BeccaMelt: Hot Chicken Skewers with Broccoli

This recipe I am trying for the first time tonight comes from Cuisine at home Issue No. 81 June 2010, page 17

I also believe that this recipe would come out even better if it were grilled after being fried I will be trying that eventually!

What You Need:

3 Boneless, skinless chicken breasts, rinsed, patted dry

Salt

Pepper

1/2 Cup All Purpose Flour

2 Cups peanut, canola, or vegetable oil

1/2 Cup Buttermilk

1/2 Cup Panko Bread Crumbs

1 Tablespoon Honey

1/4 Cup Unsalted Butter melted

1/4 Cup Tabasco Sauce or your choice

1 tsp. garlic powder

1 tsp. paprika

1 tsp. chili powder

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. onion powder

tsp. garlic powder

1 tsp. black pepper

1/2 tsp. kosher salt

1/2 tsp. cayenne pepper

Bunch of broccoli

Butter for the broccoli pan

Hot Seasoning

This mixture can be made ahead and stored in an airtight container.

Makes 3 Tablespoons; prep time 5 minuets

Combine: Paprika, chili powder, oregano, basil, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a clean coffee grinder or small food processor and process until herbs are pulverized.

1 tsp. paprika

1 tsp. chili powder

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. onion powder

tsp. garlic powder

1 tsp. black pepper

1/2 tsp. kosher salt

1/2 tsp. cayenne pepper

Hot Baste

For this recipe it calls for Tabasco for the baste, but feel free to use anything you like.

Makes 1/2 cup, total time 5 minuets

Combine: Butter, Tabasco, honey, and garlic powder in a small bowl until well-blended.

1 Teaspoon Garlic Powder

1 Tablespoon Honey

1/4 Cup Tabasco Sauce or your choice

1/4 Cup Unsalted Butter Melted

Hot Chicken Skewers

To make this easier, combine your flour, bread crumbs and Hot Seasoning together first in a large bowl

1 recipe Hot Baste

1 recipe Hot Seasoning

1/2 cup all-purpose flour

1/2 cup panko bread crumbs

1/2 cup buttermilk

2 Tbsp. Tabasco sauce

3 Boneless skinless chicken breasts, rinsed and patted dry

salt and pepper

2 cups peanut, canola or vegetable oil

Combine: buttermilk and Tabasco in a large bowl.

Cut each chicken breast into 4 lengthwise strips. Thread 12 8-inch skewers with one strip each.

Marinate chicken in buttermilk mixture for 20 minutes, then place on a rack set over a baking sheet; season with salt and pepper.

Combine flour, panko and Hot Seasoning in a shallow dish. Dredge chicken skewers in flour mixture shake off excess, and return to rack.

Heat oil in a large cast iron skillet over medium-high heat to 360 degrees. Add skewers, reduce heat to medium, and fry until chicken strips brown, 5 minuets. Turn skewers over and fry until brown, 5 minuets more.

Remove and drain skewers on paper towels. Fry remaining skewers in the same manner.

Brush or drizzle skewers with Hot Baste. Serve with remaining baste.

Broccoli!

Start the broccoli first since it takes a little to get nice and soft.

Wash and cut into bite sized pieces, or however you like your broccoli.

Add butter to the pan, and allow it to melt.

Put the broccoli in the pan and keep the heat to a low medium, I use a 2 1/2 - 4, depending how often I check on it.

Shake and stir the broccoli so they won't stick to the bottom and burn!

Using a garlic press, add the garlic just before you remove from the heat so the garlic isn't bitter.

You can also turn the broccoli down to a low or 1 setting once the broccoli is almost finished, and leave the garlic on top for a while and not have to worry about the bitter factor.

Dredged chicken, waiting to be fried