THE GOLDEN BOWL RECIPES

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GOLDEN SYRUP RECIPES - BBC GOOD FOOD



Golden syrup recipes - BBC Good Food image

Use golden syrup in a range of irresistibly sweet and sticky bakes. This sugar syrup works well in flapjacks, cookies, treacle sponges and sticky sauces.

Provided by Good Food team

Number Of Ingredients 1

GOLDEN FRIED CHICKEN CUTLETS - JUST A PINCH RECIPES



Golden Fried Chicken Cutlets - Just A Pinch Recipes image

These chicken cutlets aren't just plain good, they're just plain delicious! Basically, they're chicken fried chicken. The seasonings add a big punch of flavor. Soaking chicken breasts in brine before frying not only helps keep them moist it adds a bit of savory flavor to the meat. Once fried, the crust is light and sticks to the chicken perfectly. Serve with mashed potatoes and cream gravy for a super comforting meal.

Provided by Elaine Bovender @Elaine55

Categories     Chicken

Prep Time 15 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 8

3 to 4 - boneless, skinless chicken breasts
2 to 3 cup(s) water
1 to 2 tablespoon(s) salt
3/4 cup(s) all-purpose flour
1/2 cup(s) buttermilk
- Chef Paul Prudhomme's Poultry Magic seasoning
- pepper, to taste
- canola oil, for frying

Steps:

  • In a medium bowl, mix water and salt until salt is dissolved. Add chicken breasts. Cover and refrigerate for at least 2 hours.
  • After the chicken is thoroughly chilled, using a meat mallet, pound each breast to about 1/4" thick. If pieces are too large after pounding, you may cut them in half.
  • Sprinkle with Paul Prudhomme's Poultry Magic Seasoning. Gently rub in and set aside.
  • In separate bowls, add flour to the first bowl and add buttermilk to the second bowl.
  • Using a heavy skillet (I use a cast-iron chicken fryer), heat oil.
  • Dredge chicken pieces in flour.
  • Dip in buttermilk.
  • Coat with remaining flour. You may need to use a little more flour.
  • Once the oil is hot, add chicken pieces and sprinkle them with pepper. Cook 5 to 6 minutes or until golden and carefully turn. Sprinkle with additional pepper, if desired. Cook on the other side until golden brown and juices run clear.
  • Drain on paper towels and serve hot.
  • IMPORTANT TIP: You may have to cook the pieces in stages so as not to overcrowd your pan. I usually only cook two pieces per pan load. I usually purchase Chef Paul Prudhomme's Poultry Magic Seasoning Blend at the Food Lion stores. I've also found it at Harris Teeter and sometimes at Piggly Wiggly. Our Walmart sStore doesn't carry this at all.

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