Buffalo Lollipops (one of my favorites)
For Fried Lollipops...
1.5 kilos (or about 30 pcs) chicken wings (if you can find the prepared lollipops, even better)
1 tsp salt
1 tsp crushed black pepper
1 tsp garlic powder
5 cups corn oil
For the Buffalo Sauce...
1 large bottle hot sauce (any brand of your choice)
1 small bottle tabasco sauce (again, I am not very brand conscious, but let me know if you have something that tastes great!)
2-3 or about a quarter of a cup soy sauce
2 tbsp worcestershire sauce
1/2 cup tomato ketchup
2 tbsp corn starch melted in cold water
For Garnish and Dipping Sauce...
15 celery sticks soaked in iced water for 10 minutes
blue cheese dressing or ranch dressing
Prepare the wings in lollipop style (if you don't know how to do this, you can ask your butcher to do it for you), this should give you about 60 nice pieces. Season with salt, pepper and garlic powder and fry until golden brown. Cool then set aside.
In a saucepan, combine hotsauce, tabasco soy sauce, worcestershire sauce and tomato ketchup and bring to an easy boil. The fumes are very nasty and may cause your eyes to water, so make sure your kitchen is well ventilated. Add the corn starch mixture and simmer. Once the sauce is reduced, remove from heat and let cool for about 5 minutes.
Put the fried lollipops in an airtight plastic bag and add the sauce. Make sure that you leave enough space for shaking. Seal the bag and shake violently to make sure that the chicken is evenly coated.
Arrange in a nice plate and serve with the celery sticks and dipping sauce. This serves a small party of around 8 - 10 people.
Lemon Fried Chicken
4 large chicken thighs (breasts are ok, but Ross likes red meat)
7 whole lemons squeezed, or about 2 cups of lemon juice (zests reserved for marinade)
3 pcs whole bay leaves
dash of dried oregano
pinch of salt
Fried chicken breading (optional)
250 ml corn oil
lemon wedges and fresh parsley for garnish
In a non-reactive bowl, marinate the chicken in lemon juice, bay leaves, oregano, salt and crushed peppercorns for about 5 hours. The idea is to let the lemon flavors blend with the meat of the chicken (or get married as Ross would put it).
In a very hot pan, heat the corn oil until it is close to boiling. This gets you a very nice browning of the chicken without overcooking the meat. Overcooking the chicken will result in a very "dry" fried chicken.
You may choose to bread the chicken for a nice crust, but being the traditionalist, I prefer not breading it and frying it directly. Fry the chicken for about 3 - 4 minutes or until no more blood comes out if you prick the meat.
Serve in a nice serving plate with lemon wedges and parsley. This normally would serve 4 people, but this recipe is just enough for my Rosee.
* This is best served with herb fried rice.