Chef Time!

Chef Time!

Friday, July 13, 2012

Chocolate Fried Chicken

I thought that a little history lesson should be given on Fried Chicken, and how it evolved to this particular fried chicken.Paper Fried Chicken, as they call it in Chinese, was known to the ancient Chinese. It is however, the Scots and the African-Americans who are usually credited with having invented fried chicken. There was a tradition in Scotland to fry chicken, unlike their counterparts in England who boiled chicken. Later, when the Scottish immigrants reached the United States, it became a culinary habit there, especially in the South.
In the 18th and 19th century, with the advancements in science, larger and faster growing hogs were domesticated. They were relatively cheaper to keep. Fried chicken lasts longer; therefore, fried chicken became popular among the southern people in the United States.
Only young spring chickens were suitable for frying before the chicken production got industrialized and the broiler breeds were introduced. Older birds in the early days required longer cooking at lower temperatures – making fried chicken a luxury, which only the wealthy could afford. Fried chicken is not ‘country fried’ or ‘chicken fired’. These three terms refer to three different kinds of chicken.
Chocolate Fried Chicken

As I searched for the “perfect” fried chicken recipe, I notice that there were common ingredients in all of them. As I read them all, I thought that something original was to be done. I pondered for several days, until I had this brainstorm. If I can cook chocolate with pork and beef as a spice, why not do the same with the chicken.
Now don’t get me wrong, I have prepared chicken with chocolate and or cocoa in a form of a sauce. But never as in a technique as this. I was worried as to the outcome, but all that disappeared as everyone kept grabbing more.
2 lb. boneless skinless chicken (breast halves cut into bite size pieces)
2 c. purpose flour (coating)
2 tbsp. cocoa powder
1 beaten eggs
2 c. bread crumbs (seasoned dry)
3 tbsp. olive oil
Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
In a large skillet heat oil over medium high heat. Shallow fry coated chicken pieces in oil until cooked through and juices runs clear (approximately 5 minutes). Enjoy!
If you like this recipe, I sincerely recommend obtaining my cookbook “Chocolate Isn’t Just For Desserts Anymore” at This can be downloaded as an eBook for your PC or Kindle reader.

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