Mini Chicken Pot Pies: Big Homestyle Flavor, Endearingly Tiny Portion
Fried Brisket Mac & Cheese Bites
- Vegetable oil for frying
- 4 cups panko breadcrumbs
- Kosher salt and ground black pepper
- 5 large eggs
- ¼ cup water
- 2 cups all-purpose flour
- 1 recipe "Baked Mac & Cheese with Smoked Brisket," refrigerated until cold throughout
- Barbecue sauce for dipping, homemade or store-bought (optional)
Directions:1. In a large heavy pot -- we recommend a Dutch oven -- set with a candy thermometer, heat 3 inches of oil to 325° over medium heat. Seal the panko in a gallon-size zip-top bag and roll a rolling pin or wine bottle over it a few times to break up the larger pieces, season with 1 teaspoon salt and ½ teaspoon pepper, then transfer to a shallow baking dish. In a mixing bowl, whisk eggs and water together until uniformly yellow. Put the flour in a large mixing bowl.
2. Cut refrigerated Baked Mac & Cheese with Brisket into 1-inch squares and carefully lift out of the pan using a spatula. Working in batches, dredge the squares in flour, shaking off the excess, coat in egg wash, and thoroughly coat with panko. Fry until golden and heated through, approximately 3-5 minutes per batch. Let the oil come back to temperature between batches, about 1 to 3 minutes. Drain bites on a paper towel-lined baking sheet. Serve hot with barbecue sauce on the side.