Tag Archives: Chicken

Buttermilk Fried Chicken

The secret to great fried chicken is brining, it keeps the chicken incredibly moist. Don’t brine the chicken for more than 24 hours, it could get too salty.

Buttermilk Fried Chicken

Yield: 24 pieces


24 cups water
1 cup coarse kosher salt
1/2 cup plus 1 tablespoon honey
18 Turkish bay leaves
30 unpeeled garlic cloves, smashed
3 tablespoons whole black peppercorns
5 large fresh rosemary sprigs
1 1/2 bunches fresh thyme sprigs
1 1/2 bunches fresh Italian parsley
2 tablespoons finely grated lemon peel
3/4 cup fresh lemon juice
3 3 1/2 pound chickens


6 cups all-purpose flour
5 tablespoons garlic powder
5 tablespoons onion powder
4 teaspoons paprika
4 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
4 teaspoons coarse kosher salt plus additional for serving
6 cups buttermilk
12 cups peanut oil (for deep frying)

Brining: Bring all ingredients except chickens to boil in large pot. Boil 1 minute, stirring to dissolve salt. Cool completely. Chill brine until cold, about 2 hours.

Rinse chickens; add to brine, pressing to submerge. Chill at least 12 hours and up to 24 hours. Drain chickens and pat dry, removing any herbs or spices sticking to skin. Cut each chicken into 8 pieces. Chef Ming Tsai shows how to break down a chicken here.

Frying: Line 2 large baking sheet with parchment paper. Mix first 6 ingredients and 4 tablespoons coarse salt in large bowl. Place buttermilk in another large bowl. Dip each chicken piece in flour mixture to coat; shake off excess. Dip pieces in buttermilk, coating completely, then dip into flour mixture again, coating thickly (do not shake off excess). Place chicken on prepared sheets. Let stand 1 to 2 hours at room temperature to dry.

Pour peanut oil into heavy large pot. Attach deep-fry thermometer to side of pot and heat oil over medium-high heat to 320 to 330 degrees F. Working in batches of 4 pieces at a time, add leg and thigh pieces to oil (use splatter screen to protect yourself from hot oil). Adjust heat as needed to maintain temperature. Fry until cooked through and skin is deep golden brown, turning once with wooden spoons (to prevent crust from breaking), about 13 minutes. Using wooden spoons, transfer chicken to paper towels to drain. Sprinkle with coarse salt.

Add breast pieces to oil and fry until cooked through and skin is deep golden brown, turning once, about 7 minutes. Transfer chicken to paper towels to drain. Sprinkle with coarse salt.

Transfer chicken to platter. Serve warm or let stand up to 2 hours.


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Balsamic Risotto With Roasted Chicken

Balsamic Risotto with Roasted Chicken

Yield: 6 servings

For the Chicken:

4 tablespoons extra-virgin olive oil, plus extra for coating

8 cloves of garlic

1 tablespoon good-quality balsamic vinegar of Modena

3 tablespoons minced fresh, flat leaf parsley

1 chicken, about 2 ½ pounds

Salt and freshly ground pepper

For the Risotto:

7-8 cups light chicken stock

¼ cup extra-virgin olive oil

½ cup finely chopped yellow onion

3 cups Arborio or Carnaroli rice

½ cup good-quality of balsamic vinegar of Modena

2 tablespoons unsalted butter

Salt and freshly ground pepper


To prepare the chicken, preheat the oven to 400˚F. Pour 3 tablespoons of the oil into a roasting pan. Mince 4 cloves of the garlic. In a small bowl, combine the minced garlic, balsamic vinegar, the remaining 1 tablespoon oil, and the parsley.

Beginning at the neck, loosen the skin from the chicken breast with your fingers. Spread the garlic mixture over the breast under the skin. Place the whole garlic cloves in the cavity. Rub the skin with oil, season with salt and pepper, and place the bird on its side in the pan. Roast, turning from side to side every 15 minutes and occasionally basting with the pan juices, until the juices run clear when a thigh is pierced, 45-60 minutes. Turn breast side up for the last 15 minutes to brown. Transfer to a plate, reserving the pan juices, and let cool to the touch. Remove the meat from the bones and cut into bite-sized pieces.

Meanwhile, start the risotto. In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan, heat the oil over medium heat. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the balsamic vinegar and stir until it is completely absorbed. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve ¼ cup stock to add at the end.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, stir in the roasted chicken. Cook to heat through, about 1 minute. Remove from the heat and stir in the butter and reserved ¼ cup stock. Season to taste with salt and pepper and serve at once.


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Chicken Enchiladas

Okay, here’s my excellent, crowd-pleasing, gringo enchiladas. They’re REALLY good. Makes enough for about 6 people, or 4 people with some leftovers. They’re good on their own or you can serve with rice and beans.


1 medium onion, chopped
1 tablespoon butter
1 1/3 pounds chicken breasts
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
12 6-8 inch tortillas
2 cloves of garlic, minced
3 tablespoons vegetable oil
2 cups salsa of your choice
1 1/2 teaspoons dried cumin
2 cups frozen corn
Sour Cream
Shredded Cheese

Rinse chicken breast in cold water, pat dry and wrap individually in aluminum foil. Place chicken in a baking dish and bake at 400 degrees for 20 minutes. Remove from oven; open packets to cool chicken.  Put chicken in a food processor and shred till fine. Refrigerate till ready to mix in.

Sauté onion and garlic in 2 tablespoons of oil till soft. Stir in salsa, oregano, chili powder, and cumin. Bring to a boil and simmer for 5 minutes. Add chicken. In another skillet, cook corn in remaining tablespoon of oil and 1 tablespoon of butter. Sauté until soft, about 2 minutes. Add in with the other mixture

Spread a bit of the mixture on bottom of baking dish to keep tortillas from sticking. Scoop even amounts of mixture into tortillas topping with a dollop of sour cream and a sprinkle of shredded cheese. Place seam-side down in baking dish. Save a bit of the mixture to spread on top of the enchiladas and then top with a thin layer of shredded cheese.

You can serve black or pinto beans on the side or you can add a can of beans into the mix while mixing on the stovetop.

Cook 20-30 minutes at 350 degrees.


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Chicken In White Wine Sauce

I usually serve this over rice but it goes well with potatoes or an assortment of vegetables.

Prepare crumb mixture with:

1/2 cup fine dry bread crumbs
2 tablespoons parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic salt or 1 clove of garlic

Melt 2/3 cup butter.

Dip chicken breasts in butter and roll in crumb mixture. Place in ungreased baking dish. Bake at 375 degrees for 50-60 minutes (until golden brown).

Take the unused butter and combine with the following:

1/4 cup dry white wine
1/4 cup parsley
1/4 cup chopped green onion

Simmer for five minutes. Pour mixture over chicken and bake for 5-10 minutes more.

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