Panfried Almond-And Sesame-Dusted Chicken
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
75
Sweetness
47
Sourness
44
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Raspberry1 tsp
Dry Mustard1 cup
Tamari1 tbsp
Kosher Salt2 tsps
Ground Black Pepper1 cup
Sesame Seed1 tbsp
Coarse Salt3 tsp
Cayenne4 large
Egg1 cup
Vegetable OilDirections:
1
Make marinade: Purée all marinade ingredients in a blender
2
Transfer marinade to a large bowl and toss with chicken to coat
3
Marinate chicken, covered and chilled, turning once, 8 to 12 hours
4
Purée all marinade ingredients in a blender
5
Transfer marinade to a large bowl and toss with chicken to coat
6
Marinate chicken, covered and chilled, turning once, 8 to 12 hours
7
Make coating: Pulse pumpkin seeds and almonds separately in a food processor until pumpkin seeds are coarsely ground and almonds are finely ground (do not overprocess) and transfer to a large shallow bowl
8
Whisk in bread crumbs, flour, sesame seeds, 1 tablespoon salt, and cayenne
9
In another shallow bowl whisk together eggs and remaining teaspoon salt
10
Pulse pumpkin seeds and almonds separately in a food processor until pumpkin seeds are coarsely ground and almonds are finely ground (do not overprocess) and transfer to a large shallow bowl
11
Whisk in bread crumbs, flour, sesame seeds, 1 tablespoon salt, and cayenne
12
In another shallow bowl whisk together eggs and remaining teaspoon salt
13
Cook chicken: Preheat oven to 350°F
14
Remove chicken from marinade and pat dry with paper towels
15
Dip 1 piece chicken in egg, letting excess drip off, then dredge in crumb coating, knocking off excess
16
Transfer to a platter and repeat with remaining chicken
17
Heat oil in a deep large skillet (preferably well-seasoned cast iron) over moderate heat until hot but not smoking, then carefully add butter pieces
18
When butter is melted, cook chicken in batches (adjust heat if necessary to prevent coating from getting too brown), turning, until golden brown, about 10 minutes total
19
Transfer chicken as browned to a rack set in a shallow baking pan
20
When all chicken is browned, bake in middle of oven until cooked through, about 30 minutes
21
Preheat oven to 350°F
22
Remove chicken from marinade and pat dry with paper towels
23
Dip 1 piece chicken in egg, letting excess drip off, then dredge in crumb coating, knocking off excess
24
Transfer to a platter and repeat with remaining chicken
25
Heat oil in a deep large skillet (preferably well-seasoned cast iron) over moderate heat until hot but not smoking, then carefully add butter pieces
26
When butter is melted, cook chicken in batches (adjust heat if necessary to prevent coating from getting too brown), turning, until golden brown, about 10 minutes total
27
Transfer chicken as browned to a rack set in a shallow baking pan
28
When all chicken is browned, bake in middle of oven until cooked through, about 30 minutes