Brought my fried chicken A-game over the weekend

[snoopy7548]

Where's the cornbread recipe?

 

[Fritzo]

I made it this past Sunday

I didn't know to use all 3 steps....d'oh. I used a paper towel to 'pat dry' the chicken instead of flour

Anyhow, I used chicken breast. They were rather large (hey, what can I say...I like large ones lol), so I butterflied (sp?) them.

About 6 mins before turning, and they came out fantastic! I used Canola oil at 350F

I had to go out and get white pepper and ground mustard. Like Fritzo said, the white pepper is essential!

Thx again for putting the recipe here d00d

White pepper is underused- it smells like a barnyard but makes fried stuff taste like "fried"

 

[Fritzo]

Where's the cornbread recipe?

Cornbread is easy- a lot of the ingredients you may have in your kitchen already. If you don't have buttermilk make a substitute with 1 cup of milk and 1 tbsp lemon juice or vinegar. Stir and let it sit for 10 minutes.

1 cup cornmeal
1 cup flour
1/2 cup butter + 1/4 cup for pan lining
2/3 cup white sugar
1/4 cup honey
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Preheat oven to 375 degrees F. Heat 1/4 butter in 10"-12" cast iron pan and coat all sides.

Melt 1/2 cup butter and add to mixing bowl. Quickly stir in sugar, honey, and eggs and whisk smooth. Stir in buttermilk and baking soda until well blended. FOLD in cornmeal, flour, and salt- DO NOT STIR. You want the mixture to be lumpy. Let the batter sit 5-10 minutes.

Pour batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean. Let the bread set for 10-15 minutes before serving.

Notes:

-You can use different size/depth pans, just adjust cooking time.

-I like European butter like Kerrygold or Plugra- Euro butter has a higher butterfat content and less moisture, giving it a higher smoke point (less likely to scorch).

-Kosher salt like Diamond Crystal gives a salt flavor without being overwhelming.

 

[RearAdmiral]

You use all 3. Plain flour dries out the skin, wet coat is the "glue", and the seasoned flour is the color/flavoring layer.

Interesting thank you. I've never done such a thing with my fried chicken. Looking forward to trying it out!

 

[mrblotto]

Fixin to make it again this weekend!

I gotta hand it to you Fritzo, you’ve got 2 of the most memorable posts (well to me at least)
1. This one
2. Your nephew’s (poor) attempt at rap. I still have it but don’t know how to attach it

 

[Fritzo]

Fixin to make it again this weekend!

I gotta hand it to you Fritzo, you’ve got 2 of the most memorable posts (well to me at least)
1. This one
2. Your nephew’s (poor) attempt at rap. I still have it but don’t know how to attach it

HOLY CRAP I forgot about the second one!!!

My son is now in college and is making beats & selling them...he's not too bad and is getting really skilled with FL Studio and ProTools. He put in the time to learn about time signatures, measures, DAWs, and recording technique, so I'm pretty proud of him.

My nephew in the other hand....yeesh. His latest feather in the wind is becoming a tattoo artist. Imagine that rap track...but in permanent ink form 😧

As for the food...hope it makes people happy. I'll post some more simple Sunday dinners if people want. Thinking of pasta sauce this weekend 😉