Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup Cam Sành juice
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 eggs, beaten
- 1/4 cup milk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Cooking thermometer
Step-by-step instructions:
1. In a large bowl, marinate the chicken strips in Cam Sành juice for at least 30 minutes or up to 2 hours in the refrigerator.
2. In a separate bowl, mix together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
3. In another bowl, whisk together the eggs and milk.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Dredge the marinated chicken strips in the flour mixture, shaking off any excess.
6. Dip the chicken strips into the egg mixture, then back into the flour mixture, coating evenly.
7. Fry the chicken strips in the hot oil for 5-7 minutes or until golden brown and cooked through, with an internal temperature of 165°F.
8. Remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 40 minutes
Cooking time: 5-7 minutes per batch
Temperature:
Oil temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 26g
Protein: 28g
Substitutions for ingredients:
- Cam Sành juice can be substituted with any other citrus juice such as orange or lemon.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free option.
- Cayenne pepper can be substituted with chili powder for a milder flavor.
Variations:
- Add some grated Parmesan cheese to the flour mixture for a cheesy twist.
- Use bone-in chicken pieces instead of chicken strips for a heartier meal.
- Add some chopped herbs such as thyme or rosemary to the flour mixture for extra flavor.
Tips and tricks:
- Make sure to pat the chicken strips dry before dredging them in the flour mixture to ensure the coating sticks well.
- Do not overcrowd the fryer or pot when frying the chicken to ensure even cooking.
- Keep the cooked chicken strips warm in a low-temperature oven until ready to serve.
Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Cam Sành fried chicken on a platter with some sliced citrus fruits such as oranges or grapefruits for a pop of color.
Garnishes:
Garnish the fried chicken with some chopped herbs such as parsley or cilantro for a fresh touch.
Pairings:
Pair the Cam Sành fried chicken with some roasted vegetables or a side salad for a balanced meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Coleslaw
Troubleshooting advice:
- If the coating falls off the chicken while frying, make sure to pat the chicken dry and coat it evenly with the flour mixture.
- If the chicken is not cooked through, increase the cooking time or temperature.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken and other ingredients to avoid cross-contamination.
Food history:
Cam Sành is a type of sweet and juicy orange that is native to Vietnam. It is often used in Vietnamese cuisine to add a citrusy flavor to dishes.
Flavor profiles:
The Cam Sành fried chicken has a crispy and flavorful coating with a hint of citrusy sweetness from the Cam Sành juice.
Serving suggestions:
Serve the Cam Sành fried chicken as a main dish for lunch or dinner, or as a party appetizer.
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Region: Vietnamese