Extra-Crunchy Fried Chicken

February/March 2005

WHY THIS RECIPE WORKS:
Preparing a fried chicken recipe at home can be a messy, time-consuming affair. For a fried chicken recipe that could be made at home without the big mess, we brined the chicken in heavily salted buttermilk to keep it moist and well-seasoned. For the crunchy coating, we combined flour with a little baking powder, then added buttermilk to make a thick slurry, which clung tightly to the meat. Frying the chicken with the lid on the pot for half the cooking time contained the spatter-prone oil and kept it hot. We also found that shortening provided the cleanest flavor and least-greasy chicken, while peanut oil was a close second.

Serves 4

Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry thermometer to check the temperature of the oil before you add the chicken (see related testing). If you cannot find a chicken that weighs 3 1/2 pounds or less, or if you don't have a pan that is 11 inches in diameter, you will have to fry the chicken in two batches. Follow the recipe, frying the chicken four pieces at a time and keeping the first batch warm in a 200-degree oven while the second batch is cooking. If you want to produce a slightly healthier version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk. The chicken will be slightly less crunchy.

INGREDIENTS
2cups buttermilk plus 6 additional tablespoons
2tablespoons table salt
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock
3cups all-purpose flour
2teaspoons baking powder
3/4teaspoon dried thyme
1/2teaspoon ground black pepper
1/4teaspoon garlic powder
4 - 5cups vegetable shortening or peanut oil
INSTRUCTIONS
1. Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)

2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.

3. Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.

4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.) Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.

SECRETS TO A CRUNCHY COATING

1. Soak the chicken in a buttermilk-salt mixture.


2. Coat the chicken with the buttermilk-moistened flour.


3. Add the chicken to the hot oil and cover the pot to capture the steam.


4. Use tongs to flip the chicken and finish cooking with the cover off.


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Teething biscuits

1 large egg
Scant 1/3 cup sugar
2 1/4 cups wheat flour
1 tablespoon ground flax
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon cardamom or cinnamon
1-2 tablespoons ground brown rice (optional) for texture

Beat egg and sugar together. Mix flour, salt, baking powder, flax, cinnamon and rice together in a small bowl. Add vanilla to egg/sugar. Add flour mixture, add 1 tablespoon water., and mix for 5 min. Chill for 15 min. Shape into a 10 by 6 inch rectangle using water on your hands and rolling pin. Cut into 3 by 1/2 inch strips. Yielding 40 biscuits. Spay pan with Non stick spray. Bake at 325 for 25 min.

Lemon almond biscotti

Without chocolate 125 calories and 2.5 gr. fat per cookie. Yea! Makes 20

Ingredients
2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips
Directions
Preheat the oven to 325 degrees F.

Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Giada de laurentes

SERVINGS: 20 (PER BISCOTTI); Calories: 268; Total Fat: 11 grams; Saturated Fat: 5.5 grams; Protein: 5 grams; Total carbohydrates: 39 grams; Sugar: 26 grams Fiber: 1 grams; Cholesterol: 40 milligrams; Sodium: 191 milligrams

St. Louis BBQ Pork Steak

Not as easy as the tried and true Ross bbq pork chops, but with a little effort this dinner is elevated to something special. Only 20-30 min hands on time. Serve with rice and steamed veggies for a low effort low stress dinner. Grill indoors or out.

Boston butt pork roast or pork shoulder steaks (6 steaks)
1 1/2 cups ketchup
2 cups American lager (Budweiser)
1/4 cup dark brown sugar
1/4 cup A-1
2 tablespoons cider vinegar
2 tablespoons worchestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder (not salt)

Cut roast into inch thick steaks. Mix all sauce ingrediens together and pour into a 9x13 pan or disposable foil pan if using outdoor grill. Grill steaks until well crusted. Add meat to BBQ sauce. Cover and braise for 1 1/2 hours until tender (in oven at 325 or on your grill with all burners turned to low, grill closed.) Skim fat from sauce. Grill steaks lightly to caramelized sauce. Serve with reserved and skimmed sauce.

Lofthouse sugar cookies

Lofthouse Sugar Cookies

Makes 1 dozen

Ingredients
3 cups *cake flour (4 if rolling the dough out)
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 large eggs
2 tablespoons sour cream
1 teaspoon vanilla (or one vanilla bean)

Directions
In a medium bowl combine cake flour, baking powder and salt and set aside. 

