This was last night’s Date Night, and it was quite yummy! I’ve been craving fried chicken lately. It’s kind of a pain and a mess to make, so we don’t have it often. But this was quite good! The chicken and salad dressing come from the cookbook, “Stirring the Pot” by Tyler Florence of Food Network fame. I didn’t do too well at pictures from the dinner portion of our meal. I got some good pics of dessert, but dinner was a bit meager. The chicken pics all came out blurry and I didn’t get one of the Salad. Sorry about that! Enjoy anyway… 🙂
1 3-4 lb. whole chicken, cut into 8 pieces
2 cups buttermilk
2 tbs bottled hot sauce, your favorite brand
3 cups all-purpose flour
2 tbs garlic powder
2 tbs onion powder
2 tbs sweet paprika
2 tsp cayenne pepper
Kosher salt and fresh cracked black pepper
Peanut or canola oil, for deep frying
In a large bowl, stir together buttermilk and hot sauce. Add chicken pieces. Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
On a large shallow plate, like a pie plate, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Drain chicken pieces, then dredge them in the flour mixture. Coat both sides completely, then set aside while you prep the oil.
Pour about 4 inches of oil into a large, heavy bottomed pot (like a Dutch oven) and heat the oil to 375 F. Working in batches, add chicken pieces. Fry about 20 minutes, turning the pieces once. Remove chicken from oil and drain on a paper towel lined plate. Salt lightly.
Note: I used a candy thermometer but had trouble keeping my oil at 375 F. They still cooked for me in 20 minutes. If your oil is staying at 375 F, then use a meat thermometer to monitor the cooking time. Also, watch the crust, and lower the heat if it’s getting browned too quickly.
BUTTERMILK BLUE CHEESE DRESSING:
In a medium bowl, combine 1/2 cup crumbled blue cheese, 1/2 cup buttermilk, and 2 tbs EVOO, mashing with a fork to break up the cheese. Add 2 tbs fresh lemon juice and 1 bunch of chives, snipped. Season with salt and black pepper. Slice 2 cups cherry tomatoes and 1 heart of Romaine lettuce. Toss all together and serve. This was the most unique, and probably the most delicious blue cheese dressing I’ve ever had.
And now for dessert!! This recipe comes from the book “Dinner at My Place” also by Tyler Florence (both recipes coming from Tyler Florence books ended up being coincidental, they just looked really good!). This was a good peach cobbler. I used fresh peaches and did not peel them, despite the recipe saying I was supposed to. Peeling peaches is just such a pain, and I gambled on not peeling them. It worked! The cobbler looked a little more rustic as a result, but that’s okay with me. Another thing to note: this recipe calls for mixing heavy cream in with the topping. I subbed in half and half, and it ended up being a little watery. I cooked it longer to compensate. But I’d recommend using the heavy cream as written, or back off on the amount of liquid if you use half and half or whole milk. All in all, really flavorful!
BOURBON PEACH COBBLER
8 peaches, cut into slices
1/4 cup bourbon whiskey
3/4 cup sugar, plus more for dusting
2 tbs cornstarch
1 tsp ground cinnamon, plus more for dusting
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
2 sticks cold unsalted butter
3/4 cup heavy whipping cream, plus more for brushing
1 quart vanilla bean ice cream
Preheat oven to 375 F. Combine peaches, bourbon, 1/4 cup of sugar, cornstarch, and cinnamon in a large bowl. Mix well to coat the peaches evenly.
Prepare topping by combining flour, 1/2 cup sugar, baking powder and salt in a large bowl. Cut 1 1/2 sticks of butter into small pieces. Add it to the flour mixture and blend it until the mixture looks like coarse bread crumbs. He suggests using a pastry blender for this, but I don’t have one. I tried to use a fork, but found that my hands worked best. Pour in the cream and mix just until the dough comes together.
Melt the remaining 4 tbs of butter in a 12 inch cast iron skillet placed over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer peach mixture to a 2 quart baking dish, or just leave in the skillet. Drop the dough by spoonfuls over the peaches. Brush the top with a small amount of cream and sprinkle with sugar and cinnamon. Bake in the oven for 40 to 45 minutes, until the top is brown and the fruit is bubbling. Serve warm with vanilla ice cream. Enjoy!!