Welcome to Cooking with Kaz, a periodic update on what in God's good name Kaz is doing in the kitchen. Some of the posts and recipes here will be great, some will be terrible, some will be plagiarized wholesale from other websites for the sake of garnering clicks on this one. But today's recipe, which came about as a sort of spare-parts creation last night, can only be described in one word: opulent. Eat your racist heart out, Paula Deen.
Kaz's Bacon-Fried Chicken Bites
Ingredients:
Boneless skinless chicken breast! (use whichever kind of chicken you like; I’ve found that when it comes to wings, breast is best)
Buttermilk
Kosher salt
Black pepper
Flour
McCormick’s Montreal Chicken seasoning (or your seasoning(s) of choice – salt, pepper and paprika also work)
Eggs
Bacon
Hot sauce (your preference here. I use Sriracha if I’m feeling frisky, and I’m also partial to Dexter Holland’s Gringo Bandito sauce. But you can’t go wrong with straight-up Frank’s Red Hot, either)
Butter (I prefer unsalted)
White vinegar
Worcestershire sauce
Cayenne pepper
Garlic powder
Regular salt
Tools you’ll use:
Freezer bag, Tupperware container, pot, or whatever can hold a quart of buttermilk plus some chicken
A colander
One small bowl for grease
Two bowls or shallow dishes for breading
A frying pan for…well…frying
A drying rack and a cookie sheet/oven pan to place underneath it
Two forks
A fine sieve
Tongs or something else to grab/flip delicious hunks of chicken
A pot or saucepan for the buffalo sauce
Take your chicken and chop it into pieces. If you want to make them bite-sized, make the “OK” symbol with your hand for reference; the chicken pieces should be no wider than that.
Pour a quart of buttermilk into a bag, Tupperware container, etc. Add a few tablespoons of kosher salt, and about a quarter-as-much of pepper. Add your chicken and leave overnight, or for as long as you can if you’re in a time crunch.
The next day (or whenever)…
If you’re not a crazy person like me who just has bacon grease stored for such an occasion, you’ll need to produce some. Take a few slices of bacon and fry them on each side until well done. (Six slices of bacon usually renders enough grease in the average pan to cook one pan full of chicken) Remove the bacon from the pan and…I mean, eat it, I guess.
Once the grease has cooled slightly but before it’s begun to solidify, pour it off the pan into a bowl through a fine sieve. If you feel you need more grease, cook some more bacon, man. Put the grease in a new pan, or return it to the pan you were just using if you prefer, and put it over medium-low heat
Mix together a cup or two of flour and a few tablespoons of Montreal chicken/whatever seasoning in a bowl or shallow dish. Take a few eggs and scramble them in a bowl. Add about a quarter-cup of milk to the eggs – if you still have some buttermilk left, use that; if not, regular milk will do (the closer to whole milk, the better).
Drain the chicken-brine mix in a colander. Take the drained chicken pieces and roll them around in the flour/seasoning mixture. Once they’re all completely coated, put them in the egg/milk mixture. Once the pieces are coated in egg, take each one out and allow the excess to drip off of them before putting them back in the flour mixture. (This part is a pain in the ass. It’s well worth it, though, to avoid gloppy pieces of chicken. You can also use a slotted spoon to grab a few at a time, but I would still take the pieces out of that and allow the excess egg to drip off from there)
Roll the chicken pieces in the flour mixture a second time. When completely coated, turn the pan of bacon grease up to medium. Give it about a minute to heat up, continuing to roll the chicken around until then. Once the grease is hot enough, put your chicken pieces in the pan to fry. Fry on each side for about five minutes, or until the chicken is evenly golden on both sides. Once cooked, place the drying rack on top of a cookie sheet and place the chicken on top of the drying rack.
***Now, if you’re not interested in buffalo wings, you’re done at this point. Let the chicken dry for a minute, and then serve with ranch, barbecue sauce, honey mustard or whatever you like. Good work, champ – these taste great without the spicy stuff. However, if you are interested in saucing up, I’d recommend putting the chicken and drying rack/cookie sheet in the oven at about 200 degrees F to keep warm. Then…
Combine a cup of hot sauce, a stick of butter, four tablespoons of vinegar, and varying teaspoon-ish amounts of Worcestershire sauce, garlic powder and cayenne pepper into a pot or saucepan. Add a shake or two of salt and put it on medium heat. Stir occasionally and lower to low heat once the butter has fully melted into the mix. Take your chicken out of the oven and dump them in the pot/pan of sauce, rolling them around until coated. Remove the chicken from the sauce and place back on the drying rack/sheet to allow the excess sauce to drain off. Serve with ranch, bleu cheese, celery and carrots, and feast, my friend.