Using an electric mixer cream together butter and sugar until light and fluffy.  Add in eggs one at a time stirring after each addition.  Stir in sour cream and vanilla until combined.  Gradually add in flour mixture combined.  

Chill dough for at least one hour in refrigerator. 

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  

Round cookies: Roll 3 tablespoons of dough into a ball.  Use flour on your hands if needed.  Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.  Continue with remaining dough, placing each 2 inches apart.  

If rolling: roll dough out onto a silicone baking mat to 1/4 inch thickness. These are best rolled out pretty thick. Flip rectangle of dough over to transfer to a baking sheet. Cut out cookies and remove scraps. Re-roll and cut more cookies.

Bake in preheated oven for 10. Cool for a 2-3 minutes on baking sheet, and transfer to wire rack to cool completely.  

Cream cheese Frosting

Ingredients
1/2 cup (1 stick) unsalted butter, soften
1/2 pkg cream cheese
2 cups confectioners sugar
1 teaspoon vanilla
food coloring (optional)

Directions
Using an electric mixer whip cream cheese and then butter together. Add vanilla. gradually add in confectioners sugar. blend on medium until fluffy.  Add in food color if desired. 

*substitute 1/4 cup corn starch plus 3/4 cups flour for cake every 2 cups of cake flour.

On the fly cafe rio dressing

1/4 cup salsa verde
Juice of 1/2 a lime
1 jalapeño, seeded and chopped (I always keep a few in the freezer) optional
Shake of garlic powder or 1 clove minced
Few dashes neon green habanero hot sauce
3/4 cup high quality ranch dressing
Handful cilantro (stems welcome)

Blitz in the blender. Let sit 20 min and serve. Season with more hot sauce if desired. Serve as a "cafe Rio" salad by layering a warmed tortilla with cheddar, rice, beans (see my bean recipe on here), meat of your choice, and romaine lettuce. Garnish with cilantro, guacamole, pico de gallo, and a lime wedge if desired.

Peanut Butter Mousse pie

1pkg chocolate graham crackers (pkg not box)
6 tbsp. melted butter
Sprinkle of cinnamon
1/4 cup sugar

1 1/4 cup bittersweet chocolate chips
1/3 cup cream

1 1/4 cup smooth peanut butter
8 oz. cream cheese, room temp
2/3 cup sugar
1 1/2 cup whipping cream
Vanilla to taste

Crush graham crackers, add cinnamon, sugar and butter. Form into a crust. Bake at 350 for 10 min. Set aside to cool.

Heat cream in microwave until hot. Pour over chocolate chips, stir until smooth and glossy. Let cool.

Mix peanut butter, cream cheese, sugar and vanilla on medium spead until light and fluffy. Taste and add more sugar if necessary. Set aside.

Whip cream until stiff peaks. Add 1/4 of whipped cream to mousse mixture and stir until incorporated. Fold in remaining cream.

Spread ganache evenly over the crust. Top with mousse and chocolate curls. (use the heat of your hand and a veggie peeler to make long curls)

Fruit cobbler

I did this with fresh sweet cherries. It was fabulous!

Preheat the oven to 350 degrees.

Fruit Mixture

3 cups fruit (peaches, sweet cherries, nectarines, plums, raspberries)
1 tablespoon tapioca
1/2 teaspoon cinnamon, optional
1/2 lemon juiced and zested
1/4-1/2 cup sugar depending on sweetness of fruit

Pour the fruit into a 9 inch cake pam

Topping

1 egg
1/3 cup plus 4 tablespoons milk
4 tablespoons butter, melted
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Zest of half a lemon

In a medium bowl, whisk the butter, milk, and egg together.  Add the sugar and vanilla and stir. 

Combine the dry ingredients and add them to the liquid mixture.   Stir until just combined. 

Spoon batter over the fruit mixture so that the fruit is covered. 

Bake for 35-40 minutes or until the top is a golden brown.  

