Crispy Fried Chicken Neck
If you handle chicken feet, you sure can handle chicken neck. I’ve come to realize that the neck is among the most tasty parts of the chicken, especially if you like crispy skin.
This recipe is great as an appetizer but it can also be served as a main or side dish. Be prepared to eat with your bare hands!
It may be a challenge to find packaged chicken neck in supermarkets. Your best bet is to go to wet markets where they sell chicken parts by the volume.
1 lb. chicken neck, washed and cleaned thoroughly
1 cup coconut cream
1 1/2 tbsps fish sauce
5 cloves garlic, peeled and minced
2 pcs. Thai chillies, chopped
2 tbsps brown sugar
Salt and pepper to taste
Flour for dredging
Oil for deep frying
Pickled papaya (atchara)
In a bowl, combine coconut cream, fish sauce, garlic, chillies, brown sugar, salt and pepper to taste. Mix thoroughly. Add chicken neck, making sure each piece is evenly coated with the marinade. Cover and refrigerate for a few hours (or overnight).
When ready cook, heat oil in a pan. Dredge each piece of chicken neck in flour and drop into the pan. Cook until chicken neck pieces are cooked, nicely browned and crispy.
Remove from heat and transfer to a platter lined with paper towel to drain excess oil
Serve warm with or without your favorite sauce and a side of picked papaya.