Kitchen Adventures: Frying Take Two

When you have several liters of infused oil sitting around, you don’t waste it.  Eats Meats West believes in the power of boneless, skinless chicken thighs.  They’re juicy, hard to overcook, small, cheap, and of course flavorful.  A batter was made with equal parts beer and flour, which was

flavored with

some cumin, coriander, garlic, onion, salt, and pepper.  Beer batter is such a good standby for dinner, because it doesn’t require multiple

steps (flour –> egg –> more flour/other starch).  Sadly, J found these fried bits a little on the gamey side with a chewy texture, and even I won’t

disagree with that assessment.  I know the oil was the correct temperature, as a digital probe constantly monitored it.  And I don’t think they were over or undercooked, I just think there is a certain volumetric limit to

frying chicken.  Meaning, once the batter and surface are done you can’t keep going to fully cook the interior of the meat to the same level of doneness.  The result is certainly not pink nor undercooked; it’s just not that pleasant.  With that being said this still isn’t a “mis-adventure” because the flavor was spot-on.  I mean, it was fucking fantastic.  As such, Eats Meats West would repeat this dish in the form of popcorn-sized bits and/or breasts until it’s perfected.