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CHICKEN RECIPES

Andrew Carmellini’s Fried Chicken

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andrew carmellinis fried chicken 5d12ddeab7ade - Andrew Carmellini's Fried Chicken

We’ve been fans of Andrew Carmellini’s Fried Chicken for quite a while, seeking it out at Locanda Verde back in ’09, scouting it out at the opening of The Dutch earlier this year, and enjoying it waaaay after hours. So needless to say we were thrilled to see the recipe for Carmellini’s fried chicken in his newly released American Flavor because it meant that that truly awesome chicken could be ours, all ours, any time we want it.

Like all great fried chicken recipes, Carmellini’s begins with a nice long soak in buttermilk, in this case buttermilk seasoned with a sweet spicy mix of cayenne, Old Bay, honey, and Tabasco. Step two is a nine-part spice mix that is incorporated into the dredging flour and sprinkled generously over the chicken once its been fried to a deep brown crisp.

For Carmellini, perfecting fried chicken involves the perfect marriage of super juicy meat and super crispy skin. We already knew he could nail it at his restaurants, but with this recipe from American Flavor, replicating his juicy-crispy-perfectly-seasoned fried chicken at home is a delicious reality.

Ingredients

  • For the buttermilk marinade:
  • 1 quart (4 cups) buttermilk
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons salt
  • 1 teaspoon fresh-ground black pepper
  • 2 teaspoons Tabasco sauce
  • 2 tablespoons honey
  • For the chicken:
  • 2 chickens (2 pounds each—you don’t want huge chickens for this), cut up into pieces
  • 2 quarts corn oil
  • 4 cups all-purpose flour
  • 4 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons Old Bay seasoning
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground celery seed
  • 4 teaspoons salt
  • 1 teaspoon fresh-ground black pepper

Directions

  1. 1.

    To make the buttermilk marinade: In a large mixing bowl, whisk the buttermilk together with the cayenne, Old Bay, salt, pepper, Tabasco, and honey.

  2. 2.

    Put the chicken pieces in the mixing bowl and submerge them in the buttermilk marinade. Cover the bowl with plastic wrap, put it in the fridge, and let the chicken marinate for at least 12 hours.

  3. 3.

    To bread and fry the chicken: Pull the chicken out of the fridge and let it come up to room temperature, still in the marinade (this will take about 45 minutes).

  4. 4.

    Preheat the oven to 200°F.

  5. 5.

    Heat the oil in a deep pot or a deep-fryer over high heat. The oil should be 3 inches deep, and it should be so hot that it starts popping (about 350°F). A good rule of thumb: if you drop a pinch of flour into the oil and it fries up immediately, you’re good to go.

  6. 6.

    While the oil is heating, combine the paprika, chili powder, garlic powder, onion powder, Old Bay, cayenne pepper, celery seed, salt, and pepper in a large mixing bowl. Mix things around with your hands so everything is distributed evenly. Pour half of the mixture into a small bowl and set it aside.

  7. 7.

    Add the remaining half of the spice mix to flour to the large bowl and mix well.

  8. 8.

    When the oil is hot, pull a piece of chicken out of the marinade. Put it right into the dredging flour bowl and heap flour on top of it; flip it around until the chicken is completely coated. Do the same with each piece until there’s no more space in the bowl.

  9. 9.

    Pick up a piece of chicken, give it a light shake (just enough to get rid of the really loose bits of flour), and use your hands or a pair of tongs to drop it into the fry pot. Do the same with the rest of the chicken pieces. (You will definitely need to fry your chicken in batches, unless you’ve got some really big bowls and pots.)

  10. 10.

    Let the chicken fry for about 8 minutes, until it’s golden brown. Pull the chicken pieces out of the fryer with tongs and put them on a rack set on a baking sheet. Sprinkle each piece of chicken with the seasoning mixture, using the tongs to turn the piece so it’s coated on all sides.

