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CAJUN CHICKEN LOLLIPOPS


Here's Idol sa Kusina Recipe for Episode 72 / Dec. 2 - CAJUN CHICKEN LOLLIPOPS



SCAJUN CHICKEN LOLLIPOPS


Ingredients:

  • 12 PCS. CHICKEN WING FIRST JOINTS (ALSOCALLED "DRUMETTES")
  • 1 CUP HOT PEPPER SAUCE
  • VEGETABLE OIL FOR DEEP FRYING
  • 8 TABLESPOONS UNSALTED BUTTER
  • 2 TEASPOONS PLUS 2 TABLESPOONS CAJUN SEASONING
  • 3/4 CUP ALL-PURPOSE FLOUR

Procedure:

  • 1. STAND A DRUMETTE ON ITS WIDE END, AND, HOLDING THE NARROW BONE AT THE TOP, USE A PARING KNIFE TO PUSH AND SCRAPE THE SKIN AND MEAT DOWN- WARD TO EXPOSE THE BONE AND MAKE A PLUMP "LOLLIPOP" OF CHICKEN AT THE BOTTOM. REPEAT WITH THE REMAINING DRUMETTES. TOSS THE LOLLIPOPS IN 1/2 CUP OF THE HOT PEPPER SAUCE IN A NONREACTIVE BOWL (SEE COOK'S NOTE, BELOW) AND REFRIGERATE FOR 1 HOUR.
  • 2. HEAT ABOUT 3 INCHES OF OIL IN A DEEP, HEAVY-BOTTOMED POT OVER MEDIUM HEAT UNTIL A DEEP-FRY THERMOMETER REGISTERS 375 DEGREES F. WHILE THE OIL HEATS, MELT THE BUTTER WITH THE REMAINING 1/2 CUP HOT SAUCE AND 2 TEASPOONS OF THE CAJUN SEASONING. STIR TO BLEND WELL AND SET THE MIX- TURE ASIDE IN A WARM SPOT.
  • 3. LINE A LARGE PLATE WITH PAPER TOWELS. WHISK FLOUR WITH THE REMAINING 2 TABLESPOONS CAJUN SEASONING. FRY UNTIL GOLDEN BROWN, ABOUT 7 MINUTES. DRAIN ON PREPARED PLATE.
  • 4. WHEN ALL THE LOLLIPOPS ARE COOKED, PUT THEM IN A LARGE BOWL AND TOSS THEM WITH THE WARM SPICED BUTTER. SERVE LOLLIPOPS WARM OR AT ROOM TEMPERATURE.

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