Southern Fried Chicken-Breast

Ingredients:

• 1 whole chicken, cut into 10 pieces
• 3 tablespoons kosher salt, plus more to taste
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 2 teaspoons cayenne pepper
• Freshly ground black pepper to taste
• 4 cups buttermilk
• 2 tablespoons hot sauce, preferably Crystal or Tabasco
• Peanut oil, for frying
• ¼ bunch fresh thyme
• 3 large sprigs fresh rosemary
• ¼ bunch fresh sage
• ½ head garlic (about 12 cloves), smashed, husk still attached
• Lemon wedges, for serving 

Directions:

BRINE THE CHICKEN: In a large (at least 5-quart) bowl or container, cover the chicken with 3 quarts cold water. Add 3 tablespoons salt, cover, and refrigerate at least 2 hours or overnight.

MAKE THE DREDGE: In a large shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, and salt and black pepper to taste until well blended. In another large shallow bowl, whisk the buttermilk and hot sauce with a fork and season with salt and black pepper. Line a baking sheet with parchment and set aside.

DREDGE THE CHICKEN: Remove the chicken from the brine and pat it dry. Working a few pieces at a time, dredge the chicken pieces in the flour mixture, then dip them into the buttermilk, then dredge again in the seasoned flour. Set the pieces aside to rest on the parchment-lined sheet while you prepare the oil.

FRY THE HERBS: Pour about 3 inches oil into a large (at least 6-quart), deep pot. Add the thyme, rosemary, sage, and garlic to the cool oil and gradually heat over medium-high heat to between 360°F and 365°F on a deep-fry thermometer (the herbs and garlic will perfume the oil with their flavor as the oil heats).

FRY THE CHICKEN: Working in batches, add the chicken to the oil, 3 or 4 pieces at a time. Fry, turning the pieces once, until golden brown and cooked through, 12 to 13 minutes. Remove the chicken and herbs from the pot, shaking off as much oil as you can, and drain on a wire rack set over a rimmed baking sheet. Sprinkle all over with more salt and black pepper. Arrange the chicken on a platter and scatter the fried herbs and garlic over the top. Serve hot, with lemon wedges and Southern Mashed Potatoes.

Southern Mashed Potatoes

Ingredients:

• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 3 large Yukon Gold potatoes (2½ to 3 pounds), peeled
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper to taste
• ¼ cup olive oil (optional)
• Chopped chives, for garnish 

Directions:

In a small saucepan, heat the cream and butter over medium heat until the butter melts; remove from the heat and set aside. In a medium saucepan, cover the potatoes with cold water. Bring the pot to a boil, add the salt, reduce the heat, and simmer until the potatoes are very tender, 15 to 20 minutes. Drain, then pass the potatoes through a food mill or a ricer into a large mixing bowl. Gently stir in the warm cream and butter mixture until it is entirely absorbed by the potatoes and the mixture is smooth. Season with salt and pepper, then finish with the olive oil (if using). Garnish with chopped chives.

Southern Fried Chicken-Breast:

Southern Mashed Potatoes:

Country Fried Chicken

Ingredients:

For the Brine

• 1 whole chicken, cut into 8 or 10 pieces
• Kosher salt and freshly ground black pepper

For the Wash

• 5 large eggs
• ½ cup Louisiana-style hot sauce

For the Dredge

• 5 cups all-purpose flour, preferably White Lily brand
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon freshly ground white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 tablespoon poultry seasoning
• Canola oil, for frying

Directions:

SEASON THE CHICKEN: Rinse the chicken in cold water and pat dry. Place the chicken in a Ziploc bag and season liberally with salt and pepper. Let chill while making the wash and dredge.

MAKE THE WASH AND DREDGE: In a large bowl, whisk together the eggs and hot sauce with 4 cups cold water. Refrigerate until cold, about 30 minutes. In a large bowl, whisk the flour with the salt, black pepper, white pepper, cayenne pepper, garlic, and poultry seasoning. (If making the fried chicken livers, reserve about 1½ cups of the dredge.) Fill a 12-inch cast-iron skillet with 2 inches oil and heat to 350°F.

