Who in here doesn't love fried
chicken?
I guess everybody loves fried
chicken that was why most of the fast food restaurants do offer fried chicken
in their menu as this recipe is very easy to cook, less expensive and “crispily”
(yeah, I invented that word, haha) delicious.
Way back in history, it was said
that fried chicken was introduced by Scottish
immigrants to the United States where most other European immigrants to the
country ate only baked chicken (Fontaine, 2010). In the Philippines, Max’s™
was the first restaurant to serve fried chicken in the country way back in its
inception in the year 1945, after World War II. It is owned by Mr. Maximo
Gimenez, a Stanford-educated teacher who started the business by just opening
up a café to cater his American soldier friends. Over the years, Max’s
restaurant popularity grew because of its tender-juicy and crispy chicken and
currently has over 27 branches in the Philippines (Wikipedia).
Enough of the history class, let’s
have a break from the ordinary chicken and try this recipe that I have in stall
for you. Well, I could still remember reading this recipe from a book way back
in my college years but sad to say I really forgot the title of the recipe book
(I’m so sorry), but this doesn't stop me from sharing you this incredible
recipe that I always cook whenever I crave not just for a crispy fried chicken
but also for the special add-on, the creamy white sauce. I just made a slight
twist from the original recipe since I added chili powder, used refrigerated margarine
in herb and garlic instead of plain butter and chopped spring onions.
Try this recipe and don't hesitate to leave some comments below.
Till next time!
Fried Chicken Wings in Creamy White Sauce
Author: Sedd Dacillo
Ingredients:
Chicken Wings
8 pcs. chicken wings
1 egg
1 tbsp ground black pepper
1 tsp chili powder
2 tsp salt
all purpose flour for breading
cooking oil for frying
White Sauce
3 cloves garlic, minced
1 med onion, minced
½ stick (50g) butter or
refrigerated margarine (Herb & Garlic, Magnolia Daricreme™)
1 (250 ml) all-purpose cream
(Nestle™)
1 egg yolk
2 tbsp white pepper
1 cup water
2 tbsp onion springs, chopped
dash of salt to taste
chopped onion springs for garnish
Procedure:
1. Beat the egg, black pepper,
salt and chili powder until well blended.
2. Dip the wings one by one into the egg mixture
then dredge with flour.
3. Remove excess flour from the
chicken then deep fry in a heated frying pan over medium heat for about 10-15
minutes.
4. Wait until chicken turns into
golden brown, remove from pan and place in a plate lined with paper towels to
remove excess oil. Set aside.
For the sauce:
1. Melt butter in a sauce pan over
medium heat then sauté garlic and onions until translucent.
2. Add flour into the mixture and
toast for a minute.
3. Pour in water and allow it to
boil.
4. Add in all-purpose cream and
egg yolk while constantly stirring the mixture.
5. Season the mixture with salt
and white pepper and continue stirring until the sauce thickens.
6. When the sauce is ready, remove
from heat then add spring onions. This sauce is best served when hot.
Note: Depending on your preference
you can actually add in the chicken wings into the sauce or just pour the sauce
over the chicken like what I did.
Enjoy!
References:
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