Fried Chicken

Today Cody cooked fried chicken for me and our friend Joseph.  He used Super Chef Bobby Flay's recipe and it turned out excellent!

So Good.

To accompany the chicken he did a fresh cucumber and onion salad. And, of course, we had to make some fresh margaritas to go along with the meal!

:)

Here are the recipes:

Fried Chicken:

Marinade-

3 Cups Buttermilk

2 Teaspoons Sugar

2 Teaspoons Kosher Salt

Few Dashes of Hot Sauce 

1 Whole Chicken (8 to 10 Pieces - We used Chicken Tenderloins)

Batter-

1 Cup Flour

1 Cup Cornstarch

2 Teaspoons Baking Powder

2 Teaspoons Kosher Salt

1 Teaspoon Freshly Ground Black Pepper

1 Teaspoon Smoked Sweet Paprika

1/4 Teaspoon Chile De Arbol Powder

1 3/4 Cup Cold Water

10 Cups Canola Oil

Fine Sea Salt

Directions-

In a large bowl, mix buttermilk, sugar, salt, and hot sauce until combined. Coat the chicken in the marinade, cover, and refrigerate for at least 4 hours and up to 24 hours.

Remove the chicken from the marinade and pat dry. Place the chicken on a wire rack and set over a rimmed baking sheet to allow to sit at room temperature for about 30 minutes. 

In a separate large bowl, whisk together the flour, cornstarch, baking powder salt, pepper, paprika, chile de arbor powder until combined. Slowly whisk in the water and whisk until smooth, then let the batter sit for 15 minutes at room temperature.

Heat the canola oil in a large deep bowl to 350 degrees F. Transfer half of the chicken into the batter. Remove 1 piece at a time from the batter allowing the excess to drip back into the bowl and carefully place it in the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through (about 12 minutes). Drain the chicken on paper towels and then season with a little bit of fine sea salt. 

Repeat the steps above for the remaining pieces of chicken.

Cucumber Onion Salad:

Ingredients-

Red Onion Thinly Sliced

Cubed Peeled Cucumbers

Vinaigrette Dressing

Directions-

Mix all ingredients in a bowl and chill in the fridge for at least an hour. Then serve and enjoy!

Margaritas:

Ingredients-

6 Oranges

24 Small Key Limes

4 Lemons

4 Tablespoons Honey

4 Shots of Tequila

Directions-

Squeeze the juice out of all of the fruits into a large pitcher, add the honey and tequila and mix until combined. Serve cold, or over ice.