Rustic Canyon Family Meal Fried Chicken Recipes
RUSTIC CANYON FAMILY MEAL FRIED CHICKEN
One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.
Provided by Jeremy Fox
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2-12 hours.
- Preheat oven to 350°F. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°F.
- Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and 1/2 tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
- Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10-15 minutes. Season with salt.
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2015-12-15 Step 3. Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and ½ tsp. …
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- Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2–12 hours.
- Preheat oven to 350°. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°.
- Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and ½ tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
- Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10–15 minutes. Season with salt.
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- Combine the buttermilk, eggs, and a couple pinches of the seasoning mix into a large dish that can hold all of your chicken together.
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- Sweet potato & chicken curry. Price per serving: £1.36. This vibrant chicken curry is packed with veg and counts as a whole three of your five-a-day! Super simple and ready in just half an hour, it makes a perfect midweek meal.
- Chicken alfredo. Price per serving: £1.99. If you have several hungry mouths to feed, this luxuriously rich and creamy chicken pasta dish will do just the trick.
- Easy chicken stew. Price per serving: 85p. A warming chicken casserole makes a super satisfying and healthy weeknight dinner. Brimming with chunky veg and gently spiced with a hint of mustard, this nourishing one-pot delivers on both taste and texture.
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- Oregano chicken & squash traybake. Price per serving: £1.31. With just 5 mins prep time, this tempting traybake is a saviour on busy weeknights. Using affordable chicken legs, chunky butternut squash and artichokes, it makes a filling family dinner.
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- Soak It Up. Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
- Trim Your Tool Kit. Everyone in the Rustic Canyon kitchen keeps their tools organized on a rimmed sheet tray. And, unlike what's in your junked-up kitchen drawer, everything is actually used.
- Taste (and Season) as You Go. Fox keeps a couple dozen demitasse spoons in front of him at work and uses them to dip into everything on the stove to check things as they cook.
- Even the Towel Matters. Fox is particular about how his cooks fold their side towels. "If a cook's not folding his towel right," Fox says, "he might be cutting corners elsewhere."
- That Sweet-Salty Thing Never Gets Old. Fox ain't above a party nut. These sugary, salty, fatty almonds are how diners can begin a meal at Rustic Canyon (and they're the only recipe Fox kept from Ubuntu).
- Find Your Whey. There's lots of whey (it's a by-product from making fresh ricotta) at Rustic Canyon. The cooks use it to simmer polenta, as a braising liquid for meat, and in place of egg whites in frothy cocktails.
- Be a Bookworm. A classic cookbook should be your sous-chef. On Fox's shelf: Le Pigeon, The Zuni Cafe Cookbook, Tartine Book No. 3, The Babbo Cookbook, and Paul Bertolli's Cooking by Hand, which Fox credits with teaching him the art of bottom-up cooking.
- (Chicken) Fat Is Your Friend. What sets Fox's roast chicken apart from all others? It's not the brine or the harissa rub, though both add a ton of flavor.
- Make Your Own. The Rustic Canyon walk-in is filled with crazy condiments like fermented mustard, sorrel kimchi, and preserved limes. Cool. But why should you prepare your own flavor boosters?
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