food

Frango Frito e Salada de Batata

O chef Nick nos leva em uma viagem para o sul dos Estados Unidos e nos mostra seus truques para o frango frito crocante e perfeito. Enquanto isso, o chef Akira dá um toque novo a um clássico: a salada de batata.

food

Frango Frito e Salada de Batata

O chef Nick nos leva em uma viagem para o sul dos Estados Unidos e nos mostra seus truques para o frango frito crocante e perfeito. Enquanto isso, o chef Akira dá um toque novo a um clássico: a salada de batata.

Supplies

  • 520 grams AP flour
  • 180 grams cold butter
  • 20 grams baking powder
  • 14 grams salt
  • 10 grams sugar
  • 180 grams buttermilk
  • 180 grams whole milk

Passo a passo

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Mix butter into the flour, breaking it up into roughly 1⁄2 inch chunks.
  3. Add the rest of the ingredients to the bowl and mix gently to form a dough.
  4. Turn the dough out onto a floured surface and roll out into a rectangle. Fold in half, turn, and repeat 2 more times. Take care to make sure you make as close to a perfect rectangle as possible so the biscuits rise properly.
  5. Roll out to 3⁄4 of an inch thick and cut with a knife into 15 evenly sized squares.
  6. Brush with egg wash made with an egg and a splash of heavy cream.
  7. Bake for 30-35 minutes, rotating them halfway through the cooking.
  8. Once cooked brush with melted butter and season with maldon salt, to taste.

Supplies

Dressing

  • 250 grams Kewpie mayo
  • 75 grams rice wine vinegar
  • 75 grams dijon mustard
  • 50 grams sour cream
  • 5 grams salt

Mix

  • 1 pound fingerling potatoes, cooked and cooled
  • ¾ cup potato dressing
  • ¼ cup dill relish
  • ¼ cup red onion, fine dice
  • Paprika, to taste
  • Salt and pepper, to taste

Passo a passo

Mix

  1. Toss everything in a large bowl with the cooked potatoes to coat.

Supplies

Chicken Brine

  • 2 Quarts Buttermilk
  • 150 grams Frank’s Red Hot Sauce
  • 16 grams salt
  • 8 grams sugar
  • 5 sprigs dill, torn
  • 5 sprigs thyme, torn

Chicken Dredge

  • One whole chicken, cut in 8 pieces, leaving as many bones as possible
  • 1 quart AP flour
  • 1 cup potato starch
  • 7.5 grams cayenne pepper
  • 15 grams paprika
  • 6.25 grams mustard powder
  • 1.25 grams garlic powder
  • 3.75 grams onion powder
  • 6.25 grams black pepper
  • 25 grams salt

Passo a passo

Chicken Brine

  1. Whisk everything together until salt and sugar is dissolved.

Chicken Dredge

  1. Set chicken aside.
  2. Whisk all dredge ingredients until combined.
  3. Take a whole chicken, cut in 8-10 pieces (2 wings, 2 breasts cut in half or not depending on size, 2 thighs, 2 legs) with as many bones left in as possible, and brine it overnight.
  4. Drain but don't dry it completely then toss in the dredge.
  5. Let it sit for at least 15-20 minutes but not more than an hour to hydrate the flour and help create the crust.
  6. Fry in vegetable or peanut oil at 325 Fahrenheit for 12-13 minutes or to an internal temperature of 165 degrees.
  7. Drain on a rack or paper towels and season with kosher salt immediately when it comes out of the oil.