FRY THE CHICKEN: Remove the wash from the refrigerator and dip the chicken in the wash, then press the chicken in the flour mixture and shake off the excess. Let the chicken rest on a plate, refrigerated, for 10 minutes, then re-press the chicken in the flour dredge. Line a platter with a cloth napkin or paper towels and set aside. Working in batches, place the chicken in the hot skillet and cook until the underside is golden brown, 7 to 8 minutes. Flip the chicken and cook until the other side is golden brown, an additional 7 to 8 minutes (some of the smaller pieces, like the legs and wings, will be done faster than the breasts or thighs). Place the chicken on the lined platter to drain. Season with additional salt, if desired, and serve hot or at room temperature.

Notes:

A quick soak in a hot-sauce brine gives the fried chicken a kick. Though the recipe uses White Lily brand all-purpose flour, any brand will do. We also adored their fried chicken livers (served at the restaurant with an onion gravy), which couldn’t be simpler and use the same flour dredge as the chicken. If you’re making the livers right after the chicken, use the leftover flour mix; if you make them on their own (see the recipe), a quarter of the flour dredge recipe is plenty

Cajun Fried Chicken

Ingredients:

• Peanut oil, for frying
• 1 whole chicken, cut into 8 pieces and chilled
• 2 teaspoons kosher salt
• 1 tablespoon cayenne pepper
• 1½ cups all-purpose flour
• 1 large egg, beaten

Directions:

SEASON THE CHICKEN: Fill a large (at least 6-quart) pot halfway with the peanut oil and heat to 350°F. In a large bowl, toss the chicken with 1 teaspoon each of the salt and cayenne pepper.

DREDGE THE CHICKEN: In another large bowl, whisk the remaining teaspoon salt and 2 teaspoons cayenne pepper with the flour. Place the beaten egg in a third bowl, then toss the chicken in the egg. Working in batches of no more than 4 pieces at a time, toss the chicken with the flour mixture.

FRY THE CHICKEN: Fry the pieces in batches in the hot oil until cooked through, about 13 minutes for the breasts and 15 minutes for the thighs. Drain on a rack and serve immediately. Serve with New Orleans Style Vegetarian Red Beans and Rice.

New Orleans–Style Vegetarian Red Beans and Rice:

New Orleans–Style Vegetarian Red Beans and Rice

Ingredients:

• 1 pound dried Camellia brand red beans or red kidney beans
• 1 large onion, chopped
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• ½ bunch fresh parsley, chopped
• 1 celery stalk, chopped
• 1 small habanero pepper, seeded (optional) and chopped
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• ¼ cup olive oil
• 1 teaspoon sea salt, or more to taste

Directions:

Cooked rice, for serving (about 6 cups for a full batch). Rinse and drain the beans three times and transfer to a large (at least 8-quart) saucepan with a lid. Add 7 cups water and all of the ingredients except the rice. Bring the beans to a boil, then cover tightly, reduce the heat to medium, and let cook, stirring once after about an hour, until they are tender and the liquid has thickened, 2 to 2½ hours. Remove from the heat and season with salt.

Cajun Fried Chicken:

Cheddar-Corn Impossible Pie

Ingredients:

• 2 tbsp (25 mL) dry bread crumbs
• 10 slices bacon, cooked and crumbled
• 1 cup (250 mL) shredded mild Cheddar cheese
• 1 onion, finely chopped
• Half sweet green pepper, diced
• 1 cup (250 mL) corn kernels
• ¼ tsp (1 mL) pepper
• Pinch salt
• Pinch cayenne pepper
• ½ cup (125 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 2 tbsp (25 mL) shortening
• 4 eggs
• 2 cups (500 mL) milk

Directions:

 1. Grease 10-inch (25 cm) quiche pan or pie plate; sprinkle with bread crumbs. Combine bacon, Cheddar, onion, green pepper, corn, pepper, salt and cayenne; sprinkle over bread crumbs.

