WELCOME TO CORNER STORE!
Anyone else sick and tired of this cold, gloomy and miserably moist weather? We sure the hell are, but what separates us from all of you is that we had the forethought to start fermenting several jugs of homemade wine this summer for the inevitable winter doldrums, Ha! Us 1, you 0. In any case, we're staying local for these next few posts and if you have a problem with that, well, you can come fight us. We'll probably be passed out anyway.
Putnam and Classon is our destination, gluttony, our goal.
Trio of Chicken
Click Image and Print this Recipe
Basic chicken fry:
Heat your vegetable oil in a small pan on medium heat (around 350 degrees).
Mix flour, salt and herbs together in a large bowl, crack and beat the eggs in a second bowl and pour milk into a third.
Align the bowls from left to right in this order: Milk, eggs, then flour to form your dredging station. Next, cut the chicken breast in to large long strips and dredge them until all are well covered in batter. Gently place your battered strips in the pan and fry those lil' bastards until they're golden brown.
Now the 3 sauces!
For your first two sauces, all you need to do is combine the ingredients in a pot, bring to a boil, and reduce.Then just keep warm and loose until service.
The Green Pepper Curry is a bit different. First, core and blanch the green peppers in chicken stock. While they are still hot, blend them on high with some of the stock to form a nice smooth liquid. Return this green liquid to the pot and add in the other ingredients, boil this mixture and set it aside until you're ready to taste the pain (note: the longer you leave the jalepeno in the sauce the hotter it will become).
Drizzle your sauces over the chicken and enjoy.