Larry requested fried chicken for dinner this week, and it came down to making it for Christmas Eve because I didn’t get myself prepared earlier in the week. In fact, the chicken is supposed to brine overnight but I didn’t put in into the brine until almost noon. No matter, it was just right. In fact, this chicken was about the best fried chicken I’ve had. Definitely in the top five. Fried chicken was always and still is my favorite food, although I don’t eat it very often anymore.
As I mentioned, the chicken sits in a brine for a while, then before it’s fried it’s dipped in a spiced flour coating, then in buttermilk, then back into the coating. Fantastic, and a great choice for the first thing I’ve cooked out of Ad Hoc at Home. The potatoes and carrots were good too, but not standouts like the chicken. And I’m not so sure about the pea spread. It’s very pea-ish. Maybe too much so. The recipe for the chicken can be found here.
- Ginger-Miso Sweet Pea Spread (Food & Wine, December 2010)
- Buttermilk Fried Chicken (Ad Hoc at Home, p. 16)
- Puree of Garlic Potatoes (Ad Hoc at Home, p. 223)
- Sweet & Salty Maple Carrots (Appetite for Reduction, p. 105)
