My dip for chicken...fried, roasted, etc.

M

Marg CDN

Well-known member
I started out making this concoction for deep-fried chicken drumsticks. We love it and I finally made it, taking notes as I mixed. I now use it as a rather universal chicken sauce.

Poulet Dip

½ c. mayo

1 ½ T. Chopped fresh tarragon

2 cloves garlic, minced finely

1 t. white wine vinegar

2 T. Dijon

 
I made a couple of quarts of tarragon vinegar this summer. I use it in chicken salad,

splashed over fish...things like that. I'm going to try it in place of the fresh tarragon and wine vinegar. I'd probably have to drive 25 miles or so for fresh tarragon!

This sounds really good!

 
Marg, that sounds divine...and a question.

I think tarragon and chicken were just made for each other. Will have to try this.

Question: After you dip the chicken, I'm assuming you roll it in a dry ingredient, what do you use?

 
I struggled with that word "dip". sorry, unclear again. We dip the chicken in it as we eat it.

Yes, it's a sad day when it gets too cold for my tarragon to survive in the greenhouse. (last week) The chicken loves it. I agree.

 
Oh! LOL I thought you were coating before frying...

I still have basil clinging on for dear life in my solarium. The nights are getting down to about 40F in there and the basil doesn't like it. Parsley, sage, chives, and rosemary are doing great and I'm using still using lots of fresh herbs in cooking. Geraniums and Petunias are still blooming. Tarragon, alas, I seem to never be able to keep.

 
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