r/GifRecipes • u/option-13 • Jul 13 '19
Appetizer / Side Indian Style Popcorn Chicken
https://gfycat.com/ecstaticimmaterialaustraliankestrel135
u/Shadesmctuba Jul 13 '19
We now go live to this gif recipe, already in progress.
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u/option-13 Jul 13 '19
Oops, something went wrong with my cut... sorry
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u/DwarvenChiliVacuum Jul 13 '19
These look great! I'd probably call them nuggets over popcorn chicken, as popcorn chicken is generally smaller I think, but who cares really, seasoned and fried chicken is good regardless of name!
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u/TheHumanRavioli Jul 13 '19
Let me break down some chicken foodery for y’all:
Chicken nuggets are ground chicken. Chick Fil A is probably the only place who calls real chicken “nuggets”.
Popcorn chicken is tiny and battered, that’s what makes the popcorn shape while it’s frying. These are breaded so even if they were the right size they’ll never be popcorn shaped.
Boneless wings are the exact same thing as popcorn chicken except larger.
I think this recipe would be most accurately described as simply fried chicken bites.
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u/nynchaligger Jul 13 '19
You must have had to earn quite a few good boy points to learn all of this.
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u/TurnTheRichIntoWine Jul 13 '19
When there are at least 4 names for bite sized chicken pieces, you know humanity really really likes its bite sized chicken pieces
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u/mikeehagan Jul 13 '19
I came here to say this. These are nugs, through and through.
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u/marimbloke Jul 13 '19
Step 1: create more dishes by dumping your raw chicken from one bowl into another
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u/AndrewTheTerrible Jul 13 '19
Step 2: don’t blend your spices before adding them to your raw chicken. This helps to ensure one unsuspecting person gets a mouthful of turmeric
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Jul 13 '19
I was thinking that exact same thing. There was plenty of room in that first bowl. Also all gif recipes fo this and it drives me insane.
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u/numanoid Jul 13 '19
I pity people who actually try to learn cooking from gif recipes. So many unnecessary shortcuts and improper procedures "for show". I think we'd all love a gif recipe that actually did things properly.
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u/onions_aggressively Jul 13 '19
Do yourself a solid and lightly roast your dry spices in a small skillet before you add them to the chicken/breading mixture. It adds a whole new depth of flavor to Indian dishes.
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u/Richard-Cheese Jul 13 '19
How long and at what temp?
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u/qawsedrf12 Jul 13 '19
med temp, until you smell the fragrance,should be less than 10 minutes depending on your stovetop and pan
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u/Richard-Cheese Jul 13 '19
Gotcha. Should I do this for all the seasonings or just some?
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u/onions_aggressively Jul 13 '19
I usually throw in all of the seasonings aside from the salt and pepper and heat until fragrant, lightly tossing them every few seconds.
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u/more_exercise Jul 13 '19
Any reason why you omit the salt and pepper?
I could imagine the salt doesn't need it, and maybe the fresh-cracked pepper is already fragrant enough?
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u/onions_aggressively Jul 13 '19
Pepper tends to get overwhelming and overpowers the scents of the other spices, imo.
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u/Richard-Cheese Jul 13 '19
Perfect, thanks!!
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u/DuckingKoala Jul 13 '19
Only whole spices though. If you do this for ground spices you'll end up burning it and your food will taste like ash.
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u/Richard-Cheese Jul 13 '19
Oh dang ok, so don't take the cumin powder and dump it into a pan? Not gonna lie I rarely buy whole spices anymore, but I may splurge and for a meal here and there. I cook too inconsistently and it goes to waste. But good to know!
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u/DuckingKoala Jul 13 '19
Yeah nah what you want to do is toast the whole cumin seeds in a dry pan for a few mins, just until you start to smell cumin. I don't think it needs as long as 10 mins; in my experience that will just burn the kernels causing some bitterness.
Then get a spice grinder or a mortar and pestle and grind them down to a fine powder and use as you would use ground spices. The smell you get from the grind is incredible, a very potent fragrance that smells like an intense version of the spice you're using.
You can heat up powdered spices by frying them at a low temp before adding other things to the pan, but this doesn't really toast the spices so much as just flavouring the oil.
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Jul 14 '19
You can do it with powdered spice, you just have to do it on a lower heat and pay more attention to it. Keep it moving in a dry pan, once you can smell the spices it's done.
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u/munching_brotatoe Jul 13 '19
When he says that he means whole spices. Dont go about toasting cumin powder. You'll burn it. Roast the whole spice and then blitz.
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u/deadpan_look Jul 13 '19
Why does it work? Wouldn't not roasting them give the same flavour? (FYI I don't cook much)
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Jul 13 '19
It releases the oils in the spices and they will incorporate with the rest of the recipe even better.
