Tag Archives: Fried Chicken

Ultimate Korean Fried Chicken with grilled asparagus and pickled radishes

Ultimate Korean Fried Chicken with grilled asparagus and pickled radishes

  • Servings: 4
  • Difficulty: moderate
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Ultimate Korean Fried Chicken
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Saw Judy Joo on a recent episode of FoodNetwork’s “The Kitchen”. Judy has a show that features Korean foods which are very popular in the US these days. It’s the new asian food craze over here and for good reason. Many of the dishes are clean and include a lot of fun vegetables with unique sauces.

This turned out amazing. The chicken was so crispy but bursting with moisture inside. The coating has Korean Chili flakes and other seasoning that give it a great flavor beyond other fried chicken batters.

But the sauce….”oh the sauce”so amazing. If you have trouble finding the Gochujang paste in your stores order it from Amazon (and the flakes too for that matter). It kind of tastes like fermented Sriracha. Just deeper in flavor.

Sauce Judy used grams in her measurements, I converted the largest amount to cups and then just winged it for the rest. I like soy and vinegar so I used more than she did but also backed off on the Sesame oil given it’s strength of flavor.

Grilling the asparagus gives the smokey / char flavor and the soy marinade compliments the entire dish. Finally the pickled radishes are perfect for this. The chicken and sauce are crunchy and deep in flavor and the radish comes in and cuts those flavors with a sweet acidic refreshing palate reset. So nice after two bites of the chicken and asparagus to drop in a radish to shake it up.

This is an easy dish but there are some steps and if you want the chicken crunchy and the entire plate to come together at the same time you will be multi-tasking. I suppose you could make your asparagus and put it in the oven at 150 or 200 to keep warm while you fry your chicken.
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Ingredients
Chicken tenderloins and thighs (I used skinless and boneless)
Oil for frying

Pre-Coating
1/4 cup (32 grams) cornstarch or corn flour
2 1/2 teaspoons kosher salt or sea salt
1/2 teaspoon baking powder
10 grinds black pepper
2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)

Batter
Oil, for frying
1/2 cup cornstarch or corn flour
1/4 cup fine matzo meal
1/4 cup AP flour (you could use GF here)
2 tablespoons Korean chile flakes (gochugaru)
1 tablespoon kosher salt or sea salt
2 1/2 teaspoons garlic granules
2 1/2 teaspoons onion granules
1/4 teaspoon baking powder
1 cup (237 grams) water
1/3 cup (75 grams) vodka
2 tablespoons Korean chile paste (gochujang)

Batter
1/2 cup cornstarch or corn flour
1/4 cup fine matzo meal
1/4 cup AP flour
2 tbs Korean chile flakes (gochugaru)
1 tbs garlic powder
1 tbs onion powder
1/4 tsp baking powder
2 pinches of Kosher Salt

1 cup water
1/3 cup vodka
2 tbs Korean chile paste (gochujang)

Pickled Radish
Sliced Radishes
1/2 cup rice vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon kosher salt
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Gochujang Dipping Sauce
2/3 cup dark brown sugar
1/3 cup Korean chile paste (gochujang)
1/3 cup soy sauce
2 tbs rice vinegar
1 tbs sesame oil
1 tsp grated ginger
3 cloves garlic


Soy Grilled Asparagus

1 bunch of Asparagus
2 tbs of Soy Sauce
2 tsp of Ginger diced
1 tbs of Seasoned Rice Wine Vinegar
Green onions diced
Toasted Sesame Seeds
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Directions

1. Make your radishes by washing and cutting them into chips or discs. Mix your water, sugar and vinegar and stir until sugar is dissolved. Add radishes and refrigerate.

2. Prep your chicken by trimming, washing and drying them well. Mix your pre-coating and take your dried chicken and coat so that everything is dusted white. Set your chicken on a wire wrack and let it is rest for an hour. The batter is thin so you want this dry so that it will stick to it. IMG_9369

3. While chicken is drying, make your Gochujang Dipping Sauce by mixing everything into a small pot and bring to a simmer and turn it down a little and let it continue to simmer for 5 minutes. Remove from heat and let it cool.
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4. Prep your Asparagus by cutting the thick woody area off and the then use a peeler and remove some of the bottom. (optional). Mix your soy mixture and coat asparagus and let them marinate for a few minutes.

5. Okay now go ahead and pour your oil in a smaller pot so that the oil is deeper than it would be as if you poured a thin layer in a cast iron skillet. Given the batter is thin you need depth in your oil because this will stick to the bottom. Also take a grill pan on another burner and heat it up to medium. You are about to multi-task.
Go ahead and get your radishes out and pour your sauce into a dipping bowl and get your plates ready.

