Randy Feltis shares a recipe for a southern inspired fried chicken.
World’s finest double fried chicken
Ingredients:
- 3 lb (1.4 kg) chicken thighs
- 1 onion, chopped
- 12 sprigs fresh thyme
- 2 cups (500 mL) buttermilk
- 2 eggs
- 1-1/2 cups (375 mL) all-purpose flour
- 2 tbsp (30 mL) mustard powder
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) cayenne pepper
- 1 tsp (5 mL) coarsely ground black pepper
- Canola oil or vegetable oil, for deep frying
Method:
Place chicken in large bowl; or zip lock bag, add onion, thyme sprigs and buttermilk, turning chicken to coat. Cover and marinate in refrigerator for 2 – 20 hours
In separate bowl, whisk together flour, mustard, salt, cayenne and black pepper. place marinade to side, press chicken into flour mixture, turning to coat. Keeping pieces separate, repeat! yes double dip! Let set up on baking tray
Pour oil into deep-fryer or large wide heavy-bottomed pot to depth of at least 2-1/2 inches (6 cm), but no more than halfway up side of pot. Heat over medium heat until deep-fryer thermometer registers 375°F (190°C).
Deep-fry drumsticks, in batches, until crisp, floating and juices run clear when chicken is pierced, 10 to 12 minutes. Transfer to paper towel–lined platter. Let cool. (Make-ahead: Refrigerate for up to 24 hours.)
10 minute Chardonnay chicken gravy
Ingredients:
- 2 tablespoons butter
- 2 tablespoons AP flour
- 2 garlic cloves
- 2 shallots
- 3 sprigs rosemary
- 1 glass chardonnay
- 1 small glass sherry
- 3 cups chicken stock
- salt and pepper
Method:
In a large pot sweat garlic and shallots with a touch of butter. On a cutting board on the side mix equal parts butter and flour to a fine paste. Degaze the garlic and shallots with sherry then white wine, reduce by half add chicken stock, rosemary and SnP. Simmer and whisk in paste till gravy coats the back of a spoon.
Courtesy Randy Feltis
www.oscarsrestaurant.ca
@oscarsBarrie