Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 eggs
- 1/4 cup milk
- 2 cups Nuomici (sticky rice cake) crumbs
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large skillet or deep fryer
Step-by-step instructions:
1. Cut the chicken breasts into bite-sized pieces and set aside.
2. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, paprika, cumin, and chili powder.
3. In another shallow dish, whisk together the eggs and milk.
4. In a food processor or blender, pulse the Nuomici until they are finely ground and resemble breadcrumbs.
5. Place the Nuomici crumbs in a third shallow dish.
6. Heat the vegetable oil in a large skillet or deep fryer to 375°F.
7. Coat each chicken piece in the flour mixture, shaking off any excess.
8. Dip the chicken in the egg mixture, then coat in the Nuomici crumbs.
9. Fry the chicken pieces in the hot oil for 5-7 minutes, or until golden brown and cooked through.
10. Remove the chicken from the oil with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.
11. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 5-7 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Regular breadcrumbs can be used in place of Nuomici crumbs.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add a teaspoon of your favorite spice blend to the flour mixture for added flavor.
- Serve with a dipping sauce of your choice, such as honey mustard or ranch.
- Make a spicy version by adding cayenne pepper or hot sauce to the egg mixture.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy crust.
- Don't overcrowd the skillet or deep fryer to prevent the chicken from sticking together.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F.
Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Nuomici fried chicken on a platter with a garnish of fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, lemon wedges, or sliced green onions.
Pairings:
Serve with a side of coleslaw or potato salad for a classic Southern meal.
Suggested side dishes:
Coleslaw, potato salad, macaroni and cheese, or cornbread.
Troubleshooting advice:
If the chicken is not crispy enough, try increasing the oil temperature or frying for a longer period of time.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Nuomici is a traditional Chinese sticky rice cake that is often used in desserts. This recipe puts a savory spin on the ingredient by using it as a coating for fried chicken.
Flavor profiles:
Savory, crispy, and slightly sweet.
Serving suggestions:
Serve the Nuomici fried chicken as a main dish for dinner or as a party appetizer.
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