Fried Chicken
(Courtesy Thomas Krakowiak)
Courtesy of Art Smith
Buttermilk Fried Chicken
Serves 4
Ingredients:
One 3 ½ pound chicken, cut into 8 pieces
2 cups buttermilk
1 teaspoon salt
Vegetable oil for frying
1 cup self-rising flour
½ teaspoon sweet paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
Instructions:
Place the chicken in a medium bowl and add the buttermilk and salt. Stir well and refrigerate for 1 hour.
Add enough oil to a deep large skillet to create a depth of 1 inch. Heat over medium-high heat to 360 degrees F (use a deep-frying thermometer or an electric frying pan).
Mix the flour, paprika, pepper, and garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake to remove the excess, and roll in the flour to coat. Shake off the excess flour and place in the hot oil. Cook over medium-high heat, turning occasionally, until golden brown and cooked through, about 15 mintues. Adjust the heat as needed so that the oil bubbles steadily around the chicken- it shouldn't brown too quickly. Drain on paper towels.
Reheat the oil to 360 degrees F. Repeat with the breasts and wings, cooking for about 15 minutes. Serve the chicken hot or at room temperature, within 2 hours of cooking.
Pecan-Crusted Rockfish with Sauteed Ribbon Vegetables and Wassail Sauce
For the Crust
Ingredients:
2 cups chopped pecans
1/4 cup grated white cheddar
1/4c grated Parm
4 sprigs thyme leaves, chopped
4 sprigs parsley leaves, chopped
3/4 cups all-purpose flour
Instructions:
Combine all ingredients well and set aside.
For the Wassail Sauce
Ingredients:
1 quart apple cider
1 cup orange juice
6 cloves
2 cinnamon sticks
1 cup pineapple juice
2 quarts chicken stock
Instructions:
1. Combine juices and spices in a pot and bring to a simmer.
2. Reduce juices by half or until the consistency of maple syrup, strain and set aside.
3. In a separate pot, reduce chicken stock until about 2c remain.
4. Stir the reduce syrup into the stock
5. Season with salt and pepper.
For the Ribbon Vegetables
Ingredients:
2 medium carrots, peeled
2 medium zucchini, washed and dried
2 medium yellow squash, washed and dried
Instructions:
Slice all vegetables on a mandolin the long way as thin as possible to make ribbons. Mix ribbons, keeping garlic separate.