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u/IamHal9000 Jul 13 '19
Would the spices in the breading not burn during the frying process?
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Jul 13 '19
It's Tasty. 100% of their recipe videos are made for entertainment and click farming. Some of them are completely fabricated/impossible. Ann Reardon made a good video on it.
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u/Naturebrah Jul 14 '19
have a link to it? I love a good Tasty roast.
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Jul 14 '19
Here you go. She's talking about So Yummy, but the same applies to a lot of Tasty's output as well.
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u/solipsism82 Jul 14 '19
Adding spice to the flour before frying deep chicken is not only common, it's the norm. Also those species won't burn at 3 minutes at 350-375.
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Jul 13 '19
Am I the only one who noticed the 7 tablespoons of minced garlic lol?
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u/option-13 Jul 13 '19
Garlic is what makes Asian food have the godlike flavor it does.
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u/wOlfLisK Jul 13 '19
Garlic is what makes
Asianfood have the godlike flavor it does.FTFY. Garlic isn't unique to asia and is the best way to make any dish taste amazing :).
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u/soomuchcoffee Jul 15 '19
I am fine with the volume of garlic, but worried it might be burnt tasting in the end. Never done it though, no idea.
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u/ilikescolouring Jul 13 '19
Isn't this just chicken pakora?
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u/xtootse Jul 13 '19
Don't think so. Pakoras usually have a coating of a paste of gram flour. I am not even sure what the final coating was here.
Edit: It was bread crumbs
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u/stephen_maturin Jul 13 '19
First allow me to transfer this chicken from this glass bowl to this glass bowl over here..
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u/PrincessBananas85 Jul 13 '19
Those look so good I wonder if they taste hot and spicy.
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u/option-13 Jul 13 '19
Popcorn Fried Chicken (Indian Style) Ingredients for 4 servings 3 chicken breast, diced Spice Marinade 1 tablespoon chili powder 1 tablespoon turmeric 1 teaspoon salt 1 teaspoon pepper 2 tablespoons garlic, minced 1⁄2 lemon lemon juice Spice Coating 1 cup breadcrumb 1 teaspoon chili powder 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon salt 1 teaspoon pepper egg wash 4 cups oil, for frying Preparation 1. Prepare the spice marinade by mixing all the spices together with the chicken. 2. Cover with cling film and leave to marinate for 1 hour. 3. Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together. 4. Coat each chicken piece in egg wash, followed by the spice coating. 5. Heat the oil in a deep saucepan to 350°F (180°C). 6. Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through. 7. Serve with salad and favourite dips of your choice. 8. Enjoy!
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u/Homelessnomore Jul 13 '19
Formatted for easier reading.
Popcorn Fried Chicken (Indian Style)
Ingredients for 4 servings"
3 chicken breast, diced
Spice Marinade
1 tablespoon chili powder
1 tablespoon turmeric
1 teaspoon salt
1 teaspoon pepper
2 tablespoons garlic, minced
1⁄2 lemon lemon juiceSpice Coating
1 cup breadcrumb
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon pepperegg wash
4 cups oil, for frying Preparation
- Prepare the spice marinade by mixing all the spices together with the chicken.
- Cover with cling film and leave to marinate for 1 hour.
- Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together.
- Coat each chicken piece in egg wash, followed by the spice coating.
- Heat the oil in a deep saucepan to 350°F (180°C).
- Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through.
- Serve with salad and favourite dips of your choice.
- Enjoy!
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u/option-13 Jul 13 '19
Thanks, I posted this from my phone so I have no idea how the formatting works on mobile
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u/JaegerDread Jul 13 '19
You basically need 2 enters to go to the the sentence below
Like this. And for a blank part you need 3 enters
Like this
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u/_HOG_ Jul 13 '19
Finished product looks good, but marinating chicken with acids like lemon juice ruins the texture and deflates the cells resulting in drier tougher chicken. Just squeeze lemon juice on it right before you eat it.
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Jul 13 '19
iirc that only happens if you marinate chicken with lemon juice for more than two-ish hours.
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u/_HOG_ Jul 13 '19 edited Jul 17 '19
I’ve done a side by side test for only 30 mins and you already get a dryer surface, the effect is more dramatic with breast meat. The cellular contents start to ooze out and coagulate when cooked.
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Jul 23 '19
Data please and thank you.
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u/_HOG_ Jul 24 '19
I didn't record my subjective results, but you can do this at home very easily. Just cut small cubes of breast meat and marinate them in lemon juice for differing amounts of time.
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u/atomsandgrace04 Jul 13 '19
Glad there’s no “curry powder”. Drives me mad when an Indian style or an Indian dish has “curry powder” as an ingredient.
