Ice Cream Fried Chicken
Ready for a culinary adventure? Ice cream fried chicken brings together two irresistible favorites—crispy fried chicken and creamy, cool ice cream. The contrast of savory and sweet is truly unforgettable, and this recipe is perfect for a fun family meal. Easy to make and customizable, it's a dish that’ll bring smiles all around!
Ingredients
- 4 chicken pieces drumsticks, wings, or breasts
- 1 cup all-purpose flour
- 1 large egg
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper optional for extra kick
- Salt and black pepper to taste
- 1 quart of your favorite ice cream vanilla bean, cookies and cream, or salted caramel are great choices
- Frying oil vegetable or canola oil works best
- Optional toppings: honey fresh herbs, or edible flowers for garnish
Instructions
Prep the Chicken:
- Start by washing and patting dry your chicken pieces. You can use wings, drumsticks, or small chicken breasts—just make sure they’re uniform in size for even cooking.
Set Up the Breading Station:
- Arrange three shallow bowls:
- In the first, add 1 cup of flour. Season it with a pinch of salt, black pepper, garlic powder, paprika, and cayenne pepper if you like a little spice.
- Crack the egg into the second bowl and beat it until fully blended.
- In the third bowl, pour 2 cups of panko breadcrumbs.
Coat the Chicken:
- First, dredge each piece of chicken in the seasoned flour, making sure it’s well coated. Then dip the floured chicken into the beaten egg, ensuring the egg coats all sides. Finally, roll the chicken in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Chill the Chicken:
- After breading, place the chicken on a plate or tray and refrigerate for 15-20 minutes. Chilling helps the coating set and keeps the breading intact while frying.
Prepare the Ice Cream:
- While the chicken chills, scoop the ice cream into individual portions (about 2 scoops per chicken piece). Transfer the scoops onto a baking sheet lined with parchment paper. Put the ice cream back into the freezer to firm up while you fry the chicken.
Heat the Oil:
- In a deep pan or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to check the temperature. If you don’t have a thermometer, drop a small piece of bread into the oil—if it sizzles and browns in about 60 seconds, the oil is ready.
Fry the Chicken:
- Gently lower the chicken pieces into the hot oil, adding only a few at a time to prevent overcrowding. Fry each piece for 5-7 minutes or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Assemble the Dish:
- Arrange a crispy fried chicken piece on each plate. Take the chilled ice cream scoops and place them on top of the warm chicken. The heat from the chicken will gently melt the ice cream, creating a perfect contrast of textures.
Optional Toppings:
- For a little extra flair, drizzle some honey over the chicken, sprinkle with fresh herbs like thyme or mint, or even add an edible flower for a touch of elegance.