Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of dangke cheese, grated
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 2 eggs, beaten
- 1/2 cup of milk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Cooking thermometer
Step-by-step instructions:
1. Preheat the deep fryer or large pot with vegetable oil to 375°F.
2. Cut the chicken breasts into bite-sized pieces and set aside.
3. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
4. In a separate shallow dish, whisk together the eggs and milk.
5. Dip each chicken piece into the egg mixture, then coat it in the flour mixture. Repeat until all chicken pieces are coated.
6. Place the coated chicken pieces into the preheated oil and fry until golden brown and cooked through, about 5-7 minutes.
7. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
8. While the chicken is still hot, sprinkle the grated dangke cheese over the top of each piece.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 20g
Saturated fat: 7g
Cholesterol: 170mg
Sodium: 700mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 2g
Protein: 35g
Substitutions for ingredients:
- Dangke cheese can be substituted with any other type of cheese, such as cheddar or mozzarella.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
Variations:
- Add some spice to the chicken coating by adding cayenne pepper or chili powder.
- Serve the dangke fried chicken with a side of dipping sauce, such as ranch or honey mustard.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
- Use a cooking thermometer to check the oil temperature.
- Do not overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy chicken.
Storage instructions:
Leftover dangke fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dangke 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 dangke fried chicken on a platter with a sprinkle of fresh herbs, such as parsley or cilantro.
Garnishes:
Garnish the dangke fried chicken with a slice of lemon or lime for a pop of color and flavor.
Pairings:
Pair the dangke fried chicken with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the chicken coating is not crispy enough, increase the oil temperature or fry the chicken for a longer period of time.
- If the chicken is overcooked, reduce the cooking time or lower the oil temperature.
Food safety advice:
- Always use a cooking thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Use separate cutting boards and utensils for raw chicken to prevent cross-contamination.
Food history:
Dangke cheese is a traditional cheese from Indonesia, made from fermented soybeans. It is commonly used in Indonesian cuisine, particularly in the region of Sulawesi.
Flavor profiles:
The dangke fried chicken has a crispy coating with a savory and slightly nutty flavor from the dangke cheese.
Serving suggestions:
Serve the dangke fried chicken as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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