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Tex-Next Tastemakers: Señor Chicken

By Chef Mara Serña of Chisme

 

 

 

Experience the taste of Spain, with a San Antonio flavor in your own kitchen. This paella is meant to be enjoyed with family, friends and good wine.

YIELD: 8 Servings

Print this Recipe 

INGREDIENTS

  • 8 Chicken Breasts
  • 2 cups Eggs White
  • 2 cups Dill Pickle Juice
  • 2 cups All-Purpose Flour
  • 2 cups Corn Starch
  • 2 Tablespoons Smoked Paprika
  • 2 Tablespoons Onion Powder
  • 2 Tablespoons Garlic Powder
  • ¼ cup Kosher Salt
  • Vegetable Frying Oil
  • 1 can of Pickled Whole Jalapenos (Garnish)

PREPARATION

Tenderize the entire surface of each piece of chicken ¼-inch thickness, while being careful not to make the meat too thin, as it will tear. In a bowl combine eggs whites and dill pickle juice and whisk together until the mixture is thick and frothy. This is the pickling brine. Place the tenderized chicken in brine for 12 hours overnight in the refrigerator.

In a bowl mix AP flour, cornstarch, smoked paprika, onion powder, garlic powder and kosher salt to create the karaage flour dredge. Place vegetable oil in small fryer or pot and heat oil to 350* Fahrenheit. Toss the chicken in the karaage flour dredge. Fry the covered chicken in the fryer/pot until it is golden brown in color, and has an internal temperature of 165* Fahrenheit.

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FINISH & SERVE

Place bamboo stick through the middle of the chicken and garnish with a whole pickled jalapeno at the end.

Serve hot to your loved ones, and share your finished product using #TexNext and tag @visitsanantonio!

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