste.

I decided to tempura fry the tenders.  Not in canola, or peanut oil…instead I used coconut oil.  Do your own research but there are a lot of benefits to using coconut oil.  While frying isn’t healthy at all, atleast using coconut oil will make it a wee bit better and maybe you’ll feel a little less guilty.  Also below I will give you the recipe for tempura batter.  DO NOT buy tempura batter at the store.  You have all of the ingredients already.  Trust me!  (If you don’t, then you should add these staples to your cabinets.)


Tempura Batter and Fried Chicken Recipe

1.5 cups all-purpose flour
1 tsp salt
1.5 cups water
2.5 tbsp white vinegar
1 tsp baking soda
1 cup coconut oil
1 lb boneless skinless chicken tenders

Directions:

– In one bowl whisk together flour, salt and water.
– In a second bowl whisk together vinegar and baking soda.
– Add the vinegar and baking soda mixture to the flour mixture.
– Stir well.

– In a dutch oven heat coconut oil over medium heat.
– To test readiness of the oil, drop a droplet of water into the oil.  If the oil sizzles it is ready.

– Take each chicken tender and place it into the tempura batter.
– Shake the chicken tender to get any excess batter off.
– Place into the hot coconut oil.  (If it smokes and sputters all over the place cut the temperature down a little)
– Cook about 3 – 4 tenders at a time. 
– Cook for 5 minutes (2.5 minutes on each side)
– Remove finish chicken tenders from the oil and place on paper towels or napkins to drain the remaining grease from the chicken.
– Cook the remaining tenders.

Add your favorite dipping sauce and then chow down! 

With that said, I normally do not like fried anything (other than french fries) but cooking with coconut oil reduces the greasiness of fried foods. 

Frying in Coconut Oil

Tempura Fried Chicken Tenders

Tempura Fried Chicken Tenders

If you try this, let me know. 

– Jennifer

Sweet and Sour Chicken

Tonight’s recipe comes from Mel’s Kitchen Cafe.  If you go to her site you will notice that she has over 400 comments on this recipe alone.  With that many comments and accolades I couldn’t pass this recipe up.

Sweet and Sour Chicken

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

*Serves 4-6

INGREDIENTS:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten (I had 4 chicken breasts so I used 3 eggs)
1/4 cup canola oil

Sauce:  (I doubled the sauce recipe as I looooooove extra sauce)

3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
DIRECTIONS:

Preheat the oven to 325 degrees F.

1)  Heat the oil in a large skillet over medium heat.

2)  While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper.

3)  Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.

4)  Whisk the eggs together in a shallow pie plate.

5)  Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.

6)  Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through.

7)  Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

8)  Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish.

9)  Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.

10)  Serve over hot, steamed rice.

Even though there are quite a few steps, I encourage you to try this recipe.  It is good, and cheaper than take-out.  This is going to be a staple on our rotation!!!

-Jennifer