CHILI-GLAZED FRIED-CHICKEN LETTUCE CUPS
Bun-free fried chicken takes on an Asian flavor when it's brushed with a spicy chili sauce and served in lettuce cups with crisp sliced carrots and cucumbers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h20m
Number Of Ingredients 12
Steps:
- Fried Chicken: Fill a large, heavy pot halfway with oil; heat over medium until it registers 375 degrees on a thermometer. (Bringing the heat up slowly helps maintain a steady cooking temperature.) Meanwhile, pound chicken thighs to an even thickness. Let stand, covered, 30 minutes, while setting up a dredging station: Place 1 cup flour in a shallow dish, stir together buttermilk and Old Bay in a bowl, and stir together remaining 1 1/2 cups flour and baking powder in another shallow dish. Season all three with salt and pepper.
- Stir 1/3 cup buttermilk mixture into baking-powder mixture; it will create small flour clumps, which will give the chicken a delicious craggy surface once it's fried. Two pieces at a time, dredge chicken in plain flour, then dip in remaining buttermilk mixture, allowing excess to drip off. Place in clumpy flour mixture, pressing firmly to adhere and completely coat chicken. Transfer to a rimmed baking sheet fitted with a wire rack.
- Working in batches, fry chicken, flipping once, until golden brown and cooked through, about 4 minutes a batch, adjusting heat as needed to keep oil temperature between 360 and 380 degrees. Transfer to a clean wire rack to drain (and lock in that fresh-from-the-fryer crunch). Season with salt; let cool 10 minutes. To serve, lightly brush cut sides of rolls with softened butter; toast in a dry skillet over medium-high heat until golden, 2 to 3 minutes.
- Lettuce Cups: In a small saucepan over medium heat, simmer honey, sambal oelek, fresh lime juice, and reduced-sodium soy sauce until reduced to about 1/3 cup. Let cool; brush over fried chicken. Slice into strips and serve with cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, lime wedges, and remaining sauce for dipping.
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S D R S E S
[email protected]These were a bit too sweet for my taste, but I think I just used too much chili sauce. I'll try again with a smaller amount next time.
Natasha Caldon
[email protected]These were amazing! I will definitely be making them again.
Ahma Pro
[email protected]I'm not sure what I did wrong, but the chicken didn't come out crispy. The glaze was good though.
gaming Rana 96
[email protected]These were a fun and easy appetizer to make. My guests loved them!
OMER KAMRAN
[email protected]The chicken was a bit dry, but the glaze was delicious. I'll try using a different cooking method next time.
Treacy Charingeno
[email protected]These were easy to make and turned out great! I used chicken thighs instead of breasts and they were still very juicy.
mdapsshouvo
[email protected]I'm not a big fan of lettuce cups, but these were surprisingly good. The chicken was crispy and the glaze was flavorful.
Angelo Velvas
[email protected]These were a bit too spicy for my taste, but my husband loved them. I'll try making them again with a milder chili sauce next time.
Sharam Mashi
[email protected]Delicious and easy to make! I used a store-bought chili sauce and it turned out great.
Angelina Nash
[email protected]I made these last night and they were so good! The chicken was perfectly crispy and the glaze was flavorful and slightly spicy. I will definitely be making these again.
MariaT Naufahu
[email protected]These chili glazed fried chicken lettuce cups were a hit at my party! The chicken was crispy and flavorful, and the lettuce cups were the perfect vessel to hold all the delicious ingredients.