Fried Chicken and Fried Cheese Curds
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- Cooking: 10 mins
- Prep: 20 mins
- Fried Cheese Curds
- Oil for frying
- 2 chicken breasts sliced in strips
- 8 oz (240 g) Canadian cheese curds
- 4 cups of panko bread crumbs
- Beer Batter
- 1 cup (250 mL) beer (I used Back Hand of God stout)
- 1 egg, beaten
- 1 tsp of garlic powder
- ½ tsp of groud black pepper
- 2 Cups of white all-purpose flour (one for the batter) one for covering cheese and chicken before dipping in batter
Heat oil on medium-high heat in a deep fryer or saucepan
Dip each chicken strip and cheese curd in flour to cover them all around. After coating in flour, transfer each piece into the beer batter bat and then, roll in panko bread crumbs to cover each chicken and cheese morsal. Place well-coated chicken strips and cheese curds into hot oil individually and fry until golden. About 1 minutes for the curds, and about 3 minutes for chicken.
Drain on paper towels and serve with the dipping sauce selections and some raw crudity for the whole family to enjoy.
Tip: The oil used for frying must be very hot, 350- 375 °F (180-190 °C). Fry in small batches and keep warm in a 200 °F (100 °C) preheated oven.
About David Beaudoin
David Beaudoin is an oracle of all things cheese. He calls British Columbia home but has blazed a cheese trail across Canada, especially in Manitoba where his trademark Squeaky Cheese is made.