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ALMOND SESAME CHICKEN
8 garlic cloves, coarsely chopped
1/2 c raspberry or tarragon vinegar
1 c fresh lime juice
4 chipotle chiles in adobo
1 ts dry mustard
1/2 c tamari
1 tb kosher salt
2 ts ground black pepper
1 c packed light brown sugar
4 1/2 lb chicken, cut into 8 pieces
1 cup vegetable oil
1/2 stick unsalted butter, cut into pieces
Purée first 9 ingredients in a blender, transfer marinade to a bowl and toss with chicken to coat. Marinate covered and chilled, turning once,
for 8 to 12 hours.
Make coating and prepare chicken:
Pulse 1 c toasted pumpkin seeds in a food processor until coarsely ground
and transfer to a large shallow bowl. Pulse 1 c toasted almonds
until finely ground, and add to pumpkin seeds with 1 c fresh fine bread
crumbs, 1 c all purpose flour, 1/3 c toasted sesame seeds, 1 tbs coarse
salt, 1 tsp of cayenne. Mix together thoroughly.then transfer to
a (do not overprocess) and transfer to a large shallow bowl. Whisk in bread crumbs, flour, sesame seeds, 1 tablespoon salt, and cayenne.
In another shallow bowl whisk together 4 large eggs and 1 ts salt.
Remove chicken from marinade and pat dry with paper towels. Dip a piece
of chicken in egg, let excess drip off, then dredge in crumb coating
(gently shake off excess). Transfer to a platter and repeat with remaining chicken.
Preheat oven to 350°F. Heat 1 c oil in a deep large skillet over
medium heat until hot but not smoking, then add 3 tb butter cut
into pieces and allow to melt. Brown chicken in batches on both
sides (about 5 minutes per side) and transfer each to a rack set in a shallow baking pan. When all chicken is browned, bake in middle of oven until cooked through, about 30 minutes.
Serves 4 |
