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Almond-Crusted Chicken Drumettes

Chef Roberto Lamorte
Restaurant/Operation Zanzibar, New York City
Menupart Appetizers, Poultryá
Daypart Lunch, Dinner
Region American

Almond-Crusted Chicken Drumettes
Yield:á1 serving
Egg, lightly beaten 1
Milk 3 oz.
Bone-in, skin-on chicken wings 6
Flour 2 oz.
Cajun seasoning as needed
Toasted, crushed almonds 6 oz.
Vegetable oil as needed
Sweet tomato jam (recipe follows) as needed
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
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.
Sweet Tomato Jam
Tomato sauce 1/2 cup
Smoked bell peppers 1/2 cup
Caramelized onions 1/2 cup
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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