Sprig's Spring-Loaded Tadpole Bites
These delightful, golden-fried snacks are inspired by the energetic and resourceful Sprig. Lightly spiced and perfectly crispy, they're an irresistible appetizer that’s sure to get everyone hopping with joy. Best served with a tangy dipping sauce.
Directions
- 1
In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Whisk well to combine.
- 2
In another shallow dish, whisk together the egg and milk until thoroughly combined.
- 3
Pat chicken pieces dry with paper towels. Dip each chicken piece first into the egg mixture, allowing excess to drip off, then dredge completely in the flour mixture, ensuring an even coat.
- 4
Place coated chicken pieces on a baking sheet lined with parchment paper, ensuring they do not touch. Repeat with remaining chicken.
- 5
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor temperature.
- 6
Carefully add chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- 7
Remove fried chicken with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of extra salt if desired.
- 8
Serve hot with lemon wedges and your favorite dipping sauce.