Access Hollywood Live: Rocco DiSpirito’s Flash Fried Chicken Nuggets With Slaw

Flash Fried Chicken Nuggets With School Time Slaw

Here is a version of fried chicken and coleslaw the way it should be, good vegetables not drowned with commercial mayonnaise and sugar. It is actually good for you! Use this slaw to go with any of your favorite foods like, burgers, sandwiches, flash fried chicken, grilled pork etc.

Fat Grams 11.5, Calories 282
Yield 4 servings

Ingredients:

2 quarts grapeseed or corn oil
4 tablespoons Rocco’s Magnificent Mayonnaise
4 tablespoons no added sugar ketchup
1.3 cup green cabbage, cut into fine strips
1.3 cup carrots, grated on large side of box grater
1.3 cup broccoli, grated on large side of box grater
.25 cup dill pickles, chopped
.25 cup of fresh cilantro, chopped
16 ounces chicken thighs, boneless and skinless
3.25 tablespoons adobo powder, Goya or similar
2 egg whites
2.5 tablespoons sweet Hungarian paprika
.25 cup fine ground yellow cornmeal
.75 cup whole wheat flour
Salt and fresh ground black pepper

– In a large mixing bowl, mix the mayonnaise, ketchup and pickles to form a smooth dressing.

– Add the cabbage, carrots, broccoli and cilantro and mix well to coat the vegetables evenly. Season with salt and black pepper. This can be stored chilled in the refrigerator for up to 5 days.

– Pour the oil into a large heavy pot that has at least a 6 quart capacity. Heat the oil over medium high heat on the stove to 400 F. Meanwhile place a chicken thigh on the cutting board and cut into 4 to 5 even sized chunky pieces and repeat until all thighs are done. Lay out all of the chicken chunks on a microwave safe plate and season both sides with .25 tablespoon of adobo powder as well as salt and pepper. Place the plate in the microwave and cook on high for 1 minute and 30 seconds. Remove the plate and turn each piece of chicken over and microwave again on high until the chunks are just cooked though, about another 1 minute and 30 seconds to 2 minutes depending on your microwave. Let the chicken cool to room temperature.

– Meanwhile place the egg whites into a bowl and beat with a fork until very foamy, about 2 minutes. In a separate wide and shallow bowl or cake pan, mix the remaining 3 tablespoons of adobo powder and paprika with the cornmeal and whole wheat flour. Submerge the cooked chicken pieces in the eggwhites and toss to coat well with a fork, then move the chicken to the shallow bowl with the seasoned whole wheat flour and cornmeal mix. Toss the chicken to coat well.

– In four separate even sized batches, fry the chicken for 12 seconds per batch then remove the chicken from the oil to a plate with either a wire rack on top or paper towels to drain off any excess oil. Turn the stove off immediately under the hot oil after your last batch.

– Spoon out slaw evenly in four bowls and then arrange evenly on top of each bowl.

Nutrionals:

Before: 64 grams fat, 1160 calories
After: 11.59 grams fat, 281.67 calories