Southern Fried Chicken
Recipe by Art Smith
Sometimes you just need say what the heck and indulge in some sinfully rich food. It's always better when you indulge with a little company so Peter from www.kalofagas.ca and I decided to try our hand at Art Smith's decadent Southern Fried Chicken. We didn't just settle for fried chicken, oh no, we decided to do an entire traditional southern feast.
That's right, ladies and gentlemen...our southern comfort feast included fried chicken, collard greens, cream mac n' cheese and cheddar buttermilk biscuits. For dessert we decided on my Chocolate, Banana & Peanut Butter Milkshakes. What? Did you really think we'd have fruit salad after this meal? Enjoy!
Serves: 4
Ingredients:
1/2 cup plus 1 teaspoon kosher salt
4 quarts cold water
One 4-pound chicken, cut into 8 pieces
1 quart buttermilk
2 tablespoons Tabasco
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
Directions:
1. In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.
2. Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.
3. In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.
4. Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.
Collard Greens
Serves: 4
Ingredients:
1 bunch of collard greens
2 Tbsp. butter or olive oil
1 large onion, peeled & sliced
2-3 cloves of garlic, smashed
1 smoked turkey leg or ham hock
chicken stock (or 1/2 tsp. of chicken bouillon (cube) + hot water)
Directions:
1. Lop-off the stalks from the collard greens and discard then place the leafy greens in a your sink and fill with water. Allow to soak for a few minutes then drain. Repeat until sand/grit is removed.
2. Now add the olive oil/butter into a large pot and add the onions, garlic, smoked meat sweat for 6-7 minutes. Slice/chop your collards and add into the pot and cover. The steam will render the water in the collards and after about 5 minutes, stir and cover and steam for another 5 minutes. Now add enough stock (or water plus seasoning) to just cover the collard greens and simmer on medium heat with the lid ajar for about 30-40 minutes or until fork tender. Remove the smoked meat and cut up and stir-in. Adjust seasoning with salt and pepper and serve as a side with your fried chicken along with some mac & cheese and biscuits.
Recipe by Art Smith
Sometimes you just need say what the heck and indulge in some sinfully rich food. It's always better when you indulge with a little company so Peter from www.kalofagas.ca and I decided to try our hand at Art Smith's decadent Southern Fried Chicken. We didn't just settle for fried chicken, oh no, we decided to do an entire traditional southern feast.That's right, ladies and gentlemen...our southern comfort feast included fried chicken, collard greens, cream mac n' cheese and cheddar buttermilk biscuits. For dessert we decided on my Chocolate, Banana & Peanut Butter Milkshakes. What? Did you really think we'd have fruit salad after this meal? Enjoy!
Serves: 4
Ingredients:1/2 cup plus 1 teaspoon kosher salt
4 quarts cold water
One 4-pound chicken, cut into 8 pieces
1 quart buttermilk
2 tablespoons Tabasco
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
Directions:
1. In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.
2. Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.
3. In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.
4. Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.
Collard Greens
Serves: 4Ingredients:
1 bunch of collard greens
2 Tbsp. butter or olive oil
1 large onion, peeled & sliced
2-3 cloves of garlic, smashed
1 smoked turkey leg or ham hock
chicken stock (or 1/2 tsp. of chicken bouillon (cube) + hot water)
Directions:
1. Lop-off the stalks from the collard greens and discard then place the leafy greens in a your sink and fill with water. Allow to soak for a few minutes then drain. Repeat until sand/grit is removed.
2. Now add the olive oil/butter into a large pot and add the onions, garlic, smoked meat sweat for 6-7 minutes. Slice/chop your collards and add into the pot and cover. The steam will render the water in the collards and after about 5 minutes, stir and cover and steam for another 5 minutes. Now add enough stock (or water plus seasoning) to just cover the collard greens and simmer on medium heat with the lid ajar for about 30-40 minutes or until fork tender. Remove the smoked meat and cut up and stir-in. Adjust seasoning with salt and pepper and serve as a side with your fried chicken along with some mac & cheese and biscuits.
Enjoy some more photos from our dinner.
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3 comments:
I had fun making fried chicken and this is the best I've tasted yet!!
mutlu yıllar...
Oh yes I do my chicken the same way.First in cold salted water for an overnight then I use Greek youghurt instead of buttermilk because I don't have and my country doesn't sell it.For the coating I use only flour,salt,pepper,cayenne or just simply red pepper,garlic salt and dried onion flakes.
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