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‘HOT’ Fried Maitake Chicken Dinner | Smokey Mashers | Steamed Greens & Condiments
WICKED HEALTHY FOOD28Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. maitake mushroom (or More, clusters)
- 1 cup oil (For frying, OG Canola or Grapeseed)
- 3 cups panko
- 3 cups potato chips (crumbled BBQ, we used Kettle brand cause they crunchier)
- 3 cups flour
- 1 Tbsp. salt (coarse grind Jacobsen’s Sea Salt)
- 1 Tbsp. poultry seasoning
- 1 Tbsp. black pepper (fine grind)
- 3 cups Egg wash (Follow Your Heart Vegan, mixture)
- 1/2 cup sauce (Spicy Marshall’s Haute)
- 2 lb. potatoes (yukon, peeled and 1/4 cut)
- 1 Tbsp. garlic (chopped)
- 1 Tbsp. butter (plant-based)
- 10 oz. cheese (Heidi Ho Smoked Chia)
- salt
- pepper
- 1/2 red cabbage (cut into 4 wedges, leave stem intact to hold together)
- 1/2 green cabbage (cut into 4 wedges, leave stem intact to hold together)
- 1/4 cup Chinese celery (POK POK SOM, Drinking vinegar)
- 1/4 cup olive oil
- pepper
- salt
- 1/2 bunch kale (fresh, cleaned from stem and torn to bite size pieces)
- 1/2 bunch kale (fresh Dino, cleaned from stem and torn to bite size pieces)
- dill pickles (sliced rounds)
- jalapeños (sliced thin)
- red onion (cut into 1/4 rounds)
- sauce (extra Haute, for dipping)
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