Archive for chicken

Recipe: Fried Chicken

Posted in Eat, Entrees, Recipe with tags , on 15 March, 2010 by la fille

For those of you who’ve never tried it, making fried chicken is pretty darned messy (trans. a whole lotta fun). I got this recipe from Smitten Kitchen, but halved it across the board since there was no way BFF and I could eat two full fried chickens before we started having nightmares about Colonel Sanders coming to bludgeon us to death with a giant drumstick. What follows is the half-portion recipe, but it’s easily doubled if you want two birds worth of fried goodness.

The only qualm I had with the crispy, greasy deliciousness that resulted is that it was a tad salty. I may or may not have left it in the brine for more than the recommended amount of time, though (hint: I DID), so I am possibly to blame. Otherwise, it was fantastic. Golden and crispy on the outside and tender and juicy on the inside. Yes, yes. Also, I heartily recommend listening to Johnny Cash and drinking a Louisville Cooler while fixin’ it.

Fried Chicken

via Smitten Kitchen, adapted from several sources, but mostly Cook’s Illustrated

INGREDIENTS

One whole chicken, cut up

Brine
2 1/2 cups buttermilk
1/2 cup kosher salt
1 medium garlic head, mashed but not peeled
1/8 cup sugar
1 tablespoons paprika

Batter
1 large egg
1 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk

Flour for coating

RECIPE

1. Mix brine ingredients in a large bowl. Place the chicken pieces in brining solution and refrigerate for two to three hours. Remove and place on rack to air-dry.

2. Mix batter ingredients and place in a large bowl. Place coating in large pan to coat chicken.

3. Coat chicken with flour, then place in batter. Drain excess batter off chicken and place in flour again and cover. Use tongs for transfers.

4. To fry, heat peanut oil to 375 degrees in a cast-iron skillet. Do not fill the pot more than half full with oil. Place five to six pieces of chicken, skin side down first, in the skillet and cook, covered for seven minutes. Turn chicken and cook, uncovered, for another seven minutes. Allow the oil to return to 375 degrees F before frying the next batch.

5. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan, keeping warm in the oven until ready to serve.

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So Long and Thanks for All the Beads (In Which the Audience Gets a Recipe as a Reward for Listening to lafille Complain)

Posted in Eat, Recipe with tags , on 24 February, 2010 by la fille

Hey! It’s Lent! Finally!

And I’m okay with that.

This Carnival season has plum tuckered me out, not because I partied my booty off (the booty is still intact), but because my house has been full of guests for over a week. I’m not a complete hermit, but I’m also not nearly as social as Roommate, and having three of his friends eating, sleeping, and constructing costumes in various locations throughout the house has at times been an exercise in patience.

While in an ideal world I’d live alone and never have guests stay more than a night or two, I was incredibly lucky that Roommate’s friends were wonderful people who exhibited a fair amount of conscientiousness and we all had a pretty darn good time under the circumstances.

The last of them left this morning, and a few nights ago I cooked a final supper for everyone, which turned out great. We decided to cook at the last minute, so I pulled out one of my go-to recipes for occasions such as this, roasted chicken thighs with Dijon mustard and mango chutney. It’s a Sarah Moulton dish I got via The Splendid Table, and has proved invaluable, as it’s a great basic recipe for oven-fried chicken that can be tweaked depending on what you have on the shelves. Basically, as long as you have something creamy (mayonnaise, sour cream, etc), some seasonings (mustard, lime, and mango in this case, but it could be almost anything), and bread crumbs, you’re good to go.

(Also, I totally just put a deposit down on an apartment of my own, to ensure that the only half-asleep underwear-clad person I’ll run into in the kitchen in the middle of the night will be in the mirror. I am not cut out for roommate life, I tell you what.)

Mustard-Chutney Roasted Chicken Thighs

This dish multiplies super easily, so it’s great when cooking for a group. I served it with some sauteed spinach and some brown rice.

Also, chicken thighs are the best part of a chicken, so even though this recipe actually does call for them, I use ’em most of the time, and so should you if you know what’s good.

serves 4

INGREDIENTS

3-4 tbsp. extra virgin olive oil

1/3 c. Major Grey’s mango chutney

3 tbsp. Dijon mustard

2 tbsp. mayonnaise

2 tbsp. fresh lime juice

4 large bone-in chicken thighs, with skin (but I shouldn’t have to tell you that)

1 1/2 c. bread crumbs

Another tbsp. olive oil for greasing the pan

RECIPE

1. Preheat oven to 375° F and lightly oil a rimmed baking sheet. Combine chutney, mustard, mayo, and lime juice in a bowl and toss the thighs in to coat completely.

2. Combine crumbs and oil on a plate; add the thighs one at a time and coat them. Arrange on the baking sheet NOT TOUCHING EACH OTHER.

3. Bake 35-40 minutes, until cooked through and the crumbs are golden brown. Eat ’em up!