Goldmember
Ambassador of Golden Yoo-Hoos
After many months of strenuous testing and retesting, Goldmember is proud to announce a major update:
No. 4: Goldmember's Golden Breasts ver 2.0
1 pound (480 g) boneless chicken breasts, sliced into thin strips
2 cups (280 g) bread flour (NOT the all-purpose crap)
1 cup (240 ml) milk
2 farm fresh eggs
½ cup (120 ml) beer
4 tbsp (15 ml) Vegeta seasoning (or substitute with your favorite)
4 cups (700 g) plain bread crumbs
1 tsp (5 ml) salt
6 cups (1 l) vegetable oil
Mix the milk, eggs, and beer briskly in a bowl. Mix the flour and seasoning in a separate bowl. Mix the bread crumbs and salt in a third dipping container.
Dip the chicken breast strips in the egg/beer/milk mixture, then carefully take out strips, one at a time, and roll each gently in the separate bowl of the mixture
of flour and seasoning, until well-covered. Dip back briefly into the egg/beer/milk mixture, then roll gently in the bowl of bread crumbs until completely covered.
Pour vegetable oil in skillet and heat to medium low, then fill with the frickin' chicken strips. Cook covered for 10-12 minutes until golden on medium to
medium-high heat, flipping the strips every two minutes until done. Place on paper towel and cover until serving.
Goldmember's Notes: You may have noticed the absence of butter and the addition of beer and a third dipping stage in this major update. The oil simply cooks more evenly and uniformly than the butter.
Beer helps the flour and seasoning mixture to stick to the breasts, and the third dipping stage of bread crumbs results and a beautiful, golden finished product. Goldmember suggests
using Lone Star Beer, but feel free to experiment with your favorite brew!
No. 4: Goldmember's Golden Breasts ver 2.0
1 pound (480 g) boneless chicken breasts, sliced into thin strips
2 cups (280 g) bread flour (NOT the all-purpose crap)
1 cup (240 ml) milk
2 farm fresh eggs
½ cup (120 ml) beer
4 tbsp (15 ml) Vegeta seasoning (or substitute with your favorite)
4 cups (700 g) plain bread crumbs
1 tsp (5 ml) salt
6 cups (1 l) vegetable oil
Mix the milk, eggs, and beer briskly in a bowl. Mix the flour and seasoning in a separate bowl. Mix the bread crumbs and salt in a third dipping container.
Dip the chicken breast strips in the egg/beer/milk mixture, then carefully take out strips, one at a time, and roll each gently in the separate bowl of the mixture
of flour and seasoning, until well-covered. Dip back briefly into the egg/beer/milk mixture, then roll gently in the bowl of bread crumbs until completely covered.
Pour vegetable oil in skillet and heat to medium low, then fill with the frickin' chicken strips. Cook covered for 10-12 minutes until golden on medium to
medium-high heat, flipping the strips every two minutes until done. Place on paper towel and cover until serving.
Goldmember's Notes: You may have noticed the absence of butter and the addition of beer and a third dipping stage in this major update. The oil simply cooks more evenly and uniformly than the butter.
Beer helps the flour and seasoning mixture to stick to the breasts, and the third dipping stage of bread crumbs results and a beautiful, golden finished product. Goldmember suggests
using Lone Star Beer, but feel free to experiment with your favorite brew!
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DO IT! If those duck eggs are fresher than farm fresh, then you be jammin', mon!
Breathing to the oven in less than an hour....