Nothing screams naughty good like this Crispy Juicy Fried Chicken Recipe with Patriotic Potato Salad and Champagne Pineapple Slaw. Chill a couple bottles of organic, biodynamic Frey Wine
and you are ready for fireworks in the park!
1 frying chicken
1 cup real buttermilk (or 1 cup milk, 1 TB lemon juice)
2 TB hot sauce
2 cups AP flour
2 tsp sea salt
1 TB baking powder
1 TB oregano
enough peanut oil to fill a cast iron frying pan halfway
Crispy Juicy Fried Chicken Recipe – Cut up the chicken by taking off the wings at the joint closest to the chicken, then the thighs/legs. Cut the thigh from the leg at the natural separation. (You can feel it.) Take off each breast using a knife to gently separate it from the bone (making sure you don’t get any of the rib bones). Separate the chicken tender from each breast. Cut each breast across in half. You should have twelve pieces. Place them in a plastic storage bag with the buttermilk and hot sauce. Refrigerate for an hour.
Combine flour, spices and baking powder on a large plate. Heat the oil using a candy thermometer to 375 degrees F. Dredge the chicken in the flour mixture, shaking off the excess. Add the dark meat to the cast iron pan and fry for 15 minutes, turning every couple of minutes. Remove to paper towels. Add the white meat and wings and fry for 12 minutes, again turning frequently. Use a thermometer to ensure internal temp of the chicken has reached 165 degrees F. Drain on paper towels.
Ingredients – Julia’s Potato Salad (It’s pretty close, anyway.)
2 lbs Total mix of Florida gold potatoes, red potatoes and Peruvian potatoes
2 TB cider vinegar
2/3 cup finely chopped red onion
1/3 cup finely chopped celery
4 slices crispy bacon, crumbled
2 TB finely chopped pickle (either kind)
2 hard boiled eggs, shelled and sliced (I use a handy egg-slicer)
3 TB finely chopped scallion
sea salt and pepper, to taste
1 cup of homemade mayo
Method – potato salad
Peel the potatoes and slice into just under 1/2″ thick slices. Cut the potatoes in half lengthwise first if they are large. Boil until just tender and immediately take off the heat (reserving a cup of the cooking water) and place in a bowl. Add the cider vinegar to 1/3 cup of the cooking water and pour over the potatoes. Toss and set aside. Combine all other ingredients and toss carefully. Check for seasoning. Refrigerate for an hour before serving.
Ingredients – Champagne Gold Pineapple Cole Slaw
1 pound of shredded slaw (it comes in bags to make life easier)
1 tsp champagne vinegar
2 TB sugar
start with 1/4 tsp sea salt and 1/4 tsp black pepper (taste for seasoning later)
1 cup of homemade or prepared mayo
1 pint of diced gold pineapple
Method – cole slaw
Place the pineapple in a colander and let drain over a bowl. In a large bowl, combine all ingredients except the slaw. Add the slaw. Test for seasoning.