6. Frying the chicken. When your oil hits 350 degrees. May your batter by mixing your dry ingredients into a large bowl. No in a separate bowl mix your water, vodka and paste until blended. Pour it into the dry ingredients and stir well. Take your dry coated chicken and dip it into the batter until well covered. Pull the chicken out of the batter and shake off excess batter. Dangle your chicken in the oil (be careful) and cook half of the chicken piece for about thirty seconds before releasing it into the grease. Down over crowd and fry your chicken in batched until browned an crunchy. Remove and let it rest on a wire wrack. IMG_9377

7. While your chicken is frying add your asparagus to your grill pan and char it for about 8 minutes. Just work on your chicken and while frying move the asparagus around. Once done I dipped it back into the marinade and then plated it by cutting some green onions and topping it with toasted sesame seeds.

8. Add you radishes and a few crispy chicken strips to the plate and eat. So good.

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Read more at: http://www.foodnetwork.com/recipes/ultimate-korean-fried-chicken.html?oc=linkback

Biscuits with Sriracha Fried Chicken and Pimento Cheese

  • Difficulty: moderate due to the biscuit making
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Biscuits with Sriracha Fried Chicken and Pimento Cheese
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The holy trio of southern delights in one dish. It’s an icy Sunday with a line up of Playoff Football. Perfect for a warm homemade biscuit sandwich with fried chicken slathered with my primo pimento cheese.

I luckily happened across a fellow food blogger site http://perpetuallyhungryblog.wordpress.com/ that I have mentioned before. (I even have her on my About me page that contains some of my favorite sites) Taylor is a Carolina girl and not only has great looking food but her photos are amazing. She posted a recipe for Fried Chicken Pimento Cheese Biscuits in September. I printed it off and have kept is in my massive pile of recipes as one to try.

On my pimento cheese dip post I talked about how I loved this recipe at a, now shuttered, Whiskey bar in Dallas,TX. They served theirs with simple table crackers. Jill and I would order a bowl of it and use it clean our palate as we strolled through their regional whiskey flights. Topped with three or four shakes of Tabasco and I was in heaven. Ever since then, I have been on a pimento cheese recipe hunt and I think I found it.

Also I am in a similar hunt for fried chicken recipes and techniques. I saw one on thebeeroness.com that brined the chicken in Sriracha and Beer Fried Chicken. Thought I would give it a try.

The biscuit turned out soft and “pillowy”, I think I overworked the dough so it came out more like a dinner roll. Still good. Also I usually keep a jar of pimentos in the pantry but must have used them so this spread is pimento-less. I also went with some GF panko bread crumbs to try to cut down on the gluten. Truth be told, if you are going to make this baby, you might as well go all the way.
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Ingredients:
Fried Chicken
Chicken Breasts and Thighs

Chicken Brine
2 cups buttermilk
1 beer
1 onion cut up
2 tbs Kosher Salt
2 tbs Sriracha
1 tbs pickle juice

Fried Chicken Flour mixture
2 cups AP flour or whatever you want to use
1 tbs chili powder
1 tsp onion powder
2 tbs of fine grated Parmesan cheese
pinch of salt, pepper, cayenne

Pimento Cheese
2 cups shredded Cheddar Cheese
1/2 cup of shredded Monterrey Jack Cheese
4 oz of cream cheese
1/2 cup Dukes Mayo
1 jar (4oz) drained pimentos
1/3 cup of diced jarred jalapenos
1 tbs of grated onion
3 dashes of Tabasco
1 dash Worcestershire sauce
pinch of garlic powder
pinch of onion powder

Biscuit
1 envelope of active dry yeast
1/2 cup of warm water (100 degrees)
2 cups of buttermilk
5 1/2 cups AP flour
1 1/2 tbs baking powder
1 1/2 tsp Kosher Salt
1/2 tsp baking soda
1/4 cup of sugar
3/4 cup shortening

Directions:
1. Slice the chicken to the size of your planned biscuit or sandwich bread and put it into a ziplock bag with the other ingredients for at least 24 hours.

2. Go head and make your pimento cheese the night before too. Gets better when combined. Given I add a little cream cheese in mine I use a food processor and turn it into more of a dip or spread. Sometimes when I want more texture I will work together in a mixing bowl.

I don’t want to start a Mayo war but I really think Dukes Mayo is the best mayo out there. If you don’t have it in your grocery store, demand it and buy it on Amazon until they come to their senses.

3. The biscuit.. You could skip this and just buy some biscuits or try this recipe. I tried this because it is the recipe Taylor used and she like it. It does have yeast, so you will need to activate in warm water (100 degrees) by combining yeast. I put the sugar in the water too. Let it do it’s work for 5 minutes until frothy.

I put my dry ingredients in a bowl and then pour in the water, yeast and sugar mix. I fold it lightly and then add the shortening and buttermilk until I get the consistency I am looking for. Add flour if it is too wet. I pour this out onto a sheet pan dusted with flour and put it in the oven (off) to rest/proof for 50mins.

