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Who has a membership to Cook's Country? I'm trying to grab a recipe: Garlic Butter Chicken
- Thread starter traca
- Start date
Food Network Recipe featured on Diners, Drive-Ins & Dives - Pyrenees Cafe Recipe
https://www.foodnetwork.com/recipes/garlic-fried-chicken-2780047#reviewsTop
https://www.foodnetwork.com/recipes/garlic-fried-chicken-2780047#reviewsTop
Here you go.... Rec: Garlic Fried Chicken
In Bakersfield, California, cooks douse fried chicken with butter and garlic. Puzzled, we paid a visit. Convinced, we fried more than 60 pounds of chicken to perfect our version.
Why This Recipe Works
To deeply season the chicken, we marinated it in a mixture of extra-virgin olive oil, fresh minced garlic, and granulated garlic for at least an hour. To ensure that the coating adhered to the chicken, we dipped the pieces in egg whites before dredging them in flour seasoned with granulated garlic, salt, and pepper. For the sauce, we sautéed some minced garlic in just 1 tablespoon of the butter and a little water (the water kept the garlic from burning) before combining the mixture with the remaining butter and parsley.
Garlic Fried Chicken
3 tablespoons extra-virgin olive oil
2 tablespoons granulated garlic
5 garlic cloves, minced
Kosher salt and pepper
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
2 cups all-purpose flour
4 large egg whites
3 quarts peanut or vegetable oil
Garlic Butter
8 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon pepper
8 garlic cloves, minced
1 tablespoon water
Use a Dutch oven that holds 6 quarts or more. Mince the garlic with a knife rather than with a garlic press.
1. FOR THE CHICKEN: Combine olive oil, 1 tablespoon granulated garlic, minced garlic, 2 teaspoons salt, and 2 teaspoons pepper in large bowl. Add chicken and toss to thoroughly coat with garlic mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. Set wire rack in rimmed baking sheet. Whisk flour, remaining 1 tablespoon granulated garlic, 2 teaspoons salt, and 2 teaspoons pepper together in separate bowl. Lightly beat egg whites together in shallow dish.
3. Remove chicken from marinade and brush away any solidified clumps of oil with paper towels. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish; then dredge in flour mixture, pressing firmly to adhere. Transfer chicken to prepared wire rack and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add peanut oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 325 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer to paper towel—lined rack, return oil to 325 degrees, and repeat with remaining chicken.
5. FOR THE GARLIC BUTTER: While chicken rests, combine 7 tablespoons butter, parsley, salt, and pepper in bowl; set aside. Melt remaining 1 tablespoon butter in 8-inch nonstick skillet over medium heat. Add garlic and water and cook, stirring frequently, until garlic is softened and fragrant, 1 to 2 minutes. Add hot garlic mixture to butter-parsley mixture and whisk until well combined.
6. Transfer chicken to platter and spoon garlic butter over top. Serve.
Source: Cook's Country, April/May 2016
In Bakersfield, California, cooks douse fried chicken with butter and garlic. Puzzled, we paid a visit. Convinced, we fried more than 60 pounds of chicken to perfect our version.
Why This Recipe Works
To deeply season the chicken, we marinated it in a mixture of extra-virgin olive oil, fresh minced garlic, and granulated garlic for at least an hour. To ensure that the coating adhered to the chicken, we dipped the pieces in egg whites before dredging them in flour seasoned with granulated garlic, salt, and pepper. For the sauce, we sautéed some minced garlic in just 1 tablespoon of the butter and a little water (the water kept the garlic from burning) before combining the mixture with the remaining butter and parsley.
Garlic Fried Chicken
3 tablespoons extra-virgin olive oil
2 tablespoons granulated garlic
5 garlic cloves, minced
Kosher salt and pepper
3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
2 cups all-purpose flour
4 large egg whites
3 quarts peanut or vegetable oil
Garlic Butter
8 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon pepper
8 garlic cloves, minced
1 tablespoon water
Use a Dutch oven that holds 6 quarts or more. Mince the garlic with a knife rather than with a garlic press.
1. FOR THE CHICKEN: Combine olive oil, 1 tablespoon granulated garlic, minced garlic, 2 teaspoons salt, and 2 teaspoons pepper in large bowl. Add chicken and toss to thoroughly coat with garlic mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. Set wire rack in rimmed baking sheet. Whisk flour, remaining 1 tablespoon granulated garlic, 2 teaspoons salt, and 2 teaspoons pepper together in separate bowl. Lightly beat egg whites together in shallow dish.
