Tyler Florence inspired Fried Chicken
The best fried chicken you will ever make at home without sous vide machine
for the poaching
6 C. chicken broth
3 sprigs fresh rosemary, gently bruised
1 T. lightly crushed black peppercorns
1/2 T. kosher salt
3 lbs. boneless, skinless chicken thighs
for the breading
1 C. AP flour
12 fresh sage leaves
2 large sprigs fresh rosemary leaves
1 tsp. garlic powder
2 T. chopped fresh thyme
2 tsp. kosher salt
1/2 tsp. ground black pepper
3 C. panko bread crumbs
1 C. buttermilk
3 eggs, beaten with 1 T. water
1 quart peanut oil
Poach chicken in large saucepan with broth, rosemary, peppercorns and salt. Bring liquid to bare simmer, add chicken, return to simmer, cover and cook, keeping heat just below simmer for 15 to 20 minutes or until meat reaches 165º
Meanwhile prepare breading. Combine flour, sage, rosemary, garlic powder, thyme, dalt and pepper in food processor and process until seasonings are ground and mostly undetectable. Transfer to gallon plastic bag.
Once chicken has finished poaching, transfer to cutting board until cook enough to handle, then pat dry.
One at a time, soak the chicken briefly in buttermilk then remove, shaking off any excess. Place in the bag with the flour mixture to lightly coat. Remove from bag and dredge through eggs. Remove, shaking off any excess and put in bag with panko. Gently shake to coat. Pat the panko onto the meat. Set fully breaded chicken thighs on rimmed baking sheet. Repeat with all thighs. Add more Panko near the end if they start to get soggy. Chicken my be covered with plastic and refrigerated up to a day or fried immediately.
Preheat oil to 400, set oven to 200. Fry chicken 2 at a time for 10 to 15 seconds, until browned and crisp. With tongs or slotted spoon transfer to oven to keep warm until all chicken is fried. Allow oil to return to 400º after removing each batch of chicken. Serve.
Strawberry Shortcake KC Star June 2013
8 C. strawberries, hulled
6 T. gran. sugar
Shortcakes
2 C. AP flour
2 T. gran. sugar
2 T. packed brown sugar
1 T. baking powder
1/2 tsp. salt
6 T. unsalted, cold butter cut into small pieces
2/3 C half & half,+ extra for brushing
1 egg
Sparkling sugar
Topping
2 C. heavy whipping cream
2-3 T. confectioners' sugar, to taste
For berries, slice, sprinkle 2 with 6 T. gran. sugar. Set aside, stirring occ. 30 min. until juicy.
For the Shortcake: Preheat oven 425º, place rack in center. Line baking sheet with parchment paper.
in large bowl, whisk together flour, 2 T. granulated sugar, brown sugar, baking powder and salt. Cut in cold butter.
In a small bowl, whisk together half & half, egg. Stir in flour mixture until dough comes together in a sticky mass. Turn dough out onto a lightly floured surface and knead lightly until it comes together, about 30 seconds. Dust the counter with a bit more flour, then pat dough into a rectangle about 1/2-inch thick. Cut into rounds with a floured 3-inch biscuit cutter, pressing straight down, don't twist until all the way to the bottom. Twisting can seal the layers, leading to a dense shortcake. Then place them upside down on a baking sheet (helps ensure the highest rise). OR cut into squares with a knife. Gather scraps, knead briefly and cut 2 more rounds. Brush with half and half and sprinkle with sparkling sugar. Bake 12 -14 minutes, until golden brown. Cool on wire rack.
Assemble: Combine cream with sugar and whip until stiff. Slice each shortcake in half. spoon portion of strawberries on half, top with dollop of whipped cream and cap with other half of shortcake. Serve immediately. Shortcakes my be frozen for later use. Reheat on baking sheet in 350º oven 10 minutes.
