Crispy Country Fried Chicken

Crispy Country Fried Chicken

Crispy Country Fried Chicken

One of the best food memories I have of growing up on a farm is watching my mother prepare chickens that we raised and frying them in a cast iron skillet (in lard, of course).  That succulent chicken was a favorite then, and is still.  Over the years I've tried various methods for making the best fried chicken, and this is my favorite. A soak in brine overnight does amazing things, the buttermilk flavors and acts as "glue" for the breading, and I recently discovered from a Southern cook how to get a more substantial "crust" on my chicken, something I had tried to do for years. This fried chicken recipe will make you a rock star with your family and friends!  Serves 4

2 quarts cold water

1/4 cup salt

1/4 cup sugar

1/4 cup hot sauce (I like Frank's)

3 pounds chicken pieces (split breasts cut in half, thighs, drumsticks)

1 cup buttermilk

1 Tablespoon salt

1 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne

2 cups self-rising flour

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon cayenne

1/4 cup buttermilk

4 cups vegetable or peanut oil

Combine the water, salt, and sugar in a 6-qt. plastic container with lid.  Stir until the salt and sugar are dissolved.  Add the hot sauce.  Add the chicken.  Cover and refrigerate 3-8 hours, or overnight.

One hour before cooking the chicken, remove it from the brine and place in a gallon freezer bag with zip-top.  Combine the buttermilk, salt, pepper, paprika, and cayenne in a glass measuring cup and pour over the chicken.  Press out the air and seal the top.  Turn the bag and massage the chicken to coat with the buttermilk mixture.  Allow to set on the counter for one hour.

Whisk together the flour, salt, garlic powder, paprika, and cayenne. until well-combined.  Pour the buttermilk over the mixture and, using your fingers, rub it into the flour mixture until evenly incorporated.  (Small clumps will form that add texture to the finished chicken-who knew!?)

Heat the oven to 400-degrees.  Place a wire rack in a rimmed baking sheet.  Place about 3/4-inch of oil in a 12-inch cast iron skillet.  Heat over medium-high heat until the oil is 375-degrees (use a thermometer).

Carefully place half of the chicken pieces, skin side down into the oil.  Fry until deep golden brown on both sides, about 6-7 minutes.  Adjust the burner to keep the temperature of the oil between 350-375 degrees.  Transfer the chicken to the rack in the pan, then fry the remaining chicken, and add that to the rack.

Bake the chicken in the preheated oven until an instant-read thermometer registers 165-degrees, 12-18 minutes.  Remove from the oven and serve.

Watermelon, Jicama, & Cucumber Salad on Arugula with Honey-Lime Dressing

Watermelon, JIcama, & Cucumber Salad on Arugula with Honey-Lime Dressing

Watermelon, JIcama, & Cucumber Salad on Arugula with Honey-Lime Dressing

My sister brought a yummy watermelon and feta salad to a family gathering, which inspired me to create this one.  I was after Latin flavors, and this combination of ingredients definitely accomplishes that.  This is a refreshing, juicy side salad for a hot summer day; all that's needed to make it a meal is a piece of grilled chicken and Corn on the Cob with Compound Butter.  Serves 6 (recipe can be halved)
2 teaspoons vegetable oil
1/2 cup pepitas (pumpkin seeds)
Large pinch each of cumin, ground chipotle powder, and salt
3 ounces baby arugula, washed and dry
5 cups 3/4-inch cubes of seedless watermelon
2 cups 3/4-inch cubes of peeled jicama
2 cups 3/4-inch cubes of English cucumber, seeds removed
3/4 cup very thinly-sliced scallions
1/2 cup cilantro leaves
6 ounces queso fresco, crumbled
Chia seeds
Honey-Lime Dressing

Heat a small skillet over medium heat.  Add the vegetable oil and heat until it begins to shimmer.  Add the pepitas and, shaking the pan and tossing from time to time, "toast" the pepitas.  When the pepitas look toasty and are fragrant, remove from the heat and stir in the cumin, ground chipotle, and salt. Transfer to a plate to cool completely.

When ready to serve,  arrange the arugula around the perimeter of a large deep platter, with a bit in the center, to "frame" the salad and also provide a bit of a bed for the salad. 

Combine the watermelon, jicama, cucumber, green onions, and cilantro in a bowl and toss to combine.  Drizzle with some of the Honey-Lime Dressing and toss.  Arrange on the platter.  Sprinkle with the crumbled queso fresco, then sprinkle the pepitas over, followed by a generous sprinkling of chia seeds.  Serve additional Honey Lime Dressing on the side.