Chicken Con Broccoli

1 link of sausage
1 chicken breast, split flat wise
1 head broccoli, cut into small bite size florets
1 tablespoon EVOO
1 tablespoon butter
4 cloves garlic, chopped
1/4 cup minced onion
Pinch red pepper flakes
1 cup chicken stock
Parmesan to taste (about 1 cup)
1 lb. Wheat Spaghetti

Par-cook sausage in chicken stock for 5 min. , Season chicken with seasoning of your choice, brown chicken and sausage in a frying pan. Meanwhile, Reserve stock. Cook pasta according to directions, and blanch broccoli for 2 min in pasta water. Reserve 1/2 cup pasta water.. Remove from pan, let rest, and slice thinly. Add oil, butter, chile flakes, onion and garlic. Cook until garlic is golden brown. Add chicken stock scraping up any brown bits off the bottom of the pan. Add pasta, Parmesan, chicken, and any juices, sausage, and broccoli. Toss to coat and add pasta water as needed to moisten.

Classic Sandwich Bread (like Grandma Sycamores)

Classic Sandwich Bread
A A A

For sandwiches, toast, and French toast, you just can’t beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.
3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.

Sugared vanilla buttercream

I ran out of powdered sugar and tried making my own in the blender. The result was a smooth, creamy buttercream with a slight crunch from the half ground sugar crystals. It is so unexpected and very dekicious! A lovely mishap that makes a fantastic frosting for vanilla cupcakes!

1 cup sugar
1 tsp cornstarch
1 teaspoon vanilla
1/2 cup butter (room temp)
1 cup powdered sugar
1/3 cup whipping cream

Grind sugar and cornstarch together in a blender (not food processor) until powdery. Cream butter until pale yellow, gradually add both sugars, add vanilla. Turn to med-high and add 1/3 cup whipping cream. Beat until fluffy. Enjoy!

Chewy snickerdoodles

1 cup unsalted butter, room temp
1 1/2 cups sugar
2 large eggs, room temp.
1 1/2 cups flour
1 1/4 cups bread flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

36 cookies
Preheat oven to 350

Whip butter until fluffy. Add sugar slowly to butter until combined. Butter should be very pale and fluffy. Add eggs one at a time. Mix flour, cream of tartar, and salt together in a separate bowl. Add flour mixture to butter mixture slowly. Chill dough and cookie sheet 15 min. Roll 1 inch balls of dough in cinnamon/sugar. Bake for 10 min. Let set on cookie sheet 2 min. Cool on wire rack.

Velvet Pound Cake

Dense, perfectly mildly sweet, and fully of velvety butter goodness!

Pound Cake Recipe:

1 vanilla bean (optional)

6 large eggs, room temperature

1/3 cup whole milk, room temperature

1 tablespoon pure vanilla extract (1/2 T. If using vanilla bean)

3 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup granulated white sugar, plus extra for sugaring loaf pans

3 sticks unsalted butter, room temperature, plus extra for buttering loaf pans.

Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, 2 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.

In a medium bowl lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  

Butter and sugar pans.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.

Makes two 9 x 5 x 3 inch loaf.

Source:

Basic Beefy Pot Roast (simplified)

The tomato paste, soy, and onion just make the beef taste even more beefy. These do not impart a strong flavor.

4 lb. Chuck roast
1 onion, sliced
2 carrots, peeled and cut into 1 inch pieces
2 ribs celery, cut into halves
2 bay leaves
Tablespoon tomato paste
1 tablespoon soy sauce
3 garlic cloves
Rosemary and thyme to taste
1 cup red wine
1 tablespoon beef base

Cut roast into 3 parts and salt on all sides. Brown on all sides in a Dutch oven with some vegetable oil. Make sure to form a good crust. Remove meat and brown onions, carrots and celery. Add tomato paste and garlic, and cook for 60 sec. Add soy and wine. Reduce for a few minutes. add beef base and 2 cups water. Nestle beef back into sauce, and bring to a simmer. Bake at 300 for 3 hours or until tender, but not mushy.

Cream cheese frosting

This is the proportion of cream cheese and butter that I think produces the best cream cheesy taste without overwhelming other flavors.

12 oz. Cream cheese, softened (1 1/2blocks)
6 T. Butter, softened
2 tsp. Vanilla
2-4 cups powdered sugar (to taste)

Beat cream cheese and vanilla together, add butter and beat until smooth, add sugar a cup at a time until incorporated and to your taste. Add 1-4 tsp. Milk until you reach desired consistency. Don't over beat frosting.

