Miniature fried chicken | culantro potato salad

***RECIPE, FEEDS 1-2 PEOPLE***

1 1-2 lb ( .45-.9kg) bird (squab, Cornish hen, etc)
flour
starch (corn strach, potato stach, etc)
baking powder
egg
salt
pepper
garlic powder
onion powder

For the potato salad:

1 lb (.45kg) waxy potatoes
2 green onions
1 garlic clove
1 lemon
a few culantro leaves (a small bunch of cilantro or other herb would be fine instead)
olive oil
mustard
honey

Cut the bird up into 8-10 bone-in pieces, rinse off any bone shards and dry thoroughly. Season with enough salt, pepper, garlic and onion powder to flavor both the chicken and the breading and dry the pieces skin-side up in the fridge for at least an hour and up to a day.

Boil the potatoes whole until you can just barely piece them to the core with a sharp knife. While you're waiting, thinly slice the green onions and mince the garlic. Juice the lemon (you'll probably only need half of it) and mix with olive oil (I use equal parts acid and oil, but I think most people use at least twice that much oil), a spoonful of mustard and a squeeze of honey.

Drain the potatoes, let them cool a minute, then cut them up into 1cm chunks. In a bowl, stir together the potatoes, onions, garlic, torn culantro leaves (or other fresh herb) salt, pepper and some of the dressing. Taste and add more dressing and/or seasoning if needed. Chill at least an hour, but a day or two is better.

Mix together a big spoonful each of flour and starch with a big pinch of baking powder. Beat an egg very smooth (a little pinch of salt can help thin it out). Toss the bird pieces just enough of your flour mixture to dust every surface, then toss them in just enough egg to wet every surface, then toss them in more of the flour mixture — enough to get a dry, powdery coating everywhere.

In a small pan (I use an 8-incher), heat enough oil to come halfway up the bird pieces. Test the heat by dipping in one of your large pieces — if it fizzes aggressively, put in all the pieces, largest to smallest (so the smaller pieces get a little less time and don't overcook). Once all the pieces are in, the oil temperature should be effectively reduced to a gentle fizz — if it's not, lower your heat.

Gently fry the pieces until they're just barely golden and set on the bottom, then flip them. Once the other side is just barely golden, you can start flipping them continuously — up the temperature a bit if you want them darker. Cook until the juices from white meat pieces run clear (about 160ºF/71ºC) and the juices from dark meat pieces run brownish red (175ºF/79ºC). Remove them to a draining rack to cool.

Pile your pieces on some potato salad and eat.

[EZOnTheEyes]

To quote Charlie from it's always sunny:
"WHY WOULD I GO DOWN TO THE SUPERMARKET AND SPEND $20 ON QUAIL WHEN THERE'S *PERFECTLY GOOD* STREET PIDGEON BEHIND THE BAR FOR FREE?"

[johnhenrybussey]

"Peanut oil can get really hot without stinking up the house" it's cool to see Youtubers growing and finding solutions to old problems since you talked about the smell issue in your deep frying video

[cigercihakan]

And that was the last time we saw Adam's pigeons in that overpass

[nickvilleneuve]

Alright you've talked me into it, I'm walking through New York with a tiny net

[FaerieDust]

"they don't sell half-eggs" may I introduce you to quail eggs, Adam?

[LetsTakeWalk]

Last video: How to eat pigeons.
This video: I was not kidding.

[ignacioblancot]

suspiciously synergistic with that pigeon video hmm, looks great!

[K_ingh]

Adam: "They don't sell half an egg yet"

Guess I'll continue using ostrich egg

[TheSlavChef]

Hey, there are the pigeons from Monday! Hi guys!

[joeyw.]

we all knew this one was coming let's be honest

[dancingowl]

"virtually impossible to overcook".

You underestimate my power!

[NICK....]

can we just take a moment to appreciate that essentially every video on this channel has subtitles

[kermitmurder]

I can see the ytp-ers going wild for this "I've got the whole central nervous system minus the brain" lmao

[arcravis]

Interesting to see you use culantro. I'm from the Caribbean and we use it a TON here.

Really popular in curries and what we call "green seasoning". It's basically a mix of lots of fresh herbs, garlic, scotch bonnet peppers that's blended with water or vinegar.

It's used as a general purpose marinade for countless dishes locally.

[Haedox]

this is unrelated but I made your key lime pie a while back for a date, I even squeezed the limes by hand for like an hour. So then they flaked so I was left with a whole key lime pie, and honest to god, I’ve never had a better date so thanks

[Paledoptera]

oh here we go pidgeon's gonna be his obsession for the next couple weeks

[AlphTime]

"they don't sell half eggs... YET 😈😈😈"

I'm so afraid of what Adam could've been implying here

[KellenMurphy]

I think we need "vinegar pigeon is on the right" shirts.

[Nefi]

Honestly, this sounds like a fun thing to do once for a young kid's birthday or something. I know I would've appreciated my own mini fried chicken when I was a mini human

[daltonriser]

"They don't sell half WHAT DO YOU MEAN YET