Bits of fried chicken served over a fried egg and wilted kale salad sautéed in a garlic confit and chili oil with waffle squares on the side served as “toast”.
Start with frying the chicken strips. Cut 2 organic boneless, skinless, chicken breast into stripes. Sprinkle with Our Smoked Sea Salt and black pepper. Set aside. The traditional fried chicken batter adds seasonings such as garlic and onion powders, salt, a bit of cayenne or chile powder to the flour mixture. Now, look at some of the ingredients in my Smoked Sea Salt. Looks like I did the work for you. Plus, you get a hint of smoky goodness. Ahh, the good plus good philosophy! ☺
In a heavy pan heat an inch of vegetable oil to 325°F. Place 1 cup flour in an 8’ square baking pan. In a large bowl add 1/2 cup buttermilk and set next to the flour. Working in batches, lightly dust the chicken strips with flour mixture, coat them in the buttermilk shaking off excess liquid, and then place them in the flour mixture and coat thoroughly soaking up the liquid. Gently place into the hot oil. Cook until golden brown, about 8 to 10 minutes. Remove from oil and let it drain on paper towels working through all the chicken strips.
Cut a handful of fresh, washed, kale into strips. Chop 1/4 cup onion and 2 – 3 cloves garlic. In a medium skillet heat 3 tablespoons oil over medium-high heat. Add the onion and garlic; sauté for 5 minutes, or until the onions are translucent and the is garlic fragrant.
Add the kale to the shallots and sauté for another 5 minutes or until the kale starts to wilt. Remove from heat and season with black pepper. Cover with a lid and keep warm until ready to serve.
Wipe the skillet out with a paper towel. Place a piece of parchment paper on the bottom of the skillet and warm over medium heat. When hot add a little garlic confit (garlic-infused olive oil) to the paper and crack 4 eggs directly onto the paper. Cover with a lid and cook to desired doneness. I learned this little trick from MSN (read here). It helps to reduce sticky burnt residue from forming around the egg as it is fried.
Squeeze the juice from 1/4 of a lemon over the wilted kale and stir to blend.
Assemble the dish: Lay an egg on a serving plate. Spoon some of the wilted kale over the egg. Layer chicken over top and around the egg. Drizzle with a small amount of chili oil, if desired, and serve with savory bacon waffle squares on the side.
This wacky version adds more contrast with layers of flavors all while serving up a healthier dish. What do you think, is it a keeper? – Ella💙
Cedar Oak Farmhand Breakfast
Fried Chicken Strips
- 2 organic chicken breast (boneless, skinless)
- 1 tablespoon Wacky Spoon Smoked Sea Salt Seasoning
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil for frying
- 1 cup flour
- 1/2 cup buttermilk
- Handful Fresh Washed Kale
- 1/4 cup onion (chopped)
- 3 tablespoons olive oil
- 1/4 lemon
- 2 – 3 cloves garlic (minced)
- Pepper to taste
- 4 eggs
- Garlic confit
- Cut the chicken breast into strips. Sprinkle with the Smoked Sea Salt and black pepper. Sea set aside.
- Preheat 1″ of oil in a heavy pan to 325 degrees F.
- Place the flour in an 8” square baking pan. Pour the buttermilk into a bowl large.
- Lightly dust the chicken strips with flour mixture, coat them in the buttermilk shaking off excess liquid, and then place them in the flour mixture and coat thoroughly. Gently place into the hot oil working in batches.
- Cook until golden brown, about 5 to 10 minutes. Remove from oil and drain on paper towels.
- Cut the kale strips. Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the onions and garlic to the skillet and sauté until they are slightly browned about 5 minutes.
- Add the kale and sauté for another minute or two. Season with pepper. Remove from heat, cover with the lid, and keep warm until ready to serve.
- Fry the eggs in some garlic confit.
- Squeeze the juice from the lemon over the top of the kale and stir.
- Assemble and Serve immediately.