We don’t eat fried chicken a whole lot but every once in awhile Evan or I will get a hankering for some good ole fried chicken. Usually when this happens we hit up our “go to” place = Max’s Wine Dive. It’s always an expensive trip (the wine always gets us damn it…) and it’s quite far from us now that we live out in the boonies. This time we gave it a go at home. It was awesome!
Prep: 24 hrs (if you can wait that long)
Cook Time: 15-17 min per batch
Serves: 4 with sides
- 4 Thighs and 4 drums (separated) with the skin on.
- 2 Cups Buttermilk
- 1 Jalapeno
- 1 tsp salt and 1 tsp pepper
- 2 Cups all purpose flour
- 2 Eggs, beaten
- Peanut oil for frying
- More salt and pepper
- Blend jalapeno, buttermilk, salt, and pepper in a blender or food processor.
- In a large glass mixing bowl: add marinade and chicken and cover with plastic wrap, let sit overnight.
- Heat peanut oil up in fryer to 325 degrees F.
- Add 1/2 tsp salt and 1 tsp pepper to flour.
- Take chicken out of marinade and let sit for about 20 min on a baking sheet just to warm them up a bit so the fryer oil doesn’t drop drastically. Pat dry, dredge in flour, then egg wash, then flour again.
- Fry pieces in several batches, how many will depend on your fryer’s size. Fry for 15-17 min.
- Place on wire rack and keep warm in oven if you are doing several batches.
Serve with cayenne honey and a side of collard greens and a starch 🙂 I did mashed sweet potatoes. Mmmm!
This New Year’s Eve Evan and I had a dinner party for 6 of our good friends. We have never been really big on going out to bars/restaurants/ downtown for NYE, so we decided that we would do a 6 course meal and invite everyone stay at the house. It worked perfect we all chipped in $20 a person and had a meal that was AMAZING and no one had to drive home afterward 🙂
You may notice something trending in this menu… can you guess what I got for Christmas from my Fry Daddy???
Here’s how it went down…
First Course: charcurterie sampler : chicken liver pâté, NY chorizo, sottocenere with truffles, cheddar farmstead block, olives, hot and sweet pickles and peppers, with a cracker and bread assortment
Second course: pizzette with fried brussel sprout leaves tossed with crispy bacon and golden raisins drizzled with a tarragon and meyer lemon cream sauce and parm shavings
Third course: 20 hr sous vide spiced pork belly on top a collard and mash mound
Fourth course: 5 wild mushroom risotto with 110 min egg
Fifth course: sous vide duck breast topped with hibiscus flower and fried shallots on a bed of arugula
Sixth course: strawberry and champagne shortcake with dark chocolate snow and whipped cream sprinkled with pop rocks
If you were wondering…I got a Sous Vide Supreme!
HAPPY 2013 EVERYONE! CHEERS!
There’s so much to love about this meal! The flavors are wonderful!
Prep: 15 min
Cook: 30-40 min
- 1lb of wild rockfish, fresh or frozen and thawed
- 4-6 new potatoes, cubed
- 1 lrg bunch of dandelion greens
- 4 sliced of reduced sodium uncured bacon, cooked and chopped
- 3 garlic cloves, minced
- 1-2 lrg lemon(s), juiced
- 1 sml lemon, sliced for garnish
- 1/2 C panko bread crumbs
- 1/4 C flour
- 1 Egg beaten
- 1/2 parmesan cheese, grated
- 1/4 tsp smoked sea salt
- 1/2 tsp rosemary
- 1/4 tsp fleur de sal
- 1 tsp fresh ground pepper
- White truffle oil
- 2 TBS butter, melted
- 1/2 TBS butter for dandelion greens
- Preheat oven to 475 degrees
- Place potatoes in glass pan and sprinkle with salt, pepper, rosemary, garlic, and drizzle a bit of white truffle oil and toss- place in oven. Cook for 30-35 min Once plated drizzle a bit of white truffle oil on top.
- In 3 medium bowls or plates place flour, egg and panko and parmesan mixture in each bowl.
- Wash fish, season lightly with smoked salt and pepper, dredge in flour, dip in egg, then coat fish in panko
- Drizzle melted butter evenly on top of fish filets and place in oven when potatoes are halfway (take potatoes out and toss when you put fish in then return to oven). Fish cooking time depends on how think the filet is, cook until flaky.
- Last 10 min cook dandelion greens in butter, lemon, and salt and pepper on medium high for 7-9 min. Add already cooked bacon at the end and toss. If you want to get fancy add a parmesan chip on top of the greens. (Place a small handful of parmesan cheese on a plate (level it) and microwave for 30-40 sec, until slightly golden, let cook and scrape of with a spatula).
- Sprinkle fish with a small pinch of smoked salt and garnish with lemon wedge.