Fried Chicken and Coleslaw Salad

Easier Fried chicken

Via: http://www.americastestkitchen.com/recipes/detail.php?docid=25863

INGREDIENTS

1 1/4cups buttermilk

 Table salt

 Dash hot sauce

3 teaspoons ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika

¼ teaspoon cayenne pepper

3 ½ pounds bone-in, skin-on chicken parts

2 cups all-purpose flour

2 teaspoons baking powder

1 ¾ cups vegetable oil

INSTRUCTIONS

·         1. Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.

·         2. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

·         3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach -correct temperature.) Let chicken rest 5 minutes before serving.

My notes:

To make buttermilk, measure one tablespoon of white vinegar and place this in a glass measuring cup. Then top off with milk upto the one cup line.

I added a dash of Shiracha sauce to my marinade mix which was not enough to give the chicken some heat. Next time, I’ll add a full squirt since we like our food spicy.

I cooked my chicken in a turbo broiler instead of cooking it in oil and it still turned out crispy and moist. While cooking the chicken in the broiler, I also wrapped a head of garlic in aluminum foil and added this to my mashed potato.

KFC Coleslaw

Via: http://www.food.com/recipe/kfc-coleslaw-33489#ixzz1qZ8pJofD

Ingredients:

8 cups finely diced cabbage (about 1 head)

1/4 cup diced carrot

2 tablespoons minced onions

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

Procedure:

Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .

Pour cabbage and carrot mixture into large bowl and stir in minced onions.

Using regular blade on food processor process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

My notes:

I used a whole head of cabbage which I shredded in a mandolin. I grated 1 carrot and 1 onion. I used tarragon vinegar instead of white vinegar. I had to make my buttermilk since this is not available in Manila. For my ¼ c buttermilk, I used ¾ teaspoon vinegar and then topped it with milk upto ¼ cup level of the measuring glass. I let this sit for about 10 minutes before I mixed it with the other ingredients. I also added some raisins to this dish.

This really tasted like the KFC Coleslaw.