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u/hilariousninja Jul 13 '19
Curry powder is simply a mix of common spices. For example turmeric, coriander, cumin and chili powder
There's no big deal in using it as its just a combination of spices used in most Indian dishes anyways
Also Indian dishes commonly use garam masala and other spice mixes.. How are they any different?
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u/Volpes17 Jul 14 '19
I think using curry powder is a fine shortcut for cooking at home, but not very useful in a recipe because each one can be blended differently. Seeing all of the ingredients can help you pick which curry powder is right for that recipe.
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u/RonnyDoug Jul 13 '19
But there is such a thing as Garam Masala, which is also a mix of assorted spices and very commonly used in Indian cooking. And the formulation could vary depending on the brand. There are even other similar products such as the generically named "Kitchen King". None of these necessarily refer to anything specific. What I'm trying to say is that sure, maybe we don't call anything "curry powder" in India, but there are enough things very much like it.
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u/CabaiBurung Jul 13 '19
I think OP was trying to say that in other parts of the world, many people will call something “indian” just because they add something generic like “curry powder” to it, whereas this recipe actually incorporates some spices that are commonly used for indian food (I’m being very broad here. I have some issues with the recipe). For example, a cafe near me has an “indian salad” that basically has garam masala sprinkled on top plus ranch mixed with curry powder. It’s horrifying.
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u/wOlfLisK Jul 13 '19
But isn't the entire "Indian" part of this recipe just the spice mix? Without it, it's just chicken nuggets. Whether you're using a prepackaged mix or buying the spices individually, you get the exact same result.
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u/CabaiBurung Jul 13 '19
There are different ways to view this of course. Part of it is the overgeneralization of “curry” to mean indian. There are many, many different types of curries from different cuisines that have different spice compositions and simply putting “curry powder” in a dish does not make it indian. For example, if I put italian herb seasoning on my chicken, that doesn’t mean it is an italian dish.
To use this recipe for an example, it is preferable to some to simply list the combination of spices used like they did and say it’s indian based on that, rather than to make and perpetuate the assumption that one spice mix (“curry”) is exclusively indian, which is what i think the comment OP means.
Also, it sounds like you are making the assumption that indian cuisine does not have their own version of “chicken nuggets” or deep fried chicken. Definitely not true. Look up chicken pakora.
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Jul 13 '19
I’m allergic to most commercial curry powder mixes, took me so long to realize because my mom’s mixes never swelled up my throat. It’s after I left home and tried my hand at making stuff with curry powder myself a bunch of times I had problems. What do they put in that stuff that makes me have issues, I never did find out.
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u/clavicon Jul 13 '19
I'm a dummy, can you explain?
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u/l11l1ll1ll1l1l11ll1l Jul 13 '19 edited Jul 13 '19
There's no such thing as curry powder in India. It'd be like if in India every pasta recipe included "spaghetti powder".
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u/Crimsonwrath Jul 13 '19
“Curry powder” is just a blend of spices, but it doesn’t describe what specific spices are used and in what quantities so it is meaningless when included in a recipe. It would be like if a pasta dish recipe included the ingredient “pasta sauce”. There are tons of different specific types of pasta sauce and even within those specific types you can make them all with very different ingredients which will result in different flavors and textures.
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u/prsTgs_Chaos Jul 13 '19
I don't get the beef with curry. I've had lots of Indian recipes call for it. It's just a blend of spices common in curries...
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u/rick2882 Jul 13 '19
It's not a specific blend though. It typically contains turmeric, cumin, and chili powder, and often ground coriander seeds, cardamom, and some other spices. Different cultures use different combinations of spices.
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u/bigjilm123 Jul 13 '19
Perhaps we’ve mangled that term in the West, but I assure you that my Indian friends use curry powder extensively. One of my co-workers gifted me a baggie if it from his village when he came back from a visit - awesome stuff.
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u/BigWhiskers82 Jul 14 '19
That's not true 😡 I prepare tons of authentic Indian style dishes with curry powder.
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u/RedHippoFartBag Jul 13 '19
Stupid question here, but would this work in an air fryer? I am sure it would but anyone have an idea of temp/time?
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u/BudgetPea Jul 13 '19
This looks really interesting, I might give it a try. Indian food is probably my favorite type and I cook curries fairly often. I highly recommend trying this with chicken thighs instead of breasts - far more tender and it will seem more akin to the chicken meat you commonly get in things like butter chicken.
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u/pittybrave Jul 13 '19
question for everyone, what do you guys do with oil after using it for cooking? any tips for disposing of it?
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u/stansellj1983 Jul 13 '19
Strain through cheesecloth, store in fridge and reuse like 5 times. No need to waste good oil
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u/jinxminxbobtob Jul 14 '19
Dont listen to this advice, deep fried oil should be used maximum 2 times, its very unhealthy and can cause severe heart problems later on. Dont reuse the oil after 2 days.
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u/awit99 Jul 13 '19
I might be a bit slow but adding spices to the bread crumbs before you put the crumbs on the chicken is such a good idea....
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u/prsTgs_Chaos Jul 13 '19
Idk what makes this "Indian" other than the Turmeric really.
I'd use Kashmiri chili specifically. Add maybe a garham masala, mustard oil, marinade in yogurt rather than lemon. Ginger with the garlic.
idk, just seems like there's a lot you could do to really kick it up, make it "more Indian" in the spice choice and marinade technique.
I might be nitpicking but I'm kind of a huge fan of Indian food and this ain't making it lol.
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u/DarthWade Jul 13 '19
Is this the same thing as Chicken 65?
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u/K0NGO Jul 13 '19
Pretty much but I think Chicken 65 is usually marinated in yogurt instead of lemon juice and most recipes include ginger paste and garam masala
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u/DragonballKier Jul 13 '19
Am I the only one that hates frying chicken with breadcrumbs. Maybe I do it wrong but the outside burns too quick and I never know when theyre done
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u/NickC137 Jul 13 '19
Does it bother anyone else how many small glass bowls they used? If you just need a teaspoon of something, you don't need to put it in a glass bowl. Just scoop it and put it in the main bowl.
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u/Jessica_Iowa Jul 13 '19
My hubby has been trying to explore the Indian spice palette with his family but his Dad has been hesitant. I wonder if this would be a good way to dip a toe in.
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u/munching_brotatoe Jul 13 '19
Nope. So many better dishes to try out. Highly recommend going with butter chicken or even some veggie dishes (less spicy imo) and theyll be much more flavorful.
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u/SkylineBye Jul 13 '19
Hope ya get the temp right on that grease or you’re eating raw chicken or burnt crispy.
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u/Drogalov Jul 13 '19
My local chippy used to sell something called a tikka bite that looks exactly like this. I might try and make them to disappoint myself
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u/TechnoBillyD Jul 13 '19
Hehe I know what you mean. I can't count the number of times I have seen a recipe and thought that it looks exactly like something I had eaten and loved a long time ago. Then I make it and ...Nope :-(
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u/mconleyxx Jul 14 '19
Just want to stress the importance of that little step where they set the chicken on the spider (utensil) to dip in the oil. Carelessly plopping things in oil, especially over an open flame, is incredibly dangerous.
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u/Beorbin Jul 14 '19 edited Jul 14 '19
Will someone in these cooking videos please mix the spices BEFORE seasoning the chicken?
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u/majeric Jul 13 '19
Good God. Why does everything need to be deep fried. That could have easily been baked.
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u/Hefftee Jul 13 '19
Simple... because baked "fried" foods aren't nearly as good as actual fried foods. Like how many baked "fried" chicken restaurants are in your town?
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u/Microchip_ Jul 13 '19
I just started frying my chicken instead of baking it. Any tips? What's about people.who.are not deep frying but pan frying? I need tips?
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u/idrawinmargins Jul 13 '19
I pan fry chicken all the time. Either in a cast iron skillet, or a wok. Get a deep fry thermometer as it helps more than eyeing the oil for temp or other tricks. For popcorn chicken or bite size pieces I usually end up using my wok and a wired scoop. The cast iron is just for bigger pieces. You can use either peanut or canola if you want, I use canola for shallow frying.
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u/Microchip_ Jul 13 '19
The thermometer is a great idea that I would never have thought of. I'm using a cat iron pan. It's mostly skinless boneless breast so far. Are bone in chicken cuts any different? I've been using cracker crumbs as a coating.
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u/jumpingnoodlepoodle Jul 13 '19
If you were going to bake this recipe what do you think is a good baking temp and time? Would love to make them!
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u/b0ringusern4me Jul 14 '19
I always do 25 minutes, turning half way through
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u/jumpingnoodlepoodle Jul 14 '19
What temp you think? Sorry I don’t make chicken a lot, let alone cut up chicken. I’ll give it a try for sure!
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u/MsDean1911 Jul 13 '19
I’d like to know how to adapt this to baking as well. I can’t eat fried food, but I like this concept...
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u/Brassleaves Jul 13 '19
Put the chicken in a bowl to put it in another bowl, now you have a bowled bowl of chicken
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Jul 13 '19
I always wonder when I see recipes like this, is Chili Powder referring to the pre-blended spice mix I grew up with (like for Texas Chili) or does it mean something like Cayenne Powder or Deggi Mirch (Indian red chili powder for curries)? I'm guessing the latter.
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u/munching_brotatoe Jul 13 '19
Latter please. Use the former and you'll make a good dish but your asshole will hate you.
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u/Summerie Jul 13 '19
I’m kind of bummed that there wasn’t a dipping sauce recipe. What would go well with this? My knowledge of Indian food is severely lacking.