Wednesday, November 17, 2010

Recipe: Peanut Fried Chicken

I don't know why I don't fry things more, except that it's time-consuming and messy and bad for you.

1/2 cup buttermilk
1 large egg
1/4 cup peanut butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Salt and black pepper

4 boneless chicken thighs or 2 breasts
Vegetable oil for frying
1 cups all-purpose flour

Food-process the batter ingredients until well blended. Cut chicken into 2-3" pieces and stab all over with a skewer. Soak in marinade in the fridge for at least an hour, preferably longer. Heat oil in a pot or skillet until a little flour sizzles when dropped in. Dredge chicken pieces in flour and place in oil, cooking 6-8 minutes on each side, or until cooked through. Drain on a paper-towel-lined plate. While still hot, drizzle very lightly with honey and sprinkle with salt and additional cayenne to taste. Eat. Eat some more. Figure you should just finish it off and eat the rest.

Protip: There will be lumps of the dripped-off batter in your flour. Fry these too.
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