FRIED CHICKEN AND SALAD

FRIED CHICKEN AND SALAD

Like Jamie Oliver, I couldn’t bring myself to leave this recipe out as well. Fried chicken and salad is a classic in the South (of U.S). I believe it’s a classic to most people around the world as well. Fried chicken is almost everyone’s favorite. We are just more health-conscious these days and definitely not something that I would do very often, but it’s nice to have fried chicken AND salad every now and then. If you like crunch and some salt, you will like this chicken. The chicken is incredibly crunchy even after several hours. The cucumber and tomato salad is great to accompany the fried chicken as well. Less talking more crunching on this one.

FRIED CHICKEN AND SALAD (4 servings)
 

What you will need:
  • 4 chicken legs skin on or you can use 4 thighs + 4 drumsticks instead
  • 1¼ cups buttermilk
  • 1 fresh red chile, seeded and minced
  • 1 heaping tsp dried thyme
  • 1 clove garlic, peeled and finely grated
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • 1 quart vegetable oil
  • 2¾ cups all-purpose four
  • 1 Tbsp smoked paprika
  • Cayenne pepper
  • 1 cucumber
  • A small bunch of fresh basil
  • 4 tomatoes
  • ½ red onion, peeled and thinly sliced
  • Red wine vinegar
  • Extra virgin olive oil

Instructions:
  1. Run a small, sharp knife along all the bone of each of chicken leg and thigh so the meat really splays open. This will help it to cook and marinate a bit faster. Pour the buttermilk into a large mixing bowl and add the chopped chile, thyme, grated garlic, lemon juice, and a good pinch of salt and pepper. Add the chicken legs and leave to marinate for at least 1 hour or in the refrigerator overnight
  2. Get a large, sturdy, deep thick-bottomed saucepan or skillet, pour in your vegetable oil, and put it on high heat. Keep an eye on the oil. You want the oil to reach 350 F. If you don’t have a thermometer, use a piece of small potato and drop it into the oil. When it is crisp and golden and floats to the top, you’ll know the oil is about the right temperature for you to add the chicken
  3. Pour the flour on a large plate and season it with a pinch of salt, pepper, and paprika. Toss your pieces of chicken in the flour, shake off any excess, then dunk them quickly back in the buttermilk again and straight back into the flour to create two layers that will turn golden and delicious once fried
  4. Carefully place each piece of chicken into the hot oil and cook the chicken legs for 15 to 20 minutes, turning carefully with tongs every couple of minutes so they cook evenly on all sides. You can check the chicken is cooked by cutting open the thickest part and take a look. If it’s all pink, put it back in the oil for a few more minutes
  5. Meanwhile, make your salad. Use a fork to really scrape down the length of the cucumber so it gets grooves around the outside. This will give the dressing more places to get into. Thinly slice the cucumber into rounds and put it into a large bowl with the basil leaves. Cut 2 of the tomatoes into wedges, slice the other 2 into rounds, and add to the bowl with your sliced onion. Pour a splash of red wine vinegar and 3 times as much extra virgin olive oil into the bowl, season with a good pinch of salt and pepper, and toss everything together until perfectly dressed
  6. Once the chicken is cooked through, drain it on paper towels. Sprinkle over some salt, hit it with a pinch or two of cayenne, and serve it right away while it’s wonderful and super crispy

FRIED CHICKEN AND SALADFRIED CHICKEN AND SALAD

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