Posts Tagged ‘fried’

Skillet-Fried Chicken

February 20, 2012

My husband has continuously asked for one dish ever since we got married – friend chicken. And being that half of my family is from the deep south, you would think that I would have some old grandmother recipe that I had made for years and, quite, frankly, didn’t even need the recipe. But the sad reality is that I had never made fried chicken before, and for only one, embarrassing reason – fear. Fear that I wouldn’t cook the chicken enough. Fear that I would spill oil everywhere. Fear that the chicken would not crisp up like you see on all of the cooking shows. And worst of all, fear I would embarrass my southern side of the family.

But, after 5 years I just couldn’t say no to my husband any longer. I figured I would give it a shot and if it went wrong, we would get take out and I wouldn’t tell a soul. Or, if it went right, I would not only be a fantastic wife, but a cook with new found confidence in doing something out of my comfort zone. Having said that, you know which one of the two was my outcome.

I won’t say it isn’t hard, or scary. It is both of those. But, once I got the hang of it, I was surprised at how crispy and delicious they looked. And even more surprised when we took our first bite and I thought had went to heaven. They were crispy, flavorful and had a slight hint of heat. With mashed potatoes and a glass of wine it was the Sunday night meal. And yes, I was completely oblivious to the caloric consequences – it was just too darn good to care.

The recipe came from Bon Appetit and was deemed the only friend chicken recipe you would ever need. They couldn’t have been more right.

A few tips I learned as a first-time fryer:
1. Don’t fill up the oil too far because it will REALLY get higher when you put the chicken in and you could risk a spill or two.
2. Use peanut oil and buy more than you think you need.
3. When in doubt, fry a bit more. This chicken is so moist, I do not believe a bit more time frying could have done it wrong.
4. Make sure to marinate overnight. It makes all the difference.
5. If you don’t have a cast iron skillet, now would be the perfect time to buy one. And I promise you will use it for more than just frying chicken.

Thanks again to Bon Appetit (and my husband constant requests) for enticing me to do something different in the kitchen, and learn that I can really expand my skills as long as I put fear aside.

SKILLET-FRIED CHICKEN
4 Servings

2 tablespoons kosher salt, divided
2 teaspoons plus 1 tablespoon freshly ground black pepper
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
Peanut oil (for frying)

Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.

Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2″ baking dish.

Pour oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4″. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

Poblano Albóndigas with Ancho Chile Soup

March 12, 2011

Our soup season is slowly coming to an end, so I was hoping to crank out a few batches of this warming comfort food before spring and the grill take over. This recipe was in Bon Appetit and the moment I saw it, I knew I had to try it.

Soup itself can sometimes not be considered a meal (a la Seinfeld) but this hearty soup has meatballs, rice and fried tortilla strips. Sounds like a meal to me!

It is work, so I would do it when you have a little time (like the weekend) but it is well worth the effort. The smoky flavor of the poblanos and ancho chile powder with the tangy punch of the lime and cilantro make this dish layered in its flavors. And – hint – make extra of the fried tortilla strips because they are fantastic! (also, I sprinkled some salt on them after I took them out of the oil for extra flavor).

The wonderful thing about this dish is not only is it amazing the first time around, but it makes fantastic leftovers. Go ahead and make the full batch, and give yourself lunch for the next few days.

So, as warm, hearty soups start trickling out of your recipe mix as the weather gets warmer, try this one before you put your dutch oven to rest.

POBLANO ALBONDIGAS WITH ANCHO CHILE SOUP
4 servings

Meatballs:
2 large fresh poblano chiles (9 to 10 ounces total)
1 pound ground beef (15% fat)
1/2 cup coarsely grated zucchini
1/4 cup finely grated onion
1/4 cup panko (Japanese breadcrumbs)
1 large egg, beaten to blend
2 garlic cloves, pressed
1 tablespoon ground cumin
1 teaspoon dried oregano (preferably Mexican), crumbled
1/2 teaspoon coarse kosher salt

Soup:
1 tablespoon olive oil
1/2 small onion, coarsely grated
2 garlic cloves, minced
3 tablespoons pure ancho chile powder or pasilla chile powder* (do not use blended chile powder)
9 cups low-salt beef broth
1/2 teaspoon dried oregano (preferably Mexican)
1 cup coarsely grated zucchini
1/4 cup long-grain white rice
1/4 cup chopped fresh cilantro
1 tablespoon (or more) fresh lime juice

Toppings:
3 tablespoons (or more) vegetable oil
4 corn tortillas, cut into 1/4-inch-wide strips
Chopped fresh cilantro

Meatballs:
Line large rimmed baking sheet with plastic wrap. Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup).

