Garlic Frittered Chicken

By Persephone

I thought this week, rather than pure sugary carbs, I’d turn to comfort food of a different ilk.  In this instance, fried food.  While my mother always considered this “Asian” cuisine, it’s really just glorified fried chicken.  It just involves sliced up and skinless white meat, so it’s moderately better for you than the fast-food variety.

First of all, slice the boneless, skinless chicken breasts into long, narrow pieces (however many you wish–this is your ball game).  Beat one egg per 2 chicken breasts adding 1 tablespoon of minced garlic with every egg.  In a large plastic bag, put in two cups of flower, 1 tablespoon of onion salt, and 1 teaspoon of pepper.  Shake (with the bag closed–I shouldn’t have to say that, but I figured I’d cover my bases here).  Dip the chicken pieces in the egg mixture, then into the bag of flour.  Shake and place the battered chicken into hot oil.  I always use a wok when deep frying.   They’re just so dang useful.  Cook 10-15 minutes, depending on the temperature of the oil.  When they’re golden and crispy, take out and place on paper towels to drain.  Enjoy.  These taste awesome with soy sauce.

 

 

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