  11. 11.

    Put the baking sheet in the oven. The chicken pieces should rest in the oven for at least 10 minutes, so that the cooking process finishes. Meanwhile, fry up the next batch of chicken.

  12. 12.

    Hold the fried chicken in the oven until all the pieces are fried and rested and you’re ready to serve it up. Then pile the chicken on a big plate, put it in the center of the table with biscuits, collards, and slaw, and let everybody start grabbing pieces. I guarantee it will disappear fast.

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CHICKEN RECIPES

Thai-Style Grilled Chicken (Gai Yang) Recipe

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thai style grilled chicken gai yang recipe 5d12d125b4fb6 - Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you’ll ever pull off your grill. There’s a reason you can’t walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here’s how to make it in your own backyard.

Ingredients

  • 6 medium cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 tablespoons (45g) palm or light brown sugar
  • 2 teaspoons (10g) ground white pepper
  • 1 teaspoon (5g) ground coriander
  • 2 tablespoons (30ml) fish sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 (3-inch) segments lemongrass (optional)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-Style Sweet Chili Dipping Sauce

Directions

  1. 1.

    Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

  2. 2.

    Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

  3. 3.

    When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. 4.

    Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

  5. 5.

    Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chili dipping sauce.

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CHICKEN RECIPES

Grilled Cornish Hens with Lemon and Rosemary Recipe

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grilled cornish hens with lemon and rosemary recipe 5d12d7845bc30 - Grilled Cornish Hens with Lemon and Rosemary Recipe

Ingredients

  • 4 Cornish hens, about 1 pound each
  • 1 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon juice and 1 tablespoon zest from 1 lemon
  • 3 medium cloves garlic, minced on a microplane grater
  • 2 tablespoons extra virgin olive oil

Directions

  1. 1.

    Pat hens dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back of breasts. Repeat with remaining hens.

  2. 2.

    Combine salt, pepper, rosemary, lemon juice, lemon zest, garlic, and olive oil in a small bowl and stir with fingers until homogenous. Rub mixture evenly over all surfaces of hens.

  3. 3.

    Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. 4.

    Place hens skin-side-up directly over the coals. Cover and cook until lightly charred on bottom, about 5 minutes. Carefully flip birds skin-side-down. Cover and continue to cook until golden brown, crisp, charred in spots, and center of breasts registers 145 to 150°F on an instant read thermometer, about 15 minutes longer. If birds threaten to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 5 minutes, and serve.

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CHICKEN RECIPES

Dinner Tonight: Korean Fried Chicken Recipe

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dinner tonight korean fried chicken recipe 5d12e293ab2d7 - Dinner Tonight: Korean Fried Chicken Recipe

For those who think fried chicken is a strictly Southern thing, it might be time to expand your horizons. Koreans have their own style of fried chicken, which is rapidly making inroads Stateside and which is absolutely delicious. Though it’s similar enough to its U.S. counterpart, it also has a hallmark cooking technique that differentiates it and gives the chicken an amazing texture: double frying.

Much like perfect french fries, double-frying ensures that the chicken is completely cooked through in the first stage and perfectly crisped in the second. Rather than let the crackling thick skin just be, as on Southern fried chicken, the Korean version allows it to absorb an intoxicating cocktail of flavors: ginger, soy, sesame oil, honey, and the one hard-to-find ingredient, gojujang, a pungent, spicy bean paste. (Look for it in an Asian grocery store; or, you can order it online here or here.)

The result is a marvelous combination of flavor and texture: juicy, crisp, sweet, and hot.

Ingredients

  • 16 chicken wings
  • Canola oil, for frying
  • 5 cloves garlic
  • 2-inch piece peeled ginger
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon honey
  • 2⁄3 cup flour
  • 1 tablespoon cornstarch

Directions

  1. 1.

    Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F.

  2. 2.

    In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness).

  3. 3.

    In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350°F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.

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