Saturday, December 31, 2016

John Besh Fried Chicken

Here is the recipe from John Besh's latest cookbook:

Follow the link at the bottom of the page to order the book and to view the original article:


Here’s A Mouthwatering Step-By-Step Guide To Making The Most Insanely Delicious Fried Chicken

Literally nothing compares to that first bite of this crispy, crunchy coating and piping hot meat.

Literally nothing compares to that first bite of this crispy, crunchy coating and piping hot meat.
Lauren Zaser / Alice Mongkongllite / BuzzFeed
This is John Besh. He's one of the best Southern chefs in America and the one recipe he thinks everybody should learn to cook is his grandmother's fried chicken.
Lauren Zaser / BuzzFeed
“One of my sons always asks for this fried chicken for his birthday,” says Besh, who has twelve restaurants, four cookbooks, and a James Beard award. “It’s his favorite meal.” 
He put the recipe in his newest book, Besh Big Easy, which is a collection of all the meals he actually makes for his family. “When I cook at home, I like things that you can make in a single pot or pan,” he says. 
And, it turns out, the best, most authentic, Southern fried chicken is the kind you can make with just a few ingredients, in one skillet.

So we asked him to show us (and you, obvs) how to make it.

Here is everything you’ll need to make the fried chicken:

Here is everything you'll need to make the fried chicken:
Lauren Zaser / BuzzFeed
Chicken, salt and pepper, canola oil, celery salt, cayenne pepper, garlic powder, flour, and buttermilk.

1. Set the chicken pieces on a cutting board and season liberally with salt and pepper on all sides.

Set the chicken pieces on a cutting board and season liberally with salt and pepper on all sides.
Lauren Zaser / BuzzFeed
Besh started with a whole chicken, then cut it up to end up with two wings, two thighs, two drumsticks, and four breast pieces (cut each breast in half). You can see a video of him butchering the chicken at the bottom of this post.
If you don’t want to cut up a chicken — hey, NO SHAME — just buy three pounds of bone-in, skin-on chicken. A mix of breasts, thighs, and drumsticks is great, but you could use only your favorite parts, if you want.

2. Transfer the chicken to a large bowl and add the buttermilk, then let it sit for at least 15 minutes. Meanwhile, stir together the flour with the seasonings.

Transfer the chicken to a large bowl and add the buttermilk, then let it sit for at least 15 minutes. Meanwhile, stir together the flour with the seasonings.
Lauren Zaser / BuzzFeed
If you want — or, if you plan far enough in advance — you can marinate the chicken in the buttermilk for as long as 12 hours. If you’re marinating for more than 20 minutes, cover and refrigerate the chicken-buttermilk mixture as it marinates.

3. Heat 1 to 2 inches of oil in a heavy skillet (cast iron is best) or Dutch oven over high heat.

Heat 1 to 2 inches of oil in a heavy skillet (cast iron is best) or Dutch oven over high heat.
Lauren Zaser / BuzzFeed
“The more oil you have, the more consistent the temperature will be,” Besh says. “With less oil, it’ll fluctuate a little more, and you might get dark spots. It’s a little harder to get that beautiful, crisp crust.”

4. When the oil reaches 350°F on a deep-fry thermometer, turn the heat down to medium. You’re ready to fry!

When the oil reaches 350°F on a deep-fry thermometer, turn the heat down to medium. You're ready to fry!
Lauren Zaser / BuzzFeed
You want to keep the oil as close to 350°F as possible for the entire cooking process, so you might have to adjust the heat of your burner up or down a little bit.

5. Transfer 3 to 4 pieces of chicken from the buttermilk to the flour mixture, letting any excess buttermilk drip off.

Transfer 3 to 4 pieces of chicken from the buttermilk to the flour mixture, letting any excess buttermilk drip off.
Lauren Zaser / BuzzFeed
You want the chicken to be wet enough that the flour will stick, but not dripping.

6. Use your hands to pack the flour onto all sides of the chicken, then, working with one piece at a time, shake off any excess flour…

Use your hands to pack the flour onto all sides of the chicken, then, working with one piece at a time, shake off any excess flour...
Lauren Zaser / BuzzFeed

7. …and carefully place the dredged chicken in the hot oil.

...and carefully place the dredged chicken in the hot oil.
Lauren Zaser / BuzzFeed

8. Repeat with 2 or 3 more pieces of chicken. Make sure your oil temperature doesn’t drop lower than about 340°F. Try and keep it at 350°F.

