Wingless Chicken on Fire
Serve as
an appetizer for 8 people or a main course for 4.
4 Chicken breast fillets, skinned
3 C. fresh breadcrumbs (or dried)
1 tsp ground coriander
2 tsp ground paprika
1/2 tsp ground cumin
3 TBS white flour
2 eggs, beaten
vegetable oil for frying
salt and black pepper to taste
lemon wedges and flat leaf parsley for garnish
Divide the chicken breasts in two fillets. Flatten them between plastic wrap with
a rolling pin to 1/4 inch thickness. Cut into diagonal strips.
DIP:
1 1/4 C. plain Greek yogurt
1-2 TBS >>>Doc's Reducer or >>>Doc's Ruby Red
3 TBS lemon juice
1 tsp Worcestershire Sauce
1 tsp ground coriander
1/4 tsp Celery Salt
1/4 C. Celery, finely diced
1/4 C. Blue Cheese Crumbles, optional
4 TBS Flat Leaf parsley, chopped
To make the dip, thoroughly mix all ingredients together an season to taste.
Pour into bowl and chill.
----------------
Mix the breadcrumbs with spices and seasoning in a bowl. Place the flour
and beaten eggs in separate bowls.
4 Chicken breast fillets, skinned
3 C. fresh breadcrumbs (or dried)
1 tsp ground coriander
2 tsp ground paprika
1/2 tsp ground cumin
3 TBS white flour
2 eggs, beaten
vegetable oil for frying
salt and black pepper to taste
lemon wedges and flat leaf parsley for garnish
Divide the chicken breasts in two fillets. Flatten them between plastic wrap with
a rolling pin to 1/4 inch thickness. Cut into diagonal strips.
DIP:
1 1/4 C. plain Greek yogurt
1-2 TBS >>>Doc's Reducer or >>>Doc's Ruby Red
3 TBS lemon juice
1 tsp Worcestershire Sauce
1 tsp ground coriander
1/4 tsp Celery Salt
1/4 C. Celery, finely diced
1/4 C. Blue Cheese Crumbles, optional
4 TBS Flat Leaf parsley, chopped
To make the dip, thoroughly mix all ingredients together an season to taste.
Pour into bowl and chill.
----------------
Mix the breadcrumbs with spices and seasoning in a bowl. Place the flour
and beaten eggs in separate bowls.
Heat oil in a heavy-based
pan or deep-fat fryer. Pan is ready when a drop of water is tossed into
the oil and it sizzles on the surface. Fry the strips in batches until
golden and crisp. Drain on paper towels and keep warm.
Arrange the Wingless chicken on a serving plate and garnish with lemon
wedges and flat leaf parsley.
Serve with the dip.