Monday, 25 November 2013

'Sunday Grey Cup' Fried Chicken / Apple Raspberry Cake

Snowy and cold late November day.
Grey Cup weekend here in Canada (exciting?.....not really, but everyone loves Sunday Football Food from time to time).
Decided to make some FRIED CHICKEN.....
My kids have been requesting it for quite awhile.
Making Fried Chicken is really not hard.. it just takes a bit of extra effort and so worth it if you are ready to go the extra mile!

I put a log on the fire and turned the oven on to start my Sunday by making a cake for dessert.....Apple Cranberry Cake.
Super Easy.
Recipe adapted from Ina Gartner's Barefoot Contessa how easy is that?
Could not find fresh cranberries so I improvised with raspberries....
12 ounces of raspberries, 1 Granny Smith apple, peeled and diced, 1/2 cup of brown sugar, grated orange zest from 2 oranges, 1/4 cup of freshly squeezed orange juice.
Combine the above ingredients in a bowl - set aside.
In a stand mixer w/ paddle attachment beat 2 eggs for 2 mins. Add 1 cup of granulated sugar, 1/2 cup of unsalted butter (melted and cooled), 1 tsp of vanilla, and 1/4 cup of  greek yogurt. Then on low speed, add 1 cup of all-purpose flour and 1/4 tsp of salt.
Pour the fruit mixture into a 10" fluted tart pan, or use a glass pie dish> pour the batter over the fruit and bake in a 325 degree oven for 55-60 mins.
OK, next, the Fried Chicken...
The recipe for this chicken results in a super crunchy and delicious coating . I used lovely boneless, skinless breasts, and sliced them into thick strips, then  seasoned with some salt and pepper.
 The strips are then dipped in both a dry and a wet batter.
The batter is made up of the following: 2 cups of all-purpose flour, 1 cup of panko bread crumbs, and then the seasonings can be completely up to you....If you are feeling Cajun, use some Cajun spices, or perhaps Italian with Italian seasonings such as garlic powder, oregano, basil etc. For mine, I used some garlic powder, paprika, roasted red pepper seasoning, and salt and pepper . OLD BAY seasoning salt would be great to use as well.
Toss the chicken in the dry batter.
The wet batter is exactly the same as the dry, but you just need to add water (or milk, or flat beer - I used buttermilk because I had some to use up in the fridge). The consistency will look like a thick oatmeal.
Coat the chicken pieces well, and gently place them into the hot oil.
Be very careful with the oil. I used a large stock pot and filled it so that when the chicken was placed in, it was almost completely immersed. Peanut oil is one of the best frying oils, but I used Vegetable oil and it turned out great!.
Flip the chicken after 2 minutes and continue to cook until it is crispy and golden brown (about 5-6 min. in total, depending on the thickness of your chicken). After cooking your first batch, check to make sure chicken is cooked through and no longer pink inside, then you'll know for sure how long to cook the remaining strips.
Keep the strips warm in a 200 degree oven while you finish frying.
Hurry up....set the table!!!!! :)
To serve with the chicken I whipped up a BUTTERMILK RANCH DRESSING. Again, super easy...
In a blender (or with your trusty hand blender), blend 1 cup of buttermilk and 1/2 cup of mayonnaise, with the following... 1 tsp of lemon juice, and 1/4 tsp of paprika, mustard powder, salt, pepper, and some dill. Also threw in some roughly chopped green onions. Give it a whiz and serve with the strips. So GOOD!!!!!!!
This is a great recipe! Major success with the family....Give it a go!!!!
And now for dessert....
Have a great week!

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