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| Food - Recipes | |
| Wednesday, 14 June 2006 | |
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Picnic Perfect Fried Chicken
Fitted out with a bottle of garam masala and an idea from Nigella Lawson in a Waitrose Food Illustrated edition from last year, the night I made the zucchine pasta for the family which found themselves stranded one summer day without their cook, I also made this fried chicken cutlet as their second course. Garam masala is a mixture of spices which include coriander, black pepper, cumin, cinnamon, cloves, cardamom, and other spices depending on the region in which it is made. Although “garam” means hot or warm, it isn’t fiery hot, but the black pepper is noticeable. The flavor imparted by the garam masala gives the chicken the right depth it needs if it’s not going to be eaten hot. (I've decided that I like cold fried chicken better anyway!) I sometimes add garam masala when making hamburgers, and it is a star ingredient in my kebabs. In the United States and the UK, the spice is easily found in supermarkets and markets like Portobello Road.
Garam Masala fried chicken
Thoroughly mix the bread crumbs, cheese, garam masala, and spices together. Place on one plate. Beat the egg and pour onto a separate plate. First dredge the chicken breast in the crumb-mixture, then the egg mixture. Set aside. Repeat with all chicken breasts. If there is enough egg mixture left over, repeat the procedure for as many times as the egg lasts. The more times you coat it, the thicker and nicer the crust will be.
For a less fattening meal, cook the chicken breasts in the oven. Otherwise, fry in a cast-iron skillet (or other appropriate pan). To accompany this chicken, zucchine pasta goes well, or with a potato salad made with boiled new potatoes, fried bacon, oven roasted garlic and shallots. For dessert, fresh fruit or Baking for Little Ones cookies, substituted with white chocolate and Macademia nuts.
Photo credit: Jo Ann Snover |
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