Tonight we christened our new, $400 Krups deep fryer (thanks to my coworkers who contributed an incredibly generous $370 towards a Williams-Sonoma gift certificate that facilitated the purchase). And what better way to christen that bad boy than to cook my favorite dish from Chuy's Tex-Mex Cafe, Elvis Fried Chicken. It's a pretty simple dish, but done properly, it's a sublime piece of fried goodness.
Use a mallet to flatten four half boneless/skinless chicken breasts into thin pieces
Prepare three shallow dishes with a half cup of flour, two beaten eggs and a cup and a half of crushed Lay's Potato Chips mixed with a teaspoon of black pepper respectively.
Dredge the breast pieces in the flour, eggs and crushed chips.
Place in a frying pan with a 1/2" of 400F hot oil; peanut oil works best. Or just use your super duper deep fryer like me.
Cook for 2-3 minutes per side (or 4-6 minutes if completely submerged in the deep fryer).
Spoon a half cup of green chile macho over the chicken (see recipe below).
Pay your respects to The King and scarf it down.
Green chile macho recipe
4 cup Chicken Stock
2 cups Anaheim Green chiles roasted -- chopped
5 Tomatillas cooked -- pureed
2 teaspoons Onion -- minced
1 teaspoons Mexican oregano -- dried
1 clove Garlic -- minced
1/2 teaspoons Salt
1/4 teaspoons Pepper
2 teaspoons Cornstarch
2 tablespoons Water -- to dissolve the cornstarch
Makes about 6 cups
Combine all the ingredients except the cornstarch and water in a large saucepan. Bring to a boil over medium high heat, then reduce the heat and simmer for ten minutes. Add the cornstarch and stir well. Cook for 5 to 10 minutes more, until well thickened. Serve over Fritos or as an enchilada sauce.
2 cups Anaheim Green chiles roasted -- chopped
5 Tomatillas cooked -- pureed
2 teaspoons Onion -- minced
1 teaspoons Mexican oregano -- dried
1 clove Garlic -- minced
1/2 teaspoons Salt
1/4 teaspoons Pepper
2 teaspoons Cornstarch
2 tablespoons Water -- to dissolve the cornstarch
Makes about 6 cups
Combine all the ingredients except the cornstarch and water in a large saucepan. Bring to a boil over medium high heat, then reduce the heat and simmer for ten minutes. Add the cornstarch and stir well. Cook for 5 to 10 minutes more, until well thickened. Serve over Fritos or as an enchilada sauce.
Note: you can roast the chiles over a gas flame or use a kitchen torch. Char the skin and wrap peppers in damp paper towels for 10-15 minutes. The charred skin will mostly fall off, and you can easily scrape the remainder away with a butter knife. I'm going to experiment with smoking the Anaheim chiles on my Weber Smokey Mountain in the future. Also, I'm going to add shredded cheddar cheese over the chile macho next time I cook this dish, just like they do at Chuys.
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