Fun Food Friday: Chicken Fingers Recipe
If you missed last week's show, you can still watch it on our Facebook page here: Shibaguyz on Facebook and leave comments and ask questions there… we answer them all! And don't miss out on another LIVE episode! We're LIVE From the Kitchen every Monday and Friday at 6:30pm PT (2:30am GMT) on our page here: Shibaguyz on Facebook
What Ya Need
What Ya Do
In a shallow bowl, whisk egg, buttermilk and 1/2 of your spices. Add your sliced chicken to this mixture and allow to marinate for at least 4 hours, preferably overnight.
Preheat over to 275 degrees In a separate shallow bowl, combine the flour, cornstarch, and remaining garlic powder, salt and paprika.
Spoon in 3-4 Tablespoons of the buttermilk marinade into the flour mixture and stir a bit. This was a BIG deal during the live broadcast with folks LOVING this tip. The idea is to make some thick spots to stick to the chicken. This will make crunchy bits when frying...mmmmm… crunchy bits… *slurp* Sorry… where were we? Oh… moving on…
Take single pieces of chicken from the marinade and coat with flour mixture. DO NOT dry or wipe off the marinade.
In a skillet, deep fat fryer, or heavy bottomed stock pot, heat at least 4" of oil to 375°.
Gently drop one small piece of chicken in the oil to test the heat. The oil should boil immediately with a nice "foamy" boil. Watch the video and you'll know right away what we mean. Adjust the temp as needed.
Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink.
Remove from oil and allow to drain on a rack placed on top of a baking sheet in your preheated oven. This part is vital to maintaining a crunchy coating. If you lay them on a paper towel laying on a plate, they will just sit there on the plate and get soggy underneath. Putting them on a rack with a pan under it allows the fingers to drain off any oil remaining on the outside and the warmth from the oven keeps them warm and crispy.
Serve with a favorite dipping sauce and crispy potatoes, corndogs, or other foods you only eat on special occasions! Please note here that, although we work for ourselves and weekends aren't really a "thing" for us, we do consider Friday night a bit of a special occasion.
Yield: 6 servings. (Or two with snacks for later that night… just sayin'…)
There you go! Give these a try and let us know how it worked out for you. You can leave a comment here and in the comments section of the video on our Facebook page. And be sure to tune in every Monday and Friday at 6:30pm PT (2:30am GMT) on our page here: Shibaguyz on Facebook
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and where you can find our new LIVE series of tutorials and recipes!
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Fun Food Friday: Pizza Dough!
If you tuned in with us for last week's Fun Food Friday edition of LIVE From the Kitchen with the Shibaguyz, you saw flying dough, our super-special tip about bread proofing boxes, and, of course, Jason's infamous apron. From that episode, we're giving you all our recipe for pizza dough! This could not be easier to make and you'll be SO happy you did. Just do yourself a favor and try it once… then try to go back to store bought, delivery, and frozen pizza. ACK!
You can do this… and, if you need a couple of tips, you can go to our Facebook page and watch a recording of the live show there. Just go here to see it: Shibaguyz on Facebook
And don't miss out on another LIVE episode! We're LIVE From the Kitchen every Monday and Friday at 6:30pm PT (2:30am GMT). We're live at that time but you can see all of them on our page here: Shibaguyz on Facebook
WHAT YA NEED
You Asked For It, You Got It... Jason’s Mac & Cheese Recipe
Recently, we started doing a twice-weekly live show on our Facebook page called LIVE From the Kitchen. Starting at about 6:30pm PT (2:30am GMT) on Mondays and Fridays, we cook dinner and chat with you all about what we’re making, share cooking tips, and answer your questions about everything from cooking to how to care for cast iron. We even let the Shibakidz in not the fun (when they care to make themselves available) so y’all get a dose of furry faced (theirs… not ours) lovin’ from Apollo, Atlas, and Dallas. And, yes, Jason will wear THAT apron. If you’ve seen the show, you know the one we mean…
If you didn’t catch the show last Friday, you missed Jason’s Mac & Cheese. Seriously y’all… it’s the real deal. Yes, we’ll be posting recipes right here on our website and we’ll start things off with the legend that is Jason’s Mac & Cheese recipe!
We hope you’ll join us for the weeknight edition of LIVE From the Kitchen on Monday or for Fun Food Friday on… ummm… Friday. Oh… have a question about one of our recipes or a show? Leave a comment here or on our Facebook page here: Shibaguyz on Facebook
WHAT YA NEED:
3-4 strips of bacon cut into ½ pieces (plus 1-2 extra strips if you’re a nibbler… like us)
tablespoons unsalted butter
3 (ish) tablespoons all-purpose flour
2 1/2 cups whole milk or Half and Half
7 ounces Beechers Flagship cheese, grated (about 1 3/4 cups) or other tasty cheddar
4 ounces Aged Gouda cheese, grated (1/2 cup)
4 ounces other creamy cheese cheese, grated (1/2 cup) (Think Fontina, comte, double cream...)
½ teaspoon coarse salt
¼ to ½ teaspoon paprika powder
½ teaspoon mustard powder
1/8 teaspoon garlic powder
1 lb penne, rotini, elbow or fancy pants pasta.
1 ounce (1/4 cup) Beechers Flagship or cheddar cheese, grated
1 ounce (1/4 cup) other cheese, grated
WHAT YA DO: