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Miniature fried chicken culantro potato salad

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Rating: 4.5; Vote: 2

Miniature fried chicken culantro potato salad RECIPE, FEEDS 1-2 PEOPLE 1 1-2 lb (. 45-. 9kg) bird (squab, Cornish hen, etc) flour starch (corn strach, potato stach, etc) baking powder egg salt pepper garlic powder onion powder For the potato salad: 1 lb. 45kg) waxy potatoes 2 green onions 1 garlic clove 1 lemon a few culantro leaves (a small bunch of cilantro or other herb would be fine instead) olive oil mustard honey Cut the bird up into 8-10 bone-in pieces, rinse off any bone shards and dry thoroughly. Season with enough salt, pepper, garlic and onion powder to flavor both the chicken and the breading and dry the pieces skin-side up in the fridge for at least an hour and up to a day. Boil the potatoes whole until you can just barely piece them to the core with a sharp knife. While you're waiting, thinly slice the green onions and mince the garlic. Juice the lemon (you'll probably only need half of it) and mix with olive oil (I use equal parts acid and oil, but I think most people use at least twice that much oil, a spoonful of mustard and a squeeze of honey. Drain the potatoes, let them cool a minute, then cut them up into 1cm chunks. In a bowl, stir together the potatoes, onions, garlic, torn culantro leaves (or other fresh herb) salt, pepper and some of the dressing. Taste and add more dressing and/or seasoning if needed. Chill at least an hour, but a day or two is better. Mix together a big spoonful each of flour and starch with a big pinch of baking powder. Beat an egg very smooth (a little pinch of salt can help thin it out. Toss the bird pieces just enough of your flour mixture to dust every surface, then toss them in just enough egg to wet every surface, then toss them in more of the flour mixture enough to get a dry, powdery coating everywhere. In a small pan (I use an 8-incher, heat enough oil to come halfway up the bird pieces. Test the heat by dipping in one of your large pieces if it fizzes aggressively, put in all the pieces, largest to smallest (so the smaller pieces get a little less time and don't overcook. Once all the pieces are in, the oil temperature should be effectively reduced to a gentle fizz if it's not, lower your heat. Gently fry the pieces until they're just barely golden and set on the bottom, then flip them. Once the other side is just barely golden, you can start flipping them continuously up the temperature a bit if you want them darker. Cook until the juices from white meat pieces run clear (about 160 F/71 C) and the juices from dark meat pieces run brownish red (175 F/79 C. Remove them to a draining rack to cool.
Date: 2021-07-15

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Comments and reviews: 10

James
I'm having the worst trouble with my cilantro plants bolting rapidly during the summer. I guess i need to be putting it in a shadier area rather than full-sun.
Any other suggestions? I have been trying to rip off bolting stems but it seems to want to flower more than I want to keep it from flowering.
Is culantro more heat-tolerant than cilantro? If so I might try that instead. I never use coriander, but love the taste of cilantro leaves. I'm in Middle Tennessee (Zone 7.
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Juan
Hi Adam, Culantro is great in chicken soups and meats. Usually in a soup, the leaves are added whole. Maybe 2-3 per soup. It tastes best with a chicken soup known as Sancocho. It may be added to lentils in the same way as with soup. For meat, it is usually used chopped. And as you did, it may also be added for dressings, but for a better taste, finely chopped.
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Carlanga
As a Panamanian (we use culantro for classic dishes) I can tell you culantro/recao tastes nothing like cilantro. For a person that can t distinguish flavors at first glance it could be similar since they are cousins, but it s taste profile it s different. More robust and stronger without the citrusy flavor of cilantro.
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Aayush
Culantro is used in Northeast India as a garnish, we call it Maan Dhaniya (Dhaniya meaning cilantro/coriander, it has slightly different smell than that of regular cilantro, and it is also a bit stronger. We use it in finishing dals, curries, my dad likes it better than the regular one.
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Gordon
I normally eat culantro as a topping for Pho, the hot broth is used to cook the culantro so that it s hard and pokey edges get wilted down. I m surprised the ones you showed was limp and soft, you were lucky in a way, wouldn t want the culantro to cut up your mouth as you eat it
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SuperSurvivalman
As absolutely awesome these meat recipe videos are. This is a gentle reminder that us meat eaters also thoroughly enjoy your vegetarian recipes as well. Veggie recipes require more creativity in my opinion, so I like getting ideas from your videos.
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Johnathan
Your potato salad woes might be fixed by adding some vinegar to your boiling water. Per the great Kenji in The Food Lab, pectin breaks down more slowly in acidic environments, so the vinegar helps the potato keep its shape even when moderately overcooked.
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SerpentLight213
lol I can only imagine that if and when Adam finally meets a real bear he'll go into Gandalf mode! Well, probably after standing there still for a second and then trying to talk the bear down from eating or mauling him alive then Gandalf mode!
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Mike
came to comment that he misspelled cilantro in the title
then started writing that he started calling pigeon chicken in the middle of the video
left defeated and hungry.
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ieshi
I respect Magic Spoon's balls sponsoring this video. I think it would be cool if we could (safely) eat more pigeon, but I wouldn't bet on everyone being on board with it
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