Is there anything more satisfying than biting into a salty, flavorful, crisp piece of fried chicken? I know I have a particular weakness for the stuff (it’s my post-workout week splurge). Perfecting fried chicken is not easy, and it’s taken me years to create a recipe that I’m fully happy with. Of course, leaving it well alone is not an option, so I created my own twist with saffron. Saffron is used in a lot of Middle Eastern and South Asian marinades, oftentimes with yogurt, and it complements the flavor of chicken amazingly. Fried chicken was my perfect reason to break into the saffron stash. So the reality is that there are a few (worthwhile!) steps here. I marinate the chicken in saffron buttermilk that serves to brine the chicken, make it even juicier, and deeply infuse it with all of the marinade ingredients — a pinch of saffron, garlic, a touch of mustard. Then, I double-dip the chicken to create a super-crisp crust, and let it air-dry while the meat loses its chill. Finally, frying at the perfect temperature ensures fried chicken nirvana — crisp, flavorful, aromatic, tender, and juicy. Enjoy! Click here to see 7 Must-Have Spices.
Recipe Courtesy of 4505 ChicharronesThis is not your average chicken sandwich. The Fried Chicken Yum Yum features a bun filled with a boneless chicken breast that is seasoned and dipped in your favorite crushed 4505 Chicharrones, creating a chich-crusted chicken, topped off with slaw and a creamy white sauce.
Buttermilk marinade is the secret to fried chicken that’s tender and juicy. I’ve suggested boneless breasts here, but don’t hesitate to use any boneless or bone-in chicken parts. At my house, fried chicken always gets served with mashed potatoes and gravy. The enzymes in buttermilk act as a natural tenderizer and the jalapeño provides a nice fresh kick of flavor in this marinade. It’s a perfect start for fried chicken, but also works well for grilled foods. — Ray "Dr. BBQ" Lampe, author of Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes.
Pancake mix is not just for breakfast, and that was proven when Aunt Jemima decided to whip up a batch of fried chicken using pancake mix. Use the buttermilk-flavored mix and tell guests they’re getting buttermilk-battered fried chicken for a meal they would swear you took you all day to make.Click here for more great back-of-the-box recipes.
Located in the heart of San Francisco's Mission District, Foreign Cinema spices up their fried chicken recipe with Madras curry powder and red chile flakes. The addition to sesame seeds in the breading gives the chicken an extra crunch. At the restaurant, the chef covers and refrigerates the chicken overnight for maximum flavor punch.
This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more — I already had it. — PanNan This recipe is courtesy of PanNan via Food.com.
Two things that seemingly don't go together — in your drinks, no less — end up being pretty delicious in this cocktail. Made by Josh Goldman from Los Angeles' anticipated new restaurant, Mess Hall, this drink was perfect for the Finger Lickin’ Good Fried Chicken Fest. After all, who doesn't want a piece of fried chicken after a sweet cocktail?
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Michael Ferraro of Delicatessen shares his favorite game day recipes. Fried chicken is not only a comfort food staple but also a game day staple. “Fried Chicken is the perfect family-style dish that’s served during [a football game], and it can even be prepared ahead of time so you don’t miss the first touchdown.”
"Before anyone points out that my last book was on healthy eating and I now have Korean fried chicken on the menu, I’m not suggesting you eat this every day. I don’t even eat it once a month. But when I do, I bloody love it. Hot, sweet, dark, messy, and wickedly good. I am not a fan of deep-frying—I get the children to stand by with a fire blanket when the fat gets to that rolling stage—but sometimes it is worth the effort (and I did try various “oven-baked” versions to make life easier for you, but they didn’t cut the mustard). This is Friday night food, but it’s not for cooking when you’re in a hurry. Best if two of you can share the deep-frying duties. Get the beers in, guys." - Diana Henry, author of A Bird in the Hand: Chicken Recipes for Every Day and Every MoodClick here for more of our best chicken recipes