So the next meal was, fried chicken.. it's a three day process to make and a two day process to eat... I think it's even better cold the next day but, it's personal preference... hot and crunchy and extra juicy is not a bad thing either... first day is a brine, second day is a butter milk soak, the third day I cover in flour and let the whole thing can tacky before frying...
My father in law has a lot of spices in his cabinet.. Stuff i have never used.. So, i just sort of threw it all in the spice mix.. ancho powder and garlic salt and onion powder and all types of paprika, curries and whatever... i just dumped it all in.. I have recipe that I use for the shop and well, they are delicious but, who the hell wants work food.. I had no idea how this was going to turn out and it turned out really well.. And well, that's how you learn too..
This was the second coating of flour:
whatever, i did a horrible job of documenting this chicken.. it was really freaking good.
after sitting with flour on it for 24 hours
Fried:
I have two slo motion videos, by mistake and a couple of blurry shots:
Then next day served cold chicken with a salad with croutons and a mustard vinegrette.. The dressing was mustard, cream, sour cream, olive oil, lemon and a lot of black pepper.. Covered the whole thing in dill.. The croutons were the last of bread diced and fried in olive oil.
Also, i served a Sauce Soubise with the cold chicken.. you have to love the french... i first read about this sauce maybe 15 years ago... i have yet to make it but, it has been in the back of my head.. So, the other day when I was smoking vegetables, i added an onion or two into the mix for the purpose of making this sauce.. it's super easy. take a caramalized onion and blend it with cream... i added salt, sugar, a shot of lemon but, that and the perfectly caramalized and slightly smoking onion made such a great combo
this was lunch the next day:
a simple potato salad. olive oil, parsley and lemon... as requested.
these were the last pieces fried from the night before so a little dark and neglected but,still really good.. the brine makes them so juicy
and that soubise sauce:
