Gah! Typepad made me log in, which means I haven't blogged in a LONG LONG time. Like, since last year. Oy, sorry.
All kinds of good things are going on Chez Verbatim. Steph is loving her work with preschoolers, so bless her for that, because I would last maybe 8 minutes in a room full of 3–5-year-olds. Pete got his driver's license this weekend, and on the same day set a new 600m track record for his school, and that's kinda awesome. Julie is home sick, which sucks, but that doesn't stop her from making homemade ice cream for all of us to enjoy. These are the things that keep us going.
Fried chicken also keeps us going, and I recently tried a recipe that strays from the usual method. What if—bear with me, now—what if you put the chicken in the oven first, just to par-cook, then finished it off in the frying pan? Would you maybe get perfectly cooked chicken that's done on the inside and not burnt on the outside? Why, yes, in fact, you would. I got this wonderful recipe from Rebecca Lang's book titled, appropriately enough, Fried Chicken. She offers pretty much every variation you've ever imagined—and many you've perhaps only dreamed of. Read on.
Roasted and Fried Chicken
2 cups sour cream
2 cups buttermilk, divided
1 (3-pound) chicken, cut into 10 pieces (I used thighs and drumsticks only.)
1 tablespoon olive oil
1½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1½ cups White Lily flour (or ¾ cup all-purpose flour plus ¾ cup cake flour) (I bet all-purpose would be fine for the whole thing.)
½ cup finely ground yellow cornmeal
Peanut oil, for frying
Stir together the sour cream and 1 cup of the buttermilk and pour into a large zip-top bag. (So, right off the bat I goofed because I had only 1 cup of sour cream. So, well, I just reversed the proportions. No big deal.) Add the chicken, seal the bag, rub to coat the chicken, and refrigerate for 12 hours. (And, like, who has 12 hours? I did maybe 4 hours, max.)
Preheat the oven to 400°. Remove the chicken from the bag, rinse the pieces, and pat them dry with paper towels. Put the chicken pieces on a rimmed baking sheet. Rub the meat with the olive oil and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Bake for 20 minutes. Remove from the oven and let cool for about 20 minutes.
Meanwhile, in a large bowl, whisk together the flour, cornmeal, and the remaining ¾ teaspoon salt and ¾ teaspoon pepper. (This was way too much, but hey.)
In a large heavy skillet, heat 1 inch of peanut oil over medium heat to 360°. Set a wire rack over a rimmed baking sheet.
Working with half of the chicken at a time, dip the pieces into the remaining 1 cup buttermilk and dredge in the flour mixture. Carefully place the chicken in the hot oil. Fry for 8 to 10 minutes, or until golden brown and juices run clear, turning frequently. Maintain a frying temperature of 330°. (Mine was more like 340°.) Drain the chicken on the wire rack.
This was exceptionally good fried chicken, without having to spend as much time frying. Thumbs up all around.
I received this book for free from Blogging for Books for this review. All opinions are my own.