Tuesday, May 4, 2010

Southern Dinner

Inspired by an episode of Fresh with Anna Olson, we made buttermilk fried chicken, angel biscuits, and zucchini lemon slaw for dinner. The biscuits were my favourite - the dough was so nice to work with and it made a very attractive-looking biscuit. The slaw was my least favourite, but I ruined it by using too much garlic. I omitted the garlic from the recipe I posted below because I think it would be better with no garlic at all.

Buttermilk Fried Chicken
Adapted from this recipe by Anna Olson
Yield: 4-6 servings
Print recipe

1 fryer chicken, cut into equal pieces
2 cups buttermilk
2 tbsp dijon mustard
1 tbsp salt
2 tsp pepper
1/2 tsp cayenne pepper
  1. Combine all ingredients in a large bowl.

  2. Cover and refrigerate for at least 6 hours and up to a day, stirring occasionally.

Fried Chicken
3 cups flour
1 tbsp baking powder
1 tbsp salt
1 tsp pepper
6 cups vegetable oil, for frying
  1. In a large, flat dish, combine flour, baking powder, salt, and pepper.

  2. Without shaking off excess liquid, lift chicken pieces out of marinade and coat in flour mixture. Let chicken sit in flour, turning occasionally, while heating oil.

  3. In a large, heavy bottomed pot, fill half way with oil.

  4. Heat oil over medium high heat until it reaches 350F.

  5. Add 4 pieces of chicken and reduce heat to medium low.

  6. Fry chicken for 12 to 14 minutes, turning once. Adjust heat during cooking so that oil is around 300F.

  7. Transfer chicken to a paper towel to drain. To test for doneness, a probe thermometer should read 170F.

  8. Return oil to 350F and repeat process with remaining chicken.

Zucchini Lemon Slaw
Adapted from this recipe by Anna Olson
Yield: 3 servings
Print recipe

1 medium zucchini
1 medium carrot
1 tsp salt
2 green onions, sliced on the bias
juice and zest of half a lemon
1 tbsp honey
1 tbsp dill, chopped
  1. Grate zucchini and carrot coarsely.

  2. Toss with salt and let sit in a colander to drain for 30 minutes.

  3. Squeeze out excess liquid.

  4. Combine with remaining ingredients.

  5. Chill until ready to serve.

Angel Biscuits
Adapted from this recipe by Anna Olson
Yield: 6 or 7 biscuits
Print recipe

1/2 tsp instant dry yeast
1 1/2 tsp warm water
1 cup flour
4 tsp sugar
1/6 tsp baking soda
1/6 tsp baking powder
1/6 tsp salt
3 tbsp cold butter
1/3 cup buttermilk
  1. In a small bowl, combine water and yeast and a pinch of sugar together. Let sit for 5 minutes.

  2. In another bowl, combine flour, sugar, baking soda, baking powder, and salt.

  3. Cut the butter into the flour until the mixture has a crumbly texture.

  4. Stir the yeast mixture into the buttermilk.

  5. Add the buttermilk mixture to the flour.

  6. Mix until a dough comes together.

  7. Wrap in plastic wrap and chill for at least 6 hours.

  8. Preheat oven to 425F.

  9. On a floured surface, roll dough to 1/2-inch thick.

  10. Fold the dough in half, pressing down gently.

  11. Cut out biscuits and place on a parchment lined baking sheet.

  12. Bake 9 to 11 minutes, until just lightly browned.

  13. Serve immediately.

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