Boxing Room Fried Chicken
Tasting Table
our friends at tasting table sf
invited us to fill our plates and
cups with bottomless bubbles,
fried chicken, and lobster rolls
at two amazing events - Here are a
few of their featured recipes -rm
Boxing Room: Fried Chicken with Maque Choux
Fried Chicken 4 cups buttermilk ½ cup creole mustard ½ cup hot sauce 3 tbsp kosher salt 1 whole chicken, cut into 10 pieces 1 lb flour ¼ cup creole seasoning 3 tbsp kosher salt Rice bran oil (for frying)
Maque Choux ¼ lb butter 3 cups onion, diced 1 cup green bell pepper, diced 1 cup red bell pepper, diced 2 tbsp jalapeños, minced 2 tsp paprika 2 tbsp kosher salt 2 tsp black pepper ¼ cup garlic 4 cups fresh tomatoes, diced 3 bay leaves 1 tbsp fresh thyme, chopped 4 cups yellow corn kernels
6-8 servings Chef JUSTIN simoneaux walks us through his tasty Fried chicken as a holiday meal alternative.
Combine buttermilk, creole mustard, hot sauce and salt in a mixing bowl and mix thoroughly. Add chicken to marinade, cover with plastic and place in the fridge for at least 3 hours and up to 24 hours. After chicken has marinated, combine flour, creole seasoning and salt in another mixing bowl. Preheat rice bran oil to 325°. Toss marinated chicken in the seasoned flour and coat evenly, shake excess flour and fry in oil until golden brown, approximately 15 minutes. Place chicken on a cooling rack and season with salt. Let rest for 10 minutes before eating.
Combine buttermilk, creole mustard, hot sauce and salt in a mixing bowl and mix thoroughly. Add chicken to marinade, cover with plastic and place in the fridge for at least 3 hours and up to 24 hours. After chicken has marinated, combine flour, creole seasoning and salt in another mixing bowl. Preheat rice bran oil to 325°. Toss marinated chicken in the seasoned flour and coat evenly, shake excess flour and fry in oil until golden brown, approximately 15 minutes. Place chicken on a cooling rack and season with salt. Let rest for 10 minutes before eating.
Fried Chicken Sandwiches with Slaw and Fennel Honey
Fennel Honey 4 ounces honey 1 tbsp fennel seeds 1 tsp chile flakes
Coleslaw 2 cups mayonnaise 2 ounces apple cider vinegar 2 tsp celery seed 2 tsp salt 2 quarts shredded cabbage 2 cups shredded carrots ½ cup onion, diced
Marinade 1 pound boneless/skinless chicken thighs (cut into 2 inch strips) 2 cups buttermilk 1 tbsp garlic, minced ½ cup onion, grated 2 tbsp salt 2 tsp black pepper
Flour mix 1 pound flour 1 cup cornstarch 3 tbsp salt 1 tbsp black pepper 1 tbsp cayenne pepper 2 tsp paprika 1 tsp onion powder 1 tsp garlic powder
Assembly 6 cups vegetable oil for frying, 3 torpedo rolls Pickled onions Pickled jalapenos Chef RONNIE NEW of the comstock SALOON gives us a sampling of her favorite fried chicken sandwich.
To make the fennel honey: in a medium size sauté pan, toast the fennel seeds and chile flakes over low heat until the spices are aromatic. Add the honey and continue to warm for a few minutes. Strain the honey. Reserve until ready to use. To make the coleslaw: in a large bowl, whisk together the mayonnaise, apple cider vinegar, celery seeds, and salt. Add the cabbage, carrots, and onion to the dressing and toss to coat. To make the fried chicken: combine all the ingredients for the marinade with the chicken thighs and refrigerate for up to 24 hours before frying.
Preheat fryer or pot of oil to 350°. Remove chicken from buttermilk mixture, and dredge the pieces in the flour mixture. Shake off excess flour and place in hot oil. Cook chicken until the internal temperature reaches 165° and the pieces are golden brown, approximately 6-7 minutes. Place the pieces in a bowl and toss with the fennel honey.
To assemble: place chicken on a soft torpedo roll, and then top with pickled onions, pickled jalapenos, and coleslaw.
