Fried chicken, French fries, and jalapeño poppers

chickenpopperfries1.jpgThis is a very delicious meal that's not particularly healthy. But it fits with my "you can have French fries anytime you want as long as you hand cut them, fry them, and clean the deep fryer each time you make them" rule.

Fried chicken

The fried chicken I had made earlier, vacuum sealed, and frozen. To reheat, take the frozen package and drop it into the sous vide at 160°F for an hour. To crisp it back up again, deep fry it again for a minute.

French fries

The French fries are hand cut then soaked for 15 minutes or so in cold water. I happened to have an abundance of red potatoes so I used one of those. Dry thoroughly. Deep fry for 4 minutes at 270°F then drain. Then deep fry for 3 minutes at 365°F. Drain, then season with salt, pepper, garlic powder, and cayenne pepper.


Stem then halve the jalapeños. Remove the seeds and some of the rib. These are particularly hot jalapeños so I only minced about half of the seeds and ribs to put back in (that's the hot part). And they were still supper spicy!

Mince the shallots and garlic and combine with some of the minced seeds and ribs.

poppers1.jpgAdd 1.1 oz. cream cheese, salt, and pepper and stuff back into the halved jalapeños. 

Beat an egg, thinning with a little water or milk. Dip the stuffed jalapeños in the egg, then into seasoned breadcrumbs. Fresh breadcrumbs are best, but I used a prepared Italian seasoned breadcrumb for this batch.

These were tiny jalapeños but I was also serving them with French fries and fried chicken, so my serving size was six halves per person though they were so spicy I only ate three!

Cook in the deep fryer for a couple minutes at 360°F until browned.

This is a similar but slightly more traditional recipe than this one.

And here's the cooking schedule:

2:10 PM Pre-heat sous vide to 160°F
3:10 PM Frozen chicken into sous vide
3:55 PM Prepare potatoes and soak
4:00 PM Preheat deep fryer to 270°F
Prepare jalapeños
4:08 PM Blanch potatoes for fries 4 minutes at 270°F
4:10 PM Chicken out of sous vide, let dry a bit.
4:14 PM Raise fryer temperature to 360°F
4:20 PM Food into fryer
4:30 PM Dinner