I tried something different this weekend. Every weekend I try to make something different for a snack or something to munch on. I just purchased the Sept. 1009 issue of Cook's Country magazine and thought this recipe looked interesting enough to try.
http://www.cookscountry.com/recipe.asp?recipeids=5589&bdc=67068I deviated from the recipe by using chicken tenderloins (choice chicken breast strips) but left the rest of the recipe intact except for the cooking time. Took only 5-7 minutes since they were boneless and thinner/smaller. I also used a Cuisinart Compact Deep Fryer:
http://www.cuisinart.com/products/countertop/cdf-100.htmlThat was one of the best fried chicken I've ever had! If you like it more or less spicy then use more/less cayenne pepper. I only used half of the cayenne pepper and black pepper. I can't eat foods that are too hot as in hot peppers. I don't mind food that is a tad spicy though. Other variations can include onion powder, garlic powder or any array of spices and herbs depending on your tastes.
The batter is thin and supposed to be that way but it is so good! Just remember to not over cook it. Brining the chicken will make it really juicy and tender.
I also used a Honey Mustard recipe from Allrecipes.com but reduced the servers to 12 instead of the original 18. Allrecipes.com has a conversion that will allow you to change the serving size and the recipe will adjust the ingredients automatically.
http://allrecipes.com/Recipe/Honey-Mustard-Sauce/Detail.aspxIt is a tad sweet but that is how I like it. So, if you like it more spicy add more pepper and/or Dijon mustard...maybe even some hot sauce.
