ShadowDriver
somebody shut me the fark up.
Last time we tried this was in March with a fun combination of recipes.
I continue to absolutely love Chef Ed Lee's chicken (poached first in an Adobo mixture). Here's the video from Mind of a Chef:
[ame="https://www.youtube.com/watch?v=b4ZkeajFPig"]Chef Edward Lee | Fried Chicken and Waffles - YouTube[/ame]
After the poaching and resting, CINCHOUSE puts together a gluten free mixture of flours, then uses Ludo Lefebvre's technique from his Ludo Bird restaurant.
[ame="https://www.youtube.com/watch?v=iT2J6Te2r8g"]Chef Ludo Lefebvre Makes His LudoBird Fried Chicken Sandwich[/ame]
The chicken rested a bit before a visit with the cast iron skillet and CINCHOUSE made a batch of gluten free waffles - somehow, still crispy and fluffy. She's amazing.
Time for a good flippety-flop in the skillet until the color looks good.
Instead of using the traditional slurry of oil/lard + butter and spices, I wanted to try a dry application of spices:
3 teaspoons cayenne pepper (This is probably about a "Medium" on the spicy)
1 teaspoons smoked paprika
2 teaspoons sweet paprika
1 teaspoon garlic powder
1.5 teaspoons kosher salt
2 teaspoons sugar
As soon as I pulled the chicken to drain, I hit each piece with the above spice mixture. When there wasn't quite enough moisture to "set" the spices on the crust, I spooned over a little of the liquid lard from the skillet to get it all to ease into the crust. Rest a minute. Flip the chicken. Apply spice (usually, this side has plenty of moisture)... rest. Drool.
Gratuitous Close-Up:
Here's our gluttonous Sunday Night Dinner:
Oh. Mah. Gawd. I can stand to eat this like twice a year... and quickly before my arteries slam shut... but it sure does "eat right where you hold it." (as my Grandfather would say)
I continue to absolutely love Chef Ed Lee's chicken (poached first in an Adobo mixture). Here's the video from Mind of a Chef:
[ame="https://www.youtube.com/watch?v=b4ZkeajFPig"]Chef Edward Lee | Fried Chicken and Waffles - YouTube[/ame]
After the poaching and resting, CINCHOUSE puts together a gluten free mixture of flours, then uses Ludo Lefebvre's technique from his Ludo Bird restaurant.
[ame="https://www.youtube.com/watch?v=iT2J6Te2r8g"]Chef Ludo Lefebvre Makes His LudoBird Fried Chicken Sandwich[/ame]
The chicken rested a bit before a visit with the cast iron skillet and CINCHOUSE made a batch of gluten free waffles - somehow, still crispy and fluffy. She's amazing.
Time for a good flippety-flop in the skillet until the color looks good.
Instead of using the traditional slurry of oil/lard + butter and spices, I wanted to try a dry application of spices:
3 teaspoons cayenne pepper (This is probably about a "Medium" on the spicy)
1 teaspoons smoked paprika
2 teaspoons sweet paprika
1 teaspoon garlic powder
1.5 teaspoons kosher salt
2 teaspoons sugar
As soon as I pulled the chicken to drain, I hit each piece with the above spice mixture. When there wasn't quite enough moisture to "set" the spices on the crust, I spooned over a little of the liquid lard from the skillet to get it all to ease into the crust. Rest a minute. Flip the chicken. Apply spice (usually, this side has plenty of moisture)... rest. Drool.
Gratuitous Close-Up:
Here's our gluttonous Sunday Night Dinner:
Oh. Mah. Gawd. I can stand to eat this like twice a year... and quickly before my arteries slam shut... but it sure does "eat right where you hold it." (as my Grandfather would say)