I shape the dough and cut it and then let it rest for another 5 minutes while the oven preheats to 425 degrees. Given I was making a sandwich I cut mine into large squares. Bake for 12 minutes or until they are brown. You can brush with butter if you want too.

4. Back to the chicken, while your biscuit dough it proofing you can make your chicken by dredging it in the flour mixture making sure your press it into the chicken pieces. Put them on a wire wrack and put them in the fridge for 20mins. This steps ensures the crust and the chicken adhere to each other. In a medium heated cast iron skillet with a little peanut oil, cook on both sides until brown and your chicken is done. Don’t go beyond medium heat here or you may not get your chicken cooked all the way through. If you happen to go with a thicker breast if you brown it but don’t think it’s done finish it in the oven (350 degrees).
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Pickle Brined Fried Chicken and Collard Greens

Pickle Brined Fried Chicken and Collard Greens

  • Servings: 2.5
  • Difficulty: easy
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Pickle Brined Fried Chicken and Collard Greens

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Fried Chicken, BBQ, Chili, Enchiladas are pretty sacred dishes in the South.   Cooks lay claim to “the best ever” based upon their brine, their coating, their heat level, their oil and/or their equipment or technique. So   my attempt is to actually find my best ever fried chicken.  The dish I can claim as my secret and that can make tasters swoon.

So you will likely see several recipes for fried chicken, BBQ, Tikka Masala, Chili, Mexican food as I try to get to my “best ever in all those categories”.

This recipe was adapted by Bon Appetit Magazine September 2014 publication featuring Rose’s Luxury Restaurant. It’s on my list to try the next time I am in the DC area. Looks like a great place and was named one of the best restaurants in the US 2014. Link to article.
http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/roses-luxury

When someone master’s a dish or technique I am skeptical that when they share their recipe they slyly leave out a step or ingredient to keep you wondering how they do it so much better than you can.

No knock on Rose’s but mine didn’t turn out too well. Way too salty but I will say the chicken was moist and the coating was super crunchy and awesome. It simply had too much salt. So I am going to take their recipe and dial it back a bit on the salt.
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Ingredients:
Chicken Breasts (I went boneless, skinless and cut into strips for Jill)

Brine:
1 tbs Yellow Mustard
1 tbs Brown Mustard Seeds
1.5 tsp of Coriander seeds
1 cup of Apple Cider Vinegar
5 glugs of Tabasco
2 glugs of Pickle Brine
2 tbs of Kosher Salt
1/3 cup of Sugar
¼ fresh dill

Coating:

2 cups buttermilk
Tabasco
2 cups AP flour
Vegetable or Peanut oil for frying

Sauce:
Mixture of Course Grain mustard, spicy brown mustard, honey, Duke mayo, Tabasco
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Directions:
1. Brine: Toast your mustard and coriander seeds on medium heat for about 3mins and they pop.   Add the remaining brine ingredients (except the water) and bring to a boil and the sugar and salt are dissolved. Remove from the heat and stir in cold water to cool it down. Wait until it is tepid and then add the chicken and brine into a Ziploc and let the magic happen for 24hrs.

2. 1hr before you eat you are going to dredge your chicken and let it rest for 45-60mins.

Two bowls or pie dishes add flour to one and buttermilk to the other. I season my flour with Kosher Salt, Pepper and Paprika and Slap Ya Mama or cayenne pepper. Wet, Dry, Wet Dry and place on a wire rack and let it sit for 45-50mins so that they flour can fully adhere to the bird.

3. I have a newly purchased fryer but you can do this on a stove top in a skillet. Get your oil to 375 and work in batches careful to not over crowd. Cook until browned and crispy 175 internal temp. If you are working on a lot of chicken I would heat your oven up to 200 degrees and place your fried chicken in there to continue to get crispy instead of soggy at room temp.
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Collard Greens

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I love well prepared collards. They stink your house up but I just love em. Tonight we made some fried chicken so I thought collards would be a nice compliment along with maybe an easy stove top mac n cheese.

Ingredients:
2 bunches of Collards (spines removed)
4 slices of bacon
1 yellow onion
5 cloves of garlic
3-4 cups Chicken Stock
Tabasco
SlapYa Mama seasoning
Red Pepper Flakes
Kosher Salt
Black Pepper

Directions:
1. Large cold pot add your chopped bacon.  Turn on your heat to medium-low and let that bacon render out the fat. Remove crispy bacon.Add your chopped onion into the bacon fat and cook until translucent. Add your garlic, careful not to burn it and then your chopped collards.

2. Technique for Collards. I remove the spines and stack them up on top of each other.   Then I roll that stack into a cylinder and cut it so that there are long but thin ribbons.

3. Add stock and spices and simmer for an hour or more. Before serving sprinkle your crispy bacon on top. If you like the bacon softer you can add it to the pot with everything else.

Stove top Mac n Cheese

Simple bechamel with milk, chedder, mont jack and elbow pasta
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