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Saturday, December 1, 2012

Chicken-Fried Sweetbread NuggetsServes 4 to 6
  • 1 lb sweetbreads, lightly rinsed and cut into 1-inch chunks OR 1 lb chicken tenders
  • cut into 1-inch chunks
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1 1/2 cup all purpose flour
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 eggs, lightly beaten
  • salt and pepper to taste
  • grilled banana ketchup
  • honey-mustard dipping sauce:
  • 1/3 cup mayonnaise
  • 1/4 cup honey
  • 3 tablespoons whole grain mustard
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • vegetable oil for frying

1. Place sweetbreads, milk (replace milk with buttermilk if using chicken tenders) and salt into a bowl and stir together. Cover and place in the refrigerator overnight. (soaking the sweetbreads overnight will draw out any impurities)
2. For honey-mustard: Place all ingredients into a bowl and stir together. Season with salt and pepper, cover and refrigerate for at least 6 hours to allow the flavors to merry.
3. Preheat oil to 350°F.
4. Strain sweetbreads and gently rinse under cold water. Pat dry and set aside.
5. Place flour, paprika, garlic powder, and onion powder in a shallow dish and mix together.
6. Dip pieces of sweetbread in the beaten eggs followed by the flour mixture and toss to coat, shaking off any excess.
7. Deep fry sweetbreads for 3 to 5 minutes or until golden brown. Drain on paper towels quickly transfer onto a baking sheet lined with a cooling rack.
8. Season with salt and pepper and serve with honey-mustard dipping sauce.
source: http://spoonforkbacon.com
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