*This recipe is dedicated to my new subscriber Justin, who may or may not have shamed me into writing after a bit of a hiatus.*
One of my favorite recipes to create this year has been the beer-battered taco I served as part of my Boyfriend Breakfast series. Oh yes, I’m still all for feeding a man first thing in the morning — the coffee is mine, and the food is his.
This particular recipe is easier than it looks — the most intricate part is the coating of the chicken before frying.
I love a midnight snack (READ: post-coital dining in bed), and may I just say, you will not be disappointed to share this savory dish with your chosen.
If you are anything like me, you do a weekly grocery/farmers market run so all ingredients should be staples in your kitchen, and many of the things can be swapped out to your preference.
Listen folks, you just never know when you’re going to have a sleepover — having a fully stocked pantry, fridge, and a Taxi app to gently usher your guest out the door the next morning is key. I like to think of it as the Martha Stewart Bedside Etiquette For Singles — thank you note included.
Enjoying a girl date in Italy with my friend Erika last year.
Dating, relationships, marriage, babies; buying an extra lock for your front door, and the occasional swiss army knife to go along with your keys because Uber still needs to screen its drivers properly. There’s a lot to think about as the year closes, especially being back in New York City and re-navigating singlehood in the fast lane. Food, I find to be one of my biggest deal breakers — if he doesn’t care what ingredients go into an omelet, he better be great at picking out a restaurant in less than an hour or sending me a list of the best take-out spots in town. Too much to ask?
Don’t worry about me. Instead, focus on creating this lovely Boyfriend Breakfast and scarfing it down between those quality moments.
Also, napkins — this is a very saucy dish and nothing annoys me more than sticky sheets.
Ingredients
-2 or 3 chicken breasts
-2 cups of all-purpose flour
-1 cup of beer (I prefer a Sam Adams or Peroni)
-1/3 cup of milk
-3 eggs, beaten
-Spice mix: 1 teaspoon of salt, 1 teaspoon pepper, 1 teaspoon chili powder, 1 teaspoon curry, 1 teaspoon of sumac
-Lightly toasted tortillas (the soft shell is best for this recipe)
-1/2 cup thinly sliced red onions
-1/2 cup finely chopped parsley
-1/2 diced cup cherry tomato
-1/2 cup of broken-down feta - funky chunks are ideal
-1 cup roughly chopped arugula
-1 ripe peach, sliced into 1/2-inch wedges
-Ranch dressing (mine is always homemade - will share that recipe soonish)
-1/2 a lime
-1/2 cup of olive oil
-2 tablespoons of butter
Instructions
Step 1: In a medium bowl, combine milk and chicken breasts. Take a fork and poke the chicken in various places so that the milk can be absorbed - cover with saran wrap and let sit for 15 - 30 minutes. If you can do this one hour before, that would be ideal. However, I will not take responsibility for any interruption that may cause.
While the chicken marinates, mix together the flour and spices on a plate - spreading the mixture out for easy coating.
Step 2: Fill a deep frying pan with the olive oil and butter and bring to medium heat. While that is going, uncover the marinated chicken breasts, draining off any excess liquid and setting them aside. In a separate bowl, combine the beaten eggs and beer, mixing gently.
Step 3: Preheat your oven to 375 degrees. You’re now ready for the 4-step process: take a chicken breast, dip it in the egg and beer mixture (make sure it’s well covered), then lay it on the flour and spice plate, coating generously and crumpling the breasts whenever possible. Finally, place the coated chicken into the hot frying pan - away from you. Cook for 8-10 minutes on each side, or until golden and crunchy. Set on a plate lined with paper towels to drain the oil. Repeat with remaining breasts. Once you have finished frying all your chicken breasts, transfer them to a parchment-lined baking rack and pop them in the oven for an additional 10 minutes.
Step 4: Place a skillet on the stove and bring the heat to medium - place a tortilla in the pan and toast on each side for about 1-2 minutes. Set aside. When the chicken is done, kill the oven heat, remove the chicken and let cool for about 3 minutes, then slice the breasts into potato-like wedges.
Step 5: Assemble your tacos. I use this combination: tortilla, chicken, arugula, onions, tomatoes, peaches, dressing, parsley, and crumbled feta. Drizzle some olive oil and lime for decoration and taste, finish with a dash of pepper and serve in bed.
A happy-fed boyfriend means you’re most likely to be left in peace to enjoy a marathon of Midsommer Murders while he sleeps. Pure. Bliss.
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