3. Remove chicken from marinade and brush away any solidified clumps of oil with paper towels. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish; then dredge in flour mixture, pressing firmly to adhere. Transfer chicken to prepared wire rack and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add peanut oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 325 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer to paper towel—lined rack, return oil to 325 degrees, and repeat with remaining chicken.
5. FOR THE GARLIC BUTTER: While chicken rests, combine 7 tablespoons butter, parsley, salt, and pepper in bowl; set aside. Melt remaining 1 tablespoon butter in 8-inch nonstick skillet over medium heat. Add garlic and water and cook, stirring frequently, until garlic is softened and fragrant, 1 to 2 minutes. Add hot garlic mixture to butter-parsley mixture and whisk until well combined.
6. Transfer chicken to platter and spoon garlic butter over top. Serve.
Source: Cook's Country, April/May 2016
ohhh, I see *fried chicken* & still get PTSD MF! flashbacks. Haven't fried chicken since then.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=166542
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=166542
heather_in_sf
Well-known member
I know a guy who worked at Ad Hoc, and he said that after the chicken is brined
they let it dry on racks in the fridge all day.
They make the brine in the morning, by the end of shift it is cool, then chicken is brined overnight. The next morning, the chicken is removed from the brine and put back in the fridge on racks until family meal. Then when they're done eating, the chicken is ready to be breaded. They wait 20 minutes in between breading, then the light and dark pieces are fried separately, removed before being completely done and rested on racks. The ambient heat finishes cooking the chicken.
I have yet to attempt it.
they let it dry on racks in the fridge all day.
They make the brine in the morning, by the end of shift it is cool, then chicken is brined overnight. The next morning, the chicken is removed from the brine and put back in the fridge on racks until family meal. Then when they're done eating, the chicken is ready to be breaded. They wait 20 minutes in between breading, then the light and dark pieces are fried separately, removed before being completely done and rested on racks. The ambient heat finishes cooking the chicken.
I have yet to attempt it.
heather_in_sf
Well-known member
OMG I will be adding ginger...
mariadnoca
Moderator
I have an electric cooktop. I can’t make fried chicken the burner is either too hot or too cold
Heather, this is similar. Dry brine overnight, then dip in egg whites and dredged in
flour, then chill for 30 min - 2 hours, fry, then smear with garlic butter.
From what I remember working in a restaurant years ago, the resting stage after the chicken has been battered helps the coating stick to the chicken.
I saw Cooks Country profile the recipe above and they said something about how egg whites helped create the crispy crust. In general, I don't like cold fried chicken but this stuff? INSANE! It might even be better cold. And the skin/crust is super crispy even after I buttered it and then stuck it in the fridge. I wish I understood the science more. Instead, I'll just marvel. smileys/smile.gif
flour, then chill for 30 min - 2 hours, fry, then smear with garlic butter.
From what I remember working in a restaurant years ago, the resting stage after the chicken has been battered helps the coating stick to the chicken.
I saw Cooks Country profile the recipe above and they said something about how egg whites helped create the crispy crust. In general, I don't like cold fried chicken but this stuff? INSANE! It might even be better cold. And the skin/crust is super crispy even after I buttered it and then stuck it in the fridge. I wish I understood the science more. Instead, I'll just marvel. smileys/smile.gif
Reporting back: This is insanely delicious! For you crispy skin fans, this is it. I've
never seen a crispier crust--even cold the morning after.
My favorite restaurant that makes something similar, there's a touch of sweetness to theirs. I think they put some sugar or honey in the butter. I did that with the final two pieces I fried up. Very good.
Attached is a photo of the way the restaurant serves the chicken.
<
p>https://www.yelp.com/biz_photos/hue-ky-mi-gia-seattle?select=U6TBWfvWv4hcWScJW6SKYw
never seen a crispier crust--even cold the morning after.
My favorite restaurant that makes something similar, there's a touch of sweetness to theirs. I think they put some sugar or honey in the butter. I did that with the final two pieces I fried up. Very good.
Attached is a photo of the way the restaurant serves the chicken.
<
p>https://www.yelp.com/biz_photos/hue-ky-mi-gia-seattle?select=U6TBWfvWv4hcWScJW6SKYw