2. In bowl, stir together flour and baking powder; cut in shortening until in fine crumbs. Add eggs and milk; whisk just until smooth. Pour over bacon mixture.
3. Bake in 350°F (180°C) oven for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand for 5 minutes.

Vegetable Fried Rice

Ingredients:
4 cups cooked white rice
3 large eggs
2 teaspoons dry sherry
1/4 cup chopped scallions
1 rib celery, chopped
1/4 cup diced carrot
1 cup peas (thawed if frozen)
1 cup diced vegetables of your choice
3 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon soy sauce

Directions:

1. Separate the rice grains with your fingers and set aside in a bowl.

2. In a small bowl, mix the eggs and sherry until combined. Place the scallions, celery, carrots, peas, and diced vegetables in another bowl.

3. Heat a wok or a large skillet over medium heat. Pour in 2 tablespoons of the oil. Add the eggs and stir constantly until scrambled and broken into small lumps.

4. Stir in the rice and cook until the eggs and rice are evenly distributed throughout.

5. Increase the heat, add the remaining 1 tablespoon oil, and add the vegetables, salt, pepper, and soy sauce. Cook until the vegetables are just cooked and heated through.

Red Wine-Braised Brisket with Mushroom

Ingredients:

3 ounces (6 tablespoons) extra virgin olive oil
1 large brisket (3 to 4 pounds), trimmed of any excess fat
Salt and pepper
½ clove garlic, thinly sliced
1 onion, cut into medium dice
1 large carrot, peeled, halved lengthwise, and then sliced ¼-inch thick
1 stalk celery, sliced ¼-inch thick
1 teaspoon chopped fresh rosemary
3 tablespoons butter
½ cup flour
2 cups red wine
28 ounces canned Italian peeled tomatoes
2 cups Chicken Stock
1 cup quartered large button mushrooms
4 ounces dried porcini mushrooms, soaked in 2 ounces (¼ cup) very hot water to soften

Directions:

Preheat the oven to 300°F.

Put the olive oil in a roasting pan or a large, ovenproof sauté pan and place over high heat.

Season the brisket generously with salt and pepper.

When the oil is hot, gently sear the meat on all sides until good and golden brown.Remove meat from the pan and set aside on a serving platter.

Add the garlic, onion, carrot, and celery to the pan and cook for 2 minutes, still on high heat.

Add the rosemary and a bit more salt and pepper.

Add the butter and cook until melted.

Lower the heat to medium and sprinkle in the flour. Cook for 2 minutes, stirring constantly.

Add the red wine, raise the heat to high, and cook for 2 minutes, scraping the bottom of the pan so the ingredients do not stick.

Add the tomatoes, crushing them a bit with your hands—yes, your hands—as you put them into the pan.

Add the chicken stock and the quartered button mushrooms, and stir everything around in the pan.

Add porcini mushrooms (sliced, if the pieces are very large) along with their soaking liquid.

Return the brisket to the pan and cover with the lid or aluminium foil.

Place in the oven and braise gently for 2 to 3 hours, checking occasionally to make sure the liquid is not boiling. The meat should be very tender, almost “falling off the bone,” and the sauce will have thickened slightly.

Turn off the heat, but leave the pan undisturbed inside the oven for 30 minutes.

Remove the meat to a cutting board, slice across the grain into thin slices, and arrange on a serving platter. Garnish with the sauce and vegetables from the pan and serve.

NOTES:

When slicing meats, always try to cut across the grain of the meat, and remember to let the meat rest a few minutes (or more) before you slice into it. Why? As meats finish roasting, their juices are rolling around like boiling water in a pot. After the meat rests briefly, the juices cool and settle into place, attached to the strands of protein in the meat. If you let meats rest after cooking, the juices won’t leak out onto the counter when the meat is sliced. They will stay put, making the meat more flavorful, juicy, and tender.