Heat the shortening or oil to 425☏ in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust an oven rack to the middle position and preheat the oven to 350☏.Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl.Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly. Add the chicken pieces and toss and turn to coat. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl.Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.4 cups vegetable shortening or peanut oil.One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings.Below is the recipe from Lopez-Alt’s class in March 2016. ![]() ![]() We were honored to have him teach at De Gustibus. Kenji Lopez-Alt - author, columnist, and chef - started his culinary career in Boston working with chefs like Ken Oringer and Barbara Lynch before moving to Serious Eats to write his award-nominated column, “The Food Lab.” Lopez Alt then authored a cookbook ( The Food Lab ) that won a James Beard Award and launched a restaurant (Wursthall) in San-Mateo, California.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |