Two eggs, buttermilk, cayenne…
… and 2 cloves minced from garlic into egg batter…
Pour 1 tablespoon apricot-flavored brandy into egg mixture; whisk.
Extract from lemon 1 teaspoon of juice into eggs…
For 1 cup of flour, add 1/2 cup Polenta…
… and seasonings of salt, curry powder, coarse black pepper and tarragon…
… Toss with a fork.
Cut chicken breasts into strips to fry, wash and pat-dry…
Place into flour-polenta coating, first… then into the egg bath,
… then back into the coating mixture of flour-polenta and seasonings.
Have considerable amount of olive oil heated in a skillet, heavy-bottom, preferably black cast-iron… fry on medium heat on first sides to brown…
… then turn the heat down to medium-low heat for the second sides and remaining chicken strips thereafter, watching it carefully, checking it often so it does not burn; polenta coating is picky to fry with but is delicious in the end when fried correctly– making sure interior meat is well-done while not burning or frying too long on the outsides of chicken strips.
With 1 cup apricot jam or jelly,
… heat on low along with…
… a little bit of minced ginger root, or more for your liking according to individual taste… soy sauce, pinch of salt, little of roasted Saigon cinnamon, Dijon mustard; drop or two of apricot-flavored brandy–optional. Bring to a nice heat without boiling. Keep it on a simmer. Give it the taste-test before adding anything, first…
… This is for dipping your fried chicken strips…
This recipe is for 14-17 strips of chicken.
~ Skirt in the Kitchen ~
Leave a Reply