Repeat with 2 or 3 more pieces of chicken. Make sure your oil temperature doesn't drop lower than about 340°F. Try and keep it at 350°F.
Lauren Zaser / BuzzFeed

9. Let the chicken fry for about 6 minutes, until it’s lightly browned on the underside.

Let the chicken fry for about 6 minutes, until it's lightly browned on the underside.
Lauren Zaser / BuzzFeed

10. Use tongs or a slotted spoon to carefully flip each piece of chicken.

Use tongs or a slotted spoon to carefully flip each piece of chicken.
Lauren Zaser / BuzzFeed

11. Cook for 6 more minutes, until the chicken is cooked through and both sides are golden brown.

Cook for 6 more minutes, until the chicken is cooked through and both sides are golden brown.
Lauren Zaser / BuzzFeed
Bigger pieces pieces will take longer to cook than the smaller pieces.
Besh knows when the chicken is done just by its golden brown color, because he’s a true pro. If you don’t trust yourself to know, you can cut a piece open and make sure it’s cooked all the way through (no pink), or you can insert a meat thermometer right into the middle of the piece of chicken. “I’d take it out at 140°F,” Besh says. “The politically correct answer would be 160°F, but if you take it out at 140°F, it’ll carry over.” 
By “carry over,” he means that the chicken will be so hot its internal temperature will continue to rise even after you take it out of the oil, so it’ll hit 160˚F anyway.

12. Lift the finished pieces of chicken out of the oil and transfer them to a paper towel-lined plate or baking sheet.

Lift the finished pieces of chicken out of the oil and transfer them to a paper towel-lined plate or baking sheet.
Lauren Zaser / BuzzFeed

13. Repeat the process, cooking 3 or 4 pieces of chicken at a time, until all the chicken is cooked. Season the cooked chicken with a little more salt and pepper, as soon as it comes out of the oil.

Repeat the process, cooking 3 or 4 pieces of chicken at a time, until all the chicken is cooked. Season the cooked chicken with a little more salt and pepper, as soon as it comes out of the oil.
Lauren Zaser / BuzzFeed

14. We asked Besh if he serves his fried chicken with any kind of sauce, and he suggested Tabasco honey…

We asked Besh if he serves his fried chicken with any kind of sauce, and he suggested Tabasco honey...
Lauren Zaser / BuzzFeed

…which is literally just honey with a little Tabasco mixed in.

...which is literally just honey with a little Tabasco mixed in.
Lauren Zaser / BuzzFeed

Turns out, Tabasco honey is really, REALLY good, and you should put it on everything.

Turns out, Tabasco honey is really, REALLY good, and you should put it on everything.
Lauren Zaser / BuzzFeed

You can spoon it right onto a crispy piece of chicken…

You can spoon it right onto a crispy piece of chicken...
Lauren Zaser / BuzzFeed

……… !!!!!!!!!!!!!!………

......... !!!!!!!!!!!!!!.........
Lauren Zaser / BuzzFeed

… or you can serve the chicken straight-up, with the honey on the side.

... or you can serve the chicken straight-up, with the honey on the side.
Lauren Zaser / BuzzFeed

Grandmother Grace’s Fried Chicken

Makes 6 servings
Recipe by John Besh, from Besh Big Easy
For this recipe, you can use a whole chicken cut into 10 pieces, or you can just buy 3 pounds of bone-in, skin-on chicken pieces. Make sure the breasts are cut in half and the drumsticks and thighs are separated. 
INGREDIENTS
For the chicken:
3 pounds bone-in, skin-on chicken pieces, preferably from one whole chicken
Salt and pepper
1 quart buttermilk
3 cups all-purpose flour
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Canola oil, for frying
For the tabasco honey:
1/2 cup honey
1 teaspoon tabasco, or more to taste. 
PREPARATION
For the chicken:
Season the chicken pieces generously with salt and pepper. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes. The idea is that the lactic acids tenderize the chicken. Sometimes my grandmother would even put the soaking chicken in the fridge overnight.
Mix together the flour, celery salt, garlic powder, cayenne, salt, and pepper in a large bowl. Dredge each chicken piece in the seasoned flour to coat well. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let extra batter drop off before frying. 
Heat about 1 to 2 inches of canola oil in a heavy skillet or Dutch oven until it reaches 350°F (get a deep-fry thermometer here). Place a few pieces of the chicken in the oil — you can’t do more than 3 or 4 at a time without causing the oil temperature to drop, which makes for greasier chicken — and fry for 6 to 8 minutes. Using a slotted spoon, turn each piece over, then cover the pan to cook for another 6 minutes. The chicken is done when it’s deep brown, cooked through. Drain on paper towels and salt well.
For the Tabasco honey:
Mix the honey and Tabasco in a small bowl and serve alongside the chicken, for dipping or drizzling.

