Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 cup buttermilk
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for removing chicken from oil
Step-by-step instructions:
1. In a large bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2. Pour the buttermilk into a separate bowl.
3. Dip each chicken strip into the buttermilk, then coat it in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Carefully add the chicken strips to the hot oil, frying them in batches for 5-7 minutes or until golden brown and cooked through.
6. Use tongs or a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 28g
Protein: 30g
Substitutions for ingredients:
- Regular milk can be used in place of buttermilk.
- Cornstarch can be used in place of flour for a gluten-free option.
Variations:
- Add a tablespoon of hot sauce to the buttermilk for a spicy kick.
- Use bone-in chicken pieces instead of strips for a heartier meal.
- Serve with a dipping sauce, such as honey mustard or ranch.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy coating.
- Do not overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy chicken.
- If the chicken is browning too quickly, lower the heat slightly.
Storage instructions:
Leftover 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 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the 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:
Mashed potatoes, coleslaw, or roasted vegetables.
Suggested side dishes:
French fries, mac and cheese, or a green salad.
Troubleshooting advice:
If the chicken is not crispy enough, try increasing the oil temperature or frying for a few extra minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pong Moan is a Cambodian seasoning blend made with lemongrass, galangal, and kaffir lime leaves.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve the chicken as a main dish for dinner or as an appetizer for a party.
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