Peruvian seared chicken with sauteed string beans

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Peruvian seared chicken with sauteed string beans

Get:

1 lb chicken thigh, chopped
red wine vinegar
soy
bread crumbs
olive oil
string beans

Do:

sauce:

3tbsp vinegar
1tbsp soy
1tsp chili powder
minced pickled jalapeno?
1 tbsp lemon
0.5tbsp olive oil
0.25tsbp garlic powder
1tbsp minced pickled jalapeno
1tsp pickle jalapeno juice

brine the chicken, 1 tbsp salt per pint of water for 2 hours. rince and pat thoroughly dry
lightly brush the chicken with olive oil, but otherwise very dry
season chicken with pepper, chili, garlic, onion
TODO: bread crumbs?
preheat oven to 400F fan
sautee the green beans dry
finish with soy

Results:

Not very salty! Did too good a job of washing off the brine i guess!
Didn't brown enough? Broiler turned off for some reason, didn't go and go.
425F bake was meh.
Cooked really fast! When chopped into strips, cooked in like 10 mins. Maybe don't chop them next time? Will take longer to cook, and give the outside more time to brown.
The bread crumbs were meh. I wouldn't do that again.
Made a big mess. Make sure you have a catch can.
The sauce was really good! Next time maybe include that mandatorily. No breading, just brown and sauce.

References:

Dom's version: https://docs.google.com/document/d/15V1waRRVGsDVQulqRnKnmNImisoLAWaUqktQHaiNuZs/edit

Appendix: dom's version:

Chicken Tenders - Experimental - Americanized

Ingredients

Chicken:

2	lbs	Chicken tenderloins
1	cup	Buttermilk
1 ½	tsp	Salt
¼	tsp	Cayenne Pepper
¼	tsp	Garlic Powder
¼	tsp	Paprika

Breading:

1 ½	cups	All Purpose Flour
1 ½	tsp	Baking Powder
1	tsp	Salt
¾	tsp	Ground Black Pepper
¾	tsp	Garlic Powder
¾	tsp	Paprika
3	tbsp	Buttermilk
3-4	cups	Neutral Oil

Honey Mayo Mustard Sauce:

1	cup	Mayonnaise
⅓	cup	Dijon Mustard
¼	cup	Honey
1	tsp	Apple cider vinegar

Procedure

Marinate the chicken.

In a large resealable bag pour in Buttermilk, Salt, Cayenne Pepper, Garlic Powder and Paprika. Seal bag and mix. Open, add chicken, reseal, mix thoroughly. Place in a bowl and refrigerate for 4 - 24 hours (6 hours worked well for me).

Prepare the breading.

Combine flour, Baking Powder, Salt, Pepper, Garlic Powder and Paprika. Mix dry ingredients thoroughly. Add buttermilk and mix with a fork until the mixture is evenly clumpy.

Bread the chicken.

Prepare a baking tray with baking paper. Remove chicken from marinade a few at a time. Press chicken firmly into the breading (adheres clumps). Best method is to use one hand to pull out chicken and the other hand to bread chicken. Set these on a prepared baking tray.

Fry the chicken.

Set a wire rack inside a baking tray with a paper towel below the wire rack. Add oil to a high sided cast iron pot (around ¾ inch high). Heat oil until temperature reaches 350f consistently. (A little higher is okay, chicken will cool oil). Using tongs (Preferably not metal!) add a few chicken tenderloins to the oil being careful not to crowd the pot. Cook until golden brown on one side, flip, then another few minutes on the other side. Place these on the wire rack. Continue to fry in batches.

Make the sauce.

Add Mayonnaise, Dijon Mustard, Honey and Apple Cider VInegar to a large bowl. Mix.

Notes:

Use good ingredients for the sauce, few ingredients / more importance. Hellmanns good, next time attempt homemade mayo. (~Awaiting food processor.~ Good to test. TODO research good mayo recipe)

Figure out how much sauce is used, the recipe may be a bit much. Ratios are good.
Cayenne may be a good replacement for Chilli Powder. - Cayenne approved - Lower amount of Cayenne.
Try longer buttermilk, no complaints, just may have more lactic tang.
Try using peanut or soybean oil (KFC uses it.)

*EXPERIMENTAL* If soybean, add citrus juice (Lemon)

Try smoked vs unsmoked Paprika

Changelog

1.0.0 - Initial recipe.

1.0.1 - 2.5g Chilli powder -> 2.5g Cayenne pepper

1.0.1 - 2.5g Cayenne pepper -> 1.25g Cayenne pepper

1.0.2 - Move Ground Black Pepper to Breading