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Recipes
| Almond-Crusted Chicken Drumettes |
| Chef |
Roberto Lamorte |
| Restaurant/Operation |
Zanzibar, New York City |
| Menupart |
Appetizers, Poultry |
| Daypart |
Lunch, Dinner |
| Region |
American |
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Almond-Crusted Chicken Drumettes
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| Yield: 1 serving |
| Bone-in, skin-on chicken wings |
6 |
| Cajun seasoning |
as needed |
| Toasted, crushed almonds |
6 oz. |
| Sweet tomato jam (recipe follows) |
as needed |
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1. Combine egg and milk in bowl; soak chicken in mixture for 2 to 3 minutes.
2. Mix flour with Cajun seasoning to taste. Lightly coat chicken on each side then dip in egg
mixture.
3. Mix almonds with Cajun seasoning to taste. Coat chicken in almond mixture.
4. Deep-fry chicken in vegetable oil 4 to 5 minutes until crisp. Serve with sweet tomato jam. |
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Sweet Tomato Jam
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| Smoked bell peppers 1/2 cup |
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| Caramelized onions 1/2 cup |
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| Heat tomato sauce and reduce by just less than half. Combine thickened sauce with peppers and onions in blender; mix until smooth. |
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