Culinary Confessional

Crispy Buttermilk Fried Chicken One 4 lb chicken, cut into 8 pieces 3 cups buttermilk 3 tbsp ground chili powder (divided) 2 tbsp kosher salt (divided) 2 tbsp ground chipotle powder 2 tbsp cayenne pepper 2 cups flour Canola oil for frying Preheat oven to 350-deg. In a deep pot or Dutch oven, bring the oil to 365-deg. Rinse the chicken pieces and pat dry. In a large bowl, combine the buttermilk, 1 tbsp salt, 1 tbsp chili powder, 1 tbsp cayenne, and 1 tbsp cayenne. Add the chicken, turning over several times to coat completely, then let marinate in the fridge for at least 2 hours. In a separate large bowl, sift together the flour, 2 tbsp chili powder, 1 tbsp salt, 1 tbsp chipotle powder, and 1 tbsp cayenne pepper. Shake the excess buttermilk from the chicken, then toss in the seasoned flour, coating evenly. Working in batches and being careful not to overcrowd the pot, gently lower the chicken into the oil and fry until browned and crisp, turning over once or twice, for about 11 minutes. Using tongs, remove the chicken from the pot and let dry on paper towels. Let the oil climb back to 365-deg before adding the remaining chicken to the pot. Place the fried chicken on a large baking sheet and finish off cooking in the oven, about 12 minutes. Serve immediately. Approximate Nutritional Values: http://deep-fried.food.com/recipe/carolina-crispy-buttermilk-fried-chicken-143976

Firehouse Fried Chicken 1 lb chicken tenders 1 cup buttermilk 3/4 cup flour 1/2 cup cornstarch 1 egg 1 tbsp garlic powder 2 tbsp smoked paprika 1 cup flour 1 cup panko breadcrumbs 1/2 cup mayonnaise 1/4 cup sweet chili sauce 2 tbsp hot sauce 1 tbsp lime juice 2 tbsp honey Salt and pepper to taste Vegetable oil for frying In a small bowl, whisk together the mayo, chili sauce, hot sauce, lime juice, and honey.  Cover with plastic and let sit in the fridge for at least 30 minutes to allow the flavors to marry. In a medium bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt and pepper. Stir, then add the hot sauce, egg, and buttermilk.  Whisk until the batter is smooth. Add the chicken to the bowl, tossing to ensure each piece is coated thoroughly.  Let marinate in the fridge for at least 3 hours. Place the panko breadcrumbs in a flat plate.  In another plate, place the flour. Preheat the oil in a large skillet to 350-deg. Shake the excess marinade off the chicken, then dredge each piece first through the flour, then through the breadcrumbs, pressing the chicken lightly to ensure the breadcrumbs stick. Working in batches, fry the chicken on both sides for 3-5 minutes until cooked through. Place on paper napkins to drain any excess oil. Repeat until all pieces are cooked through. Drizzle the firehouse sauce over the chicken and serve. Approximate Nutritional Values:  http://www.food.com/recipe/spicy-oven-fried-chicken-153770

Beer-Battered Buttermilk Fried Chicken with Bleu Cheese Dressing 4 lbs chicken wings, thighs and drumsticks 3 cups buttermilk 4 tsp cayenne pepper, divided 2 cups flour 2 tsp onion powder 2 tsp garlic powder 18 oz crisp beer, like a lager or pilsner 1 cup mayonnaise 1/2 cup bleu cheese crumbles, divided 1/2 cup half and half 2 tbsp sour cream 1 tbsp lemon juice 1/4 tsp Worcestershire sauce Salt and pepper to taste Vegetable oil, for frying Heat the oil in a large deep pot or Dutch oven.  Bring to 350-deg.  Set a rack over a baking sheet and line the rack with paper towels. In a large bowl, combine the buttermilk, 2 tsp cayenne, and a pinch of salt and pepper. Add the chicken and flip several times to coat completely, then let stand in the refrigerator for four hours. In a large bowl, sift together the flour, onion powder, garlic powder, the remaining cayenne, salt, and pepper.  Whisk in the beer to make a thin batter. Drain the chicken and thoroughly pat thoroughly dry with paper towels, then dredge the chicken in the batter, turning to coat evenly and completely.  Let any excess batter drip off, then fry in batches. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches, turning once, until golden and an instant-read thermometer inserted into the thickest part registers 160-deg (about 18 minutes for wings and 20 minutes for thighs, breasts, and drumsticks.)  Transfer the fried chicken to a rack and let stand for 5 minutes before serving. For the bleu cheese dressing, whisk together the mayonnaise, 1/4 cup bleu cheese, the half and half, sour cream, lemon juice, Worcestershire, and a pinch of salt until smooth.  Then gently stir in remaining bleu cheese and season with pepper to taste.  Let sit in the fridge for 30 minutes to allow the flavors to marry. Approximate Nutritional Values:  http://www.food.com/recipe/oven-fried-chicken-with-beer-and-buttermilk-174505

Cooking Tip: Fry Me Up Before You Go-Go Want to keep your fried chicken crispy while you're cooking?  Don't rest them on a serving platter--the residual heat gets trapped under the food turning everything soggy.  Instead, use a cooking rack placed over a baking sheet.