For more authentic Southern recipes you can actually cook at home, check out Besh’s new book.

For more authentic Southern recipes you can actually cook at home, check out Besh's new book.
Get it here ($25).
1) Pull the leg away from the body make a cut in the skin right where the thigh meets the body. Once you’ve cut the skin, pull the whole leg backwards to pop the joint and pull the leg off the body. Repeat with the other leg.
2) Cut the wings off right at the second joint (where the wing meets the breast). 
3) Remove the breasts by cutting lengthwise down the breast bone. Use your knife to scrape the breast meat away from the ribs, all the way down, until the breasts are completely detached. (Besh used his hands to just rip the meat off, which is another option.)
4. Cut each breast piece in half, crosswise.
5. Cut the legs into two pieces each (the thigh and the drumstick): Do this by cutting diagonally through the leg joint that separates the thigh and the drumstick. You’ll have to push down on your knife, but it should go through fairly easily when you find the joint.

Original article here:

https://www.buzzfeed.com/christinebyrne/perfect-fried-chicken?utm_term=.pekQRn74m#.yaY90PeX2



Thursday, December 29, 2016

Fried Chicken Recipe from Food52

They say, "fried chicken as it's meant to be" but from the photos...well, that looks like some mighty overdone (cough *burned* cough fried chicken). Where's the golden brown color? Spice-wise and ingredients-wise it looks like a pretty good recipe. But I would remove the chicken when it reaches a golden color and finish in the oven to assure that the chicken is cooked through but still a nice color.

At any rate here is the link and the recipe in case you ever want to try this one. Be sure to read the comments sections as there is very valuable information contained there.

Food52 Fried Chicken As It's Meant To Be Article

The Recipe




Fried Chicken as It's Meant to Be

You know you love your great aunt's banana bread, but you probably don't know why you do. In Modern ComfortAshley Rodriguez from Not Without Salt figures out what makes our favorite classics work, and then makes them even better. 
Today: How to crack the code on fried chicken (no matter how far away you are from the South). 

Portland, Oregon has bicycling Darth Vaders, 1890s-style facial hair, plenty of plaid flannel, and Pine State Biscuits. It’s also the home of the original Pok Pok, some of the best coffee in the country (I don’t say that lightly -- I’m from Seattle), and a few of our closest friends. Needless to say, my husband and I frequent this fair city quite often. Even though there are dozens of new restaurants to try each time we visit, it’s always Pine State Biscuits that I crave.
 It’s The McIsley -- a towering biscuit with shattering fried chicken, honey, and pickles that bite you back -- that lures me in. After several trips and many long waits in line, I decided that this was a project that I needed to conquer in my own kitchen.
Here’s the thing: I don’t have tales of Grandma’s legendary fried chicken and my cast-iron pan didn’t come to me by way of many generations of friers -- it came from Amazon. I am about as far away from the South as you can get, and yet I was determined to crack the code on fried chicken. 


That is the sort of project that I love: taking a classic recipe and rethinking it -- dissecting all the parts, not just the ingredients but also the method, and putting it back together in a way that produces a dish that just might challenge the original. It’s the sort of project I’ll be regularly taking on in this column.
To produce flavorful fried chicken with a thick, crisp crust, I start with a dry brine, which is a mix of several different dried herbs and spices including thyme, marjoram, and garlic powder. I find a dry brine to be less cumbersome than submerging all the meat in a liquid brine, plus it really saturates the meat. Before the chicken pieces are fried, they’re dipped in a subtly tangy buttermilk and egg and dredged in flour. Not only is the flour laced with baking powder and cornstarch, which give the crust lift, lightness, and a crackling finish, but it’s also flavored with spices used in the dry brine so that both the crust and the chicken are herb-infused.

The real kicker here is that the chicken pieces (I prefer boneless, skinless thighs) are dipped into the buttermilk and flour mixture two times so that the ratio of meat to perfectly thick, crisp, and well-seasoned crust is practically 1:1. In my cookbook, this chicken sits on a black pepper biscuit with pickles, a drizzle of honey, and plenty of seedy mustard -- my homage to The McIsley. When I’m not in the mood for biscuits I prefer a piece of fried chicken between two pieces of fluffy white bread along with mayonnaise and pickles.
Make enough for leftovers and enjoy the thinly sliced cold fried chicken over a bowl of greens. 

Serves 4
For the spice mix:
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt
4 boneless, skinless chicken thighs (about 1 pound)
For the flour and buttermilk dredges:
1 cup (140 grams) all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder

1 cup (240 milliliters) buttermilk
1 egg
4 cups vegetable, canola, or peanut oil, for frying