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Shrimp chip fried chicken recipe

February 06, 2008

4-ounces (about half a box) shrimp chips (also called prawn flavored chips), uncooked
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 eggs
2 tablespoons Dijon mustard
1 pound thin-sliced chicken breasts
Canola or vegetable oil

Place the shrimp chips, in batches if necessary, in a food processor or blender. Grind the chips until they resemble coarse sand. Transfer the ground chips to a wide, shallow bowl. Mix in the garlic powder and pepper.

In a second wide, shallow bowl, whisk together the eggs and mustard. Set aside.

One at a time, place the chicken breasts between sheets of plastic wrap and use a meat mallet or rolling pin to gently but firmly pound the breasts until evenly flat.

In a large, deep skillet, add about 1/8 to 1/4 inch of oil. Heat over medium until the oil bubbles when touched with the tip of a wooden spoon or chopstick.

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Dredge each piece of chicken first through the egg and mustard mixture, coating both sides, then through the ground shrimp chips, turning to coat both sides.

Place the chicken in the pan and fry until the bottom is crisp and just beginning to brown at the edges, about 3 to 4 minutes. Flip and cook on the other side another 3 to 4 minutes, or until cooked through.

Transfer the cooked chicken to a paper towel-lined plate to drain briefly before serving.

Serves 4.

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