Fried Chicken Fingers and Funny Salsa

Name: Fried Chicken Fingers and Funny Salsa
Cuisine: French
Ingredients: 1 medium-size red onion, diced into ¼-inch cubes; 3 canned chipotle chiles in adobo, finely chopped; 2 tablespoons adobo sauce; ½ cup water; 4 teaspoons unsweetened cocoa powder; 1 red bell pepper, seeded and diced into ¼-inch cubes; 1 yellow bell pepper, seeded and diced into ¼-inch cubes; 1 ripe avocado, peeled, pitted, and diced into ⅓-inch cubes; 1 ripe mango, peeled, pitted, and diced into ¼-inch cubes; 1 large sun-ripened tomato, peeled, seeded, and diced into ⅓-inch cubes; 2 tablespoons chopped cilantro leaves; 6 chicken cutlets, trimmed of skin, fat, and gristle; Unsaturated oil of your choice for deep-frying; 2 cups unbleached all-purpose flour; ½ teaspoon ground allspice; 1 teaspoon ground cumin; 3 tablespoons corn oil; Salt; Pepper from the mill; 1½ cups pale ale or 1½ cups milk of your choice; 1½ cups pale ale or 1½ cups milk of your choice; 3 large egg whites

Preparation info

FFR—
6
servings as a picnic main course

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is fun food for summer days; enjoy! Use more or fewer chiles as you prefer. You can use “chicken oysters” also if you have some frozen.

Ingredients

For the salsa

1 medium-size red onion, diced into ¼-inch cubes
Salt
3 canned chipotle chiles in adobo, finely chopped

Europe
France
Main course
Starter
Summer

Method

Place the onion in a colander and salt lightly. Set aside. Mix the chiles and adobo sauce together. Combine the water and cocoa in a small saucepan and cook over medium-high heat until slightly thickened, about 2 minutes. Cool completely and mix into the chiles. Add the bell peppers, avocado, mango, and tomato, season with salt, and mix well.

When the red onion has lost its juices, drai