Place chiles in large bowl. Gently mix in beef and all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.

Soup:
Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.

Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.

Toppings:
Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.

Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro.

Walnut and Rosemary Oven-Fried Chicken with Toasted Garlic Escarole

February 20, 2011

In the winter, my tendency is to make tagines, baked pastas and all day stewed meats. It is a season of hearty food, rich food and the king of comfort food. The cold weather makes us craves rich, warm dishes that satisfy the belly and the soul.

But generally, around the end of February, I start to feel – well, large. Fortunately, this winter didn’t tag me with the extra 10 pounds it normally does (thanks to an upcoming beach vacation that keeps me sticking to my workout routine). However, I still get to a point where I want something a bit lighter. Something that I don’t eat with a glass of wine and fall asleep on the couch at 9pm.

And, with the uncharacteristically warm weather we have had as of late, this felt like a good dish that can transition to the summer months.

The chicken is so crispy and has a fried taste, without the added guilt (this dish has less than 300 calories). The rosemary and walnut give it extra flavor, and is balanced by the lemony salad. It was so delicious, light, and surprisingly very filling. This one will be making more appearances as the seasons change.

So, if you are like me and need to have a slight departure from your winter food rut, this recipe is a great one – and without the guilt. Thanks to Cooking Light for this one!

WALNUT AND ROSEMARY OVEN-FRIED CHICKEN
Serves 4

1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Rosemary leaves (optional)

Preheat oven to 425°.

Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
TOASTED GARLIC ESCAROLE
Cut a 1½-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1½ tablespoons olive oil in a small skillet over medium-high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1½ tablespoons fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Drizzle dressing over escarole, and toss to coat.

Pork and Pineapple Fried Rice

January 17, 2011

For those who read my blog, you might be wondering where the heck I have been. Did the holidays swallow me hole? Did I bake so much I never want to see a chocolate chip again?

The true reason from my c absence is ironic really. I have been eating take out and going to restaurants the past 2 weeks BECAUSE I love to cook so much. Because I spend more time in my teeny, tiny kitchen than any other room in the house, we finally decided to redo it! Truly my dream come true.

I always try to be positive. There are those without a kitchen, or kitchens smaller than mine (although I have yet to see them). But, the terrible, outdated countertops and dirty linoleum floor had annoyed me to the point of insanity. And although I will still have a small space for my hours of cooking, it will be a pretty space. Which, truly, is all I can ask for!

My dear brother-in-law (thank you, John!) and husband (thank you, Rob!) put in new, gorgeous ceramic tile while I was on a work trip,  then my husband and I put in new trim and threshholds, put in new hardware, painted the walls a beautiful neutral color, and now the kitchen is plugged back in and back in business (no more appliances in the dining room, thank goodness!). The final step is in the beginning of February – new granite countertops.

Instead of boring you with fragments of photos, I will wait until the renovation is complete so I can give full before and afters.

Before the demo of 2011 began, I got one last recipe in – leading the way for many nights of Chinese takeout.

I am actually embarrassed to admit that since I couldn’t find Chinese sausage (does anyone know where I can find it? Findley market perhaps?), I substituted lil’ smokies. Sad, I know, but I figured it would have the same smokiness that the Chinese sausage supposedly has.

Despite my desperate substitution, the dish was amazing! Make sure to use a wok and let the rice sit for a minute to get the crusty edges that will soon become your favorite part of the dish. This one is a quickie, and can be easily done on a weeknight. Thanks to Food & Wine for this home version of take out – much better than any takeout I have had (and now I am officially a connoisseur!).

So, hears to my kitchen being open once again, and a newer kitchen on the way!

PORK AND PINEAPPLE FRIED RICE
4-6 servings

1/4 cup low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil
4 ounces ground pork
3 small Chinese sausages (5 ounces), thinly sliced
3 scallions, white parts minced and green parts sliced
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1 hot red chile, seeded and minced
4 cups cold cooked jasmine rice or other long-grain white rice
1/4 cup cilantro leaves
1/4 cup finely diced fresh pineapple

1. In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sausages and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.


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