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fall porch suppers      
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Crispy Oven Fried Pecan Chicken with Jalapeno Hush Puppies
Chef Jamie Leeds of 15 Ria in the Washington Terrace Hotel — Washington, D.C.
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

    For Chicken
    When preparing this, remember that the chicken must marinate overnight.
  • 6 (8 ounce) boneless, skinless free range chicken breasts
  • 1 quart buttermilk
  • 1 teaspoon cayenne pepper
  • 1 Tablespoon chopped garlic
  • 2 bay leaves
  • Salt and pepper

  • For Pecan Crust
  • 2 cups pecans, finely chopped
  • 3 cups breadcrumbs
  • 2 cups flour
  • 12 eggs, beaten
  • 1/2 cup chopped parsley

  • For Jalapeno Hush Puppies
  • 1/4 cup jalapeno , finely diced
  • 2 cups corn, cut fresh off the cob
  • 1 scallion, finely chopped
  • 1/4 cup of Anson Mills corn meal (or any other high quality corn meal)
  • 1/2 Tablespoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup all purpose flour
  • 1 large egg
  • 1/2 cup milk
  • 1 quart canola oil for frying
Method:

Prepare the Marinated Chicken:
Combine all ingredients except chicken in a bowl. Mix well. Add the chicken and pour into a non-reactive container. Place in the refrigerator and marinate overnight.

Prepare the Pecan Crust:
In a shallow dish, combine pecans, and breadcrumbs. Also, put eggs and flour into separate shallow dishes. Set aside until needed.

Prepare the Jalapeno Hush Puppies:
In a saute pan over medium heat, cook jalapeno, corn and scallions until tender. Let cool. Combine all dry ingredients in one bowl and in a seperate bowl combine eggs and milk. Then add wet mix to dry mix and stir until incorporated. Fold in cooled vegetables. Season to taste with salt and pepper, the mixture should be highly seasoned.

Heat the canola oil in a heavy bottom pot to 350 degrees. Let the batter mixture rest for about 20 minutes. The consistency should be that of a thick pancake batter. When ready, drop the batter by teaspoons into the hot oil. Fry until the hush puppies are uniformly golden brown.

To serve:
Preheat the oven to 325 degrees. Remove the chicken from the marinade. Allow excess marinade to drain away. Coat the chicken first in flour, then dip into the eggs, and finally dredge in the nut mixture. Place the coated chicken onto a baking sheet and bake for about 30-40 minutes or until cooked through. Allow chicken to rest for a few minutes before slicing. Serve 4 slices of chicken and 3-4 hush puppies per person.

 

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