DC is in the somewhat in the middle of the North and the South so the cuisine has been influenced by both regions. They say DC has Northern Charm and Southern efficiency. On our Southern Sensations episode, Art and Soul showed us how to make their recipe of Fried Chicken. Since it is National Fried Chicken Day, I thought it would be a great time to share it with you. You can also find the recipe in the Capital Cooking Cookbook.
Fried Chicken
Protein
2 ea Airline Chicken Breasts
2 ea Boneless Chicken Thigh
2 ea Chicken Drums
Marinade
1 qt Buttermilk
2 T Kosher Salt
1 T Ground Black Peppercorn
1 T Cayenne
Breading
2 cup Self Rising Flour
1 Cup Crumbled Corn Flakes
1 T Kosher Salt
2 teaspoon Granulated Garlic
Marinate chicken at least 2 hours prior to cooking. Preheat Oven to 350. Preheat Fryer to 350. Remove chicken from marinade and let drain, do not pat dry. Bread each piece of chicken separately, making sure there is an even coat on all sides.
Place the breasts in the fryer for 3 minutes, until golden brown. Place the breasts on an oven rack placed on top of a sheet pan and cover with aluminum foil. Place in preheated oven.(the chicken breasts will take more time, so we are starting them first, then adding the other parts)
Repeat process with chicken thighs and drums, then add to rack with breasts and cover with aluminum. Cook for 10 more minutes.
Photo by Shauna Alexander
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