Chicken Recipes For Cold Days Food
COLD FRIED CHICKEN
This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself. I don't know why she served it cold, not hot; I only know that I loved it, and do still. She served it with butter lettuce and buttermilk dressing, and it is very good that way. It is also very good with hot sauce.
Provided by Tamar Adler
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
- The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
- Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
- Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
- Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!
COLD CHICKEN WITH CURRY MAYONNAISE
A make-ahead dish, which can be served to guests. The curry isn't overwhelming - it's in the sauce and adds flavour. A good dish for a hot day. Thanks to Annette Human's Microwave Winners. I prefer to roast the chicken conventionally. The cooking time does not include the chilling time.
Provided by Sherrie-pie
Categories Curries
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken thighs with salt and pepper. Place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. Turn over from time to time. Remove the chicken from the dish and allow to cool. Skim the fat from the liquid in the dish.
- Peel and slice the onions in rings. Place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power.
- Combine the apricot jam, curry powder, vinegar and cornflour. Stir into the onion mixture. Microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. Allow to cool. Stir the mayonnaise into the cold onion mixture. Arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. Chill well.
Nutrition Facts : Calories 330.4, Fat 22.4, SaturatedFat 5.2, Cholesterol 85.1, Sodium 243.7, Carbohydrate 15.2, Fiber 1.2, Sugar 6.4, Protein 17.2
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