We live in Los Angeles where good bagels are a rarity but are lucky enough to live near the best bagel place in town, Brooklyn Bagels on Beverly. If you go in on a weekday and ask nicely, the woman at the front will give you the contents of the bottom of the everything bagel bin which I used to put on my husband's bagel and cc. And then when I couldn't find enough panko this recipe was born. The horseradish and ricotta make it a great, crunchy, spicy chicken. —bethshax
What You'll Need
Everything Bagel Topping
whole wheat flour
package whole chicken cut in pieces
Smart Balance Omega 3 Frying Oil
prepared horseradish OR 2 tablespoons fresh grated horseradish (depending on how much bite you want)
preheat oven to 350 and line a pan with aluminum foil. spray with nonstick oil. despite being fried, the chicken will stick if you skip this step
In a bowl large enough to hold the chicken as well combine the ricotta, eggs and horseradish and mix until its well combined. I sometimes add salt and pepper or more/less horseradish depending on how much bite I want. Add the flavors (horseradish, salt/pepper) to the wet, not the dry, to get a really deep flavor.
Rinse the chicken and dry really well and then put into the wet mix. Make sure to cover the chicken with the wet mixture.
Combine the panko and the everything bagel toppings in one shallow bowl or dish. Put the flour in the other one.
In a deep frying pan heat at least 3 inches of the oil until when you put water into it the water sizzles.
Use the Wet Hand/Dry Hand method. One hand takes the chicken from the wet mixture and the other puts it in the flour first, shake off the excess, and then the panko/everything bagel combo.
Fry each piece for 3-5 minutes each side, enough so the skin is crispy and brown. You aren't cooking it at this step so color and texture are your goals.
Put each piece on the pan as it completes, cooking in batches. When the chicken is done frying put it in the oven until juices run clear when pierced. Then let it rest to finish. It goes really well with collard greens cooked in vinegar and red hot sauce.