Food recipes
Breading
Breading
Ingredients:
¾ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
10 to 12 chicken tenderloins
Directions:
1. Make the honey-chipotle sauce by combining all the ingredients in a small
saucepan and heating over medium heat until boiling. Reduce the heat and
simmer for 2 minutes. Remove from the heat.
2. Heat the shortening or oil in fryer or a large saucepan to 350 to 360
degrees F.
3. Whisk together all ingredients for the batter, excluding the flour, in a
shallow bowl. Continue whisking for about 30 seconds to dissolve the salt.
Whisk in the flour.
4. Make the breading by combining all the ingredients in another shallow
bowl or a pie pan.
5. When you are ready to fry the chicken, dip each piece of chicken into the
batter. Lift the chicken out of the batter and let some of the batter drip off,
then toss the chicken into the dry breading. Completely coat the chicken with
breading and let it sit for a bit in the breading while you batter and bread 2
or 3 more pieces. Carefully drop the breaded chicken into the hot oil and fry
for 4 minutes, or until golden brown. Remove the chicken from the hot oil
onto paper towels while you fry the remaining pieces.
6. When all the chicken is done, drop it into a large glass or metal bowl,
pour the sauce over the top, and toss gently until all the chicken is coated
with sauce.
• SERVES 4 AS AN APPETIZER OR 2 AS AN ENTRÉE.
CHILI’S QUESADILLA EXPLOSION SALAD
MENU DESCRIPTION: “Fajita-marinated chicken, corn relish, mixed cheese,
cilantro, diced tomato and crispy tortilla strips. Garnished with a chipotle-ranch
drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing.”
I’m a happy camper on a Saturday afternoon when I dive into one of these big salads,
served up with a Presidente Margarita to help relieve my hangover from a long Friday
night hoo-ha. For the last several years, this has been the go-to salad when you’re
dining at Chili’s. The chicken marinade is delicious, the corn relish is a great touch,
and the citrus-balsamic vinaigrette totally rocks. And where else can you get a salad
that includes slices of cheese quesadilla on the side? I love it. If you’re a fan of the
original, this 4-serving clone will bring it home.
4 skinless chicken breast fillets
FAJITA MARINADE
2½ cups water
Ingredients:
¾ teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
10 to 12 chicken tenderloins
Directions:
1. Make the honey-chipotle sauce by combining all the ingredients in a small
saucepan and heating over medium heat until boiling. Reduce the heat and
simmer for 2 minutes. Remove from the heat.
2. Heat the shortening or oil in fryer or a large saucepan to 350 to 360
degrees F.
3. Whisk together all ingredients for the batter, excluding the flour, in a
shallow bowl. Continue whisking for about 30 seconds to dissolve the salt.
Whisk in the flour.
4. Make the breading by combining all the ingredients in another shallow
bowl or a pie pan.
5. When you are ready to fry the chicken, dip each piece of chicken into the
batter. Lift the chicken out of the batter and let some of the batter drip off,
then toss the chicken into the dry breading. Completely coat the chicken with
breading and let it sit for a bit in the breading while you batter and bread 2
or 3 more pieces. Carefully drop the breaded chicken into the hot oil and fry
for 4 minutes, or until golden brown. Remove the chicken from the hot oil
onto paper towels while you fry the remaining pieces.
6. When all the chicken is done, drop it into a large glass or metal bowl,
pour the sauce over the top, and toss gently until all the chicken is coated
with sauce.
• SERVES 4 AS AN APPETIZER OR 2 AS AN ENTRÉE.
CHILI’S QUESADILLA EXPLOSION SALAD
MENU DESCRIPTION: “Fajita-marinated chicken, corn relish, mixed cheese,
cilantro, diced tomato and crispy tortilla strips. Garnished with a chipotle-ranch
drizzle and cheese quesadilla wedges. Served with our citrus-balsamic dressing.”
I’m a happy camper on a Saturday afternoon when I dive into one of these big salads,
served up with a Presidente Margarita to help relieve my hangover from a long Friday
night hoo-ha. For the last several years, this has been the go-to salad when you’re
dining at Chili’s. The chicken marinade is delicious, the corn relish is a great touch,
and the citrus-balsamic vinaigrette totally rocks. And where else can you get a salad
that includes slices of cheese quesadilla on the side? I love it. If you’re a fan of the
original, this 4-serving clone will bring it home.
4 skinless chicken breast fillets
FAJITA MARINADE
2½ cups water
Printed from https://recipe.bluelayer.org/recipe/71038/breading