Ingredients with Measurements:
- 2 whole pigeons, cleaned and cut into quarters
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 cup buttermilk
- Vegetable oil, for frying
- Spiced salt, for seasoning (recipe below)
Spiced Salt:
- 2 tbsp sea salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp coriander
Special equipment needed:
- Deep fryer or large pot
- Thermometer
Step-by-step instructions:
1. In a large bowl, mix together the flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.
2. Pour the buttermilk into another bowl.
3. Dip each pigeon quarter into the buttermilk, then coat it in the flour mixture. Shake off any excess flour.
4. Heat the vegetable oil in the deep fryer or large pot to 375°F.
5. Fry the pigeon quarters in batches for about 8-10 minutes, or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F.
6. Remove the pigeon quarters from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Sprinkle the spiced salt over the pigeon quarters while they are still hot.
8. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes per batch
Temperature:
- Oil temperature: 375°F
- Internal temperature of pigeon quarters: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 20g
- Protein: 40g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 2g
Substitutions for ingredients:
- Chicken can be substituted for pigeon.
- Regular milk can be used instead of buttermilk.
Variations:
- Add different spices to the flour mixture for a different flavor profile.
- Serve with a dipping sauce, such as honey mustard or ranch.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure crispy and evenly cooked pigeon quarters.
- Do not overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy pigeon.
- Use a slotted spoon or tongs to remove the pigeon quarters from the oil to avoid burning yourself.
Storage instructions:
- Leftover pigeon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pigeon quarters in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
- Lemon wedges
- Fresh herbs, such as parsley or thyme
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted carrots and parsnips
- Mixed green salad with vinaigrette dressing
Troubleshooting advice:
- If the flour mixture is not sticking to the pigeon, make sure the buttermilk is coating the meat evenly.
- If the pigeon quarters are not cooking through, lower the oil temperature to prevent burning and cook for a longer period of time.
Food safety advice:
- Use a thermometer to ensure the pigeon is cooked to the proper internal temperature of 165°F to avoid foodborne illness.
- Do not reuse the oil for frying, as this can lead to rancidity and potential health hazards.
Food history:
- Deep-fried pigeon is a traditional dish in many cultures, including Chinese and French cuisine.
Flavor profiles:
- The spiced salt adds a savory and slightly spicy flavor to the crispy fried pigeon.
Serving suggestions:
- Serve as a main course for a dinner party or special occasion.
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