Lemon Parmesan chicken sandwiches

These are simple, quick, and really delicious. serves 6

3 chicken breasts, cut lengthwise into cutlets
Tuscan seasoning from Costco or any seasoning you like
1/4 cup grated Parmesan
1 lemon, zested
1/4 cup parsley, chopped
1/2 cup mayonnaise
6 rolls, toasted
Romaine lettuce

Season and grill chicken. Sprinkle with lemon juice to taste. Mix mayo, parmesan, 1 tsp. lemon zest, juice of 1/2 lemon, parsley and pepper to taste. Toast buns. Spread mayo on both sides of roll, layer with romaine lettuce and a chicken cutlet. Top with more Parmesan.

Lemon artichoke pasta with lemon grilled chicken

1/4 cup minced onion
2 cloves garlic
1 tablespoon olive oil
1/2 cup white wine
1/2 cup heavy cream
1/2 cup milk
1 teaspoon corn starch
1 can artichoke hearts
Parmesan cheese
1 large grilled chicken breast, butterflied
1 tablespoon lemon zest
Juice of lemon
1 1/2 lb. Spaghetti


Sauté onion and garlic in olive oil until translucent. Add wine reduce for 3 min. Add cream, corn starch, and milk and reduce for 5 more minutes. Add artichoke hearts, cheese to taste, and salt and pepper. Squirt juice from 1/4 of lemon over chicken breast. Slice chicken breast thinly. Toss spaghetti, 1/4 cup pasta water, chicken, lemon zest, and remaining lemon juice together. heat through and serve with more parmesan cheese.

Chewy and Soft Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup shortening
2 cups packed brown sugar
2 eggs
1 1/2 cup chunky peanut butter
1 teaspoon vanilla extract
2 3/4 cups AP or bread flour (bread flour improves the texture)
1 teaspoon baking soda
1 teaspoon salt

Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended. Mix additional 1-2 min to develop some chew. ( gluten)

Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork dipped in sugar. Let chill in the fridge for 5-10 minutes

Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

Honey Peppered Salmon (chicken)

2 tablespoons olive oil
2 tablespoons Dijon mustard
3 cloves garlic, pressed or minced
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
2 tablespoons lemon juice
1 tablespoon honey
Salt to taste

2 6 oz. Fillets of salmon or 2 chicken breasts

Mix all ingredients together. Marinade fish for 20 minutes or chicken for 1-4 hours. Bake protien in marinade at 350 until salmon reaches 130 degrees or chicken gets to 165 degrees. You may want to make extra marinade and heat and serve as a sauce in the side.

Adapted from Intercourses cookbook

Raisin, cinnamon, Nut bread (based on Beard's recipe)

1 cup golden raisins
Hot water
2 tablespoons sherry or rum

1 1/2 teaspoons cinnamon
1/3 cup brown sugar
1/2 cup chopped almonds or other nut

2 1/2 teaspoons yeast
1/3 cup honey
1/2 cup warm water (105-115)
1/4 cup butter (half stick), chilled and cut into small pieces
1 3/4 milk, warmed to 115 degrees
1 1/2 tablespoon salt
5 1/2-6 cups all purpose flour

Soak raisins in hot water and sherry for an hour. Mix yeast, water, and honey together. Let proof 5 min. Dissolve salt in milk and warm the butter in milk. Add milk to yeast mixture and mix in flour one cup at a time until dough comes together. Hold back 1/2 a cup of flour. JKnead in mixer for 5 minutes or 10 min by hand. Dough should be fairly soft and elastic. Butter bowl and top of dough and let proof for 1 hour or until doubled in size.

Punch down dough and knead in 1/2 raisins and all of nuts. Divide into 2 and let rest 10 minutes. Roll each piece into a 5 x12 inch rectangle. Sprinkle sugar mixture and remaining raisins, leaving a 1/2 inch edge. Roll up loaf tightly (short way), pinch seam and pull sides under to form heels. Place in buttered loaf plan. Let proof a hour, until doubled in size. Bake at 400 for 25-35 min. Or until loaf reaches 200 degrees and sounds hollow when tapped on the bottom. Remove from pan. Place back in oven for 3-5 min if you prefer a crunchy crust. (I do).