It might not have been my wisest plan for myself last Monday night to pull off a major fried chicken dinner after spending three hours up at The Grand Theatre for Avengers: Infinity War. It left me a bit stressed when I tried to throw everything together in an hour, but fortunately I'd done a good bit of advanced prep work. And it helped that I was cooking the chicken thighs sous vide while we were at the film, before coming home and adding buttermilk and breading for a short fry on the Paragon induction plate.
So here's the great southern feast to start off the Roediger House week: creole-spiced fried chicken thighs, ultra-gooey mac and cheese, and fluffy biscuit hoecakes.
Fried Chicken, with ideas and help from:
- Brine and Buttermilk Soak from "Creole-Spiced Fried Chicken," from Chef Josh Galliano. In Food and Wine, March 2015, p. 70, 72.
- Sous Vide and Frying Guide from "Can't F***-It-Up Fried Chicken," from the folks at ChefSteps.
- Breading/Seasoning based on "KFC Secret Fried Chicken Recipe," from Chef Joel Mielle of Recipe30.com.
"The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Recipe," from J. Kenji López-Alt, Managing Culinary Director of SeriousEats.com.
"Fluffy Southern-Style Hoecakes," by Erica of My Busy Bees and Me. Recipe first encountered through her YouTube video.
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