Ahh fried chicken, what a simple thing to prepare, anyone can do that. Well, yes and no. Something lots of people forget is that it is really hard to find a fried chicken recipe that DOES NOT contain buttermilk. Trust me, it cannot be substituted for. Granted we can make a mean kosher schnitzel, but that has a different kind of crunch. Classic fried chicken is so often missed in pseudo-kosher homes. This recipe is kind of the love child of schnitzel and southern fried chicken; a strange and yet harmonious blend of German and Southern US cuisine…like Django in meal form.
Essentially this recipe uses the same process to prep and fry the chicken as a schnitzel, with a more similar flavour and texture to southern fried chicken. It’s the best of both worlds. Maybe that’s why it won best original screenplay.
Set up your chicken prep station in a logical organized way…like a line. I didn’t want the dredge to get clumpy so I split it over 2 plates. Set it up in the order you are going to work; chicken, dredge, egg wash, dredge, plate. Also I mostly took this picture because I wanted to use the panorama function on my camera.
The sauce is awesome. It’s really easy and really delicious. The original recipe recommends dipping the entire piece of fried chicken into the sauce after it’s done frying. I think this would be an excellent and delicious idea. I did not do this, however, because we’re very much a “sauce on the side” kind of group.
FRIED CHICKEN WITH HONEY GARLIC SAUCE
2 tbsp olive oil
4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 tsp ground black pepper
2 chicken breasts
1 cup flour
2 tsp salt
2 tsp black pepper
1 tbsp ground ginger
2 tsp ground nutmeg
1 tsp dried thyme
1 tsp dried sage
1 tbsp paprika
1 tsp cayenne pepper
4 tbsp water
1. Start by getting the sauce out of the way. In a medium saucepan cook olive oil and garlic on medium heat. Soften the garlic without letting it brown.
2. Add honey soy sauce and black pepper and simmer together for 5-10 minutes watch carefully as it simmers because it can foam up over the pot very easily.
3. Remove from heat and set aside until later.
4. On to the chicken. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness.
5. Sift together flour, salt, black pepper, ginger, nutmeg, thyme, sage, paprika and cayenne pepper
6. Make an egg wash by whisking together eggs and water.
7. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the chicken to get a good crust.
8. Heat a skillet on the stove with about a half inch of canola oil covering the bottom just below medium heat (4.5/10 on a burner).
9. Fry chicken in batches for about 4 or 5 minutes per side until golden brown and crispy.
10. Drain on a paper towel before serving, while gently reheating the honey garlic sauce.
Nonstick vegetable oil spray
1/4 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
2 garlic cloves, minced
1.5 teaspoon dried oregano
1/2 teaspoon finely grated lemon peel
1/2 teaspoon coarse kosher salt
1.5 lbs fingerling potatoes
1. Preheat oven to 425°F.
2. Clean and cut your potatoes in half lengthwise
3. Spray a large rimmed baking sheet with nonstick spray.
4. Whisk mustard, olive oil, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend.
5. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
6. Place potatoes in a single layer on prepared baking sheet.
7. Roast potatoes 40 minutes, turning every 10-15 minutes, until crusty outside and tender inside.
Original recipe – http://smittenkitchen.com/blog/2008/11/mustard-roasted-potatoes/
Chicken 7-10, continuing flipping potatoes until done
What a wonderful sight that is. Get to it.