Miniature Fried Chicken with Culantro Potato Salad
Ingredients: squab, salt, pepper, garlic powder, onion powder · 35 min cook time · 680kcal · $16.50
Ingredients
1bird squab, 1pinch salt, 1pinch pepper, 1pinch garlic powder, 1pinch onion powder, 1lb red potatoes, 2stalks green onions, 1clove garlic, 0.5piece lemon, 2tbsp olive oil, 1tbsp whole grain mustard, 1tsp honey, 2leaves culantro, 2tbsp all-purpose flour, 2tbsp potato starch, 0.5tsp baking powder, 1piece egg, 1cup peanut oil
Instructions
1. Use kitchen scissors to cut out the spine of the squab, then split the bird along the breast to separate into halves and detach the leg quarters, wings, and breasts.
2. Rinse the pieces, pat dry with paper towels, and dry-brine with salt, pepper, garlic powder, and onion powder. Place skin-side up in the fridge uncovered for at least an hour or overnight.
3. Boil red potatoes whole until tender when pierced with a knife. Let cool slightly, then dice them up.
4. Chop green onions, finely mince a garlic clove, and squeeze half a lemon into a measuring cup. Whisk in olive oil, whole grain mustard, honey, salt, and pepper to make the vinaigrette.
5. In a large bowl, combine diced potatoes, green onions, minced garlic, dressing, and torn culantro leaves. Toss gently and let chill in the fridge.
6. In a small bowl, mix equal parts all-purpose flour and potato starch with a little baking powder. In a separate cup, beat an egg thoroughly.
7. Dusted the dry-brined bird pieces in the flour mixture, coat with beaten egg, and dredge again in flour for a powdery coating.
8. Heat peanut oil in an 8-inch skillet to around 300F (150C). Gently fry the chicken pieces, starting with larger pieces, turning occasionally until golden brown and cooked through (minimum internal temperature of 175F).
9. Drain the fried chicken on a wire rack and rest. Serve alongside the culantro potato salad.
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