This recipe was created
by Daisy Martinez
Crispy Chicken Bits
11/2 pounds Perdue* Individually Frozen Chicken
Tenderloins, thawed in the refrigerator overnight
1 teaspoon dry adobo seasoning
11/2 tablespoons cider vinegar (or your favorite)
Vegetable or canola oil
11. Cut chicken into pinkie-size strips. Place in a bowl and
toss with adobo seasoning and vinegar until coated. Marinate,
covered, at room temperature for up to 30 minutes or in the
refrigerator up to 24 hours. Drain the chicken thoroughly.
2. Pour 3 inches of vegetable oil into a deep, heavy pot. Heat over
medium-high heat until the tip of a wooden spoon handle gives
off a very lively sizzle when dipped into the oil (about 390°F).
3. While the oil is heating, dredge the chicken in flour until
coated. Tap off any excess flour.
4. When the oil is hot, carefully slip as many of the floured
chicken pieces into the oil as will fit comfortably. Let them bob
around, turning them with a spoon once or twice, until deep
golden brown and cooked through, about 4 minutes. Remove and
drain on paper towels. Repeat with the remaining chicken. Serve
hot. Makes 6 snack-size servings.
*Brands vary by region; substitute a similar product.
IT’S NOT COMPLETELY clear how the word “picnic” entered
our language. It appears to come from 16th-century French,
where it meant something like “picking on little things.”
We’ve come a long way since then. The best picnics
today certainly don’t involve “little things”—but elaborate,
delicious multicourse meals that simply must meet the
criterion of portability.
Offered here are two picnic ideas featuring products
from Costco suppliers. The Crispy Chicken Bits recipe was
created by Daisy Martinez for Perdue Chicken, and the
Blueberry and Mango Fruit Salad was created by Giuliano
Hazan for Alpine Fresh. These recipes appear in our latest
cookbook, Creative Cooking The Costco Way. You can find an
electronic version on costco.com, under “Costco cookbook.”
Additional recipes from Alpine Fresh are
featured this month in the Online Edition.
Go to costco.com, select “Costco magazine” and
“More Creative Cooking” in the June issue.
Blueberry and Mango Fruit Salad
3 Alpine Fresh* ripe mangoes 3. Grate the zest from the lemon
2 pints Alpine Fresh blueberries and juice half the lemon. Add zest
6 tablespoons sugar and juice to the bowl.
4. Add orange juice and grappa.
Stir gently, being careful not to
1/2 cup fresh orange juice damage the berries.
2 tablespoons grappa
5. Cover the bowl and refrigerate
1. Peel mangoes, slice into bite- for at least 2 hours and up to 24
size pieces and place in a large hours. Stir once again and serve
serving bowl. chilled. Makes 6 servings.
22. Rinse blueberries in cold
water, drain and add to the bowl. *Brands vary by region; substitute a
Add sugar. similar product.
This recipe was created
by Giuliano Hazan