Buttermilk-Poblano Gravy

This Thanksgiving, we branched out from our favorite wild mushroom gravy to try this roasted poblano version. It was incredible. Because we roasted a much smaller turkey and made less mashed potatoes, I plan to gobble up any leftover gravy as a dip with tortilla chips. 🙂 It would also be wonderful in tacos or as sauce in a pot pie.

This recipe was adapted from Food and Wine, contributed by Javier Cabral and Paola Brinseño González. I incorporated a shallot as well as the roasted turkey pan dripping and juices. I also reduced the salt. Next time I will roast the poblanos in advance. I am going to start making it year-round!

Yield: about 2 cups

• 2 large (3 ounce) poblano chilies
• 1 T unsalted butter
• 2 T roasted turkey pan fat (can substitute 2 T unsalted butter)
• 1 large shallot, finely diced
• 1 1/2 cups roasted turkey pan drippings plus vegetable, chicken, or turkey stock, divided
• 1 tablespoons all-purpose flour
• 2 tablespoons buttermilk
• kosher salt, to taste
• freshly ground black pepper, to taste

1. Place chilies on an aluminum foil lined baking pan. Place under a broiler, rotating every 5 minutes, until skin is charred on all sides. (Alternatively, using kitchen tongs, hold 1 chile directly over a medium flame of a gas stovetop. Cook until skin is blackened, 4 to 6 minutes per side. Repeat with remaining chile.)
2. Wrap the blackened chilies in the aluminum foil to steam. (Alternatively, place chiles in a bowl, cover with plastic wrap.) Let steam for 10 minutes.
3. Rub off skin from chiles, removing as much of the blackened skin as you can. (Don’t worry if all of the skin doesn’t come off.) Remove and discard stems and seeds.
4. Finely dice the roasted chilies.
5. Melt 1 tablespoon butter in a medium skillet over medium-high. Add shallot and diced chiles. Cook until onion is soft, about 4 minutes.
6. Combine shallot mixture and 1/2 cup stock in a blender, and process until smooth, about 30 seconds. (I used a Vitamix.)
7. Place 2 tablespoons of fat from pan drippings (or 2 T butter) in same skillet over medium.
8. Whisk in flour, and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 2 to 3 minutes.
9. Increase heat to medium and add shallot-chile puree and remaining 1 cup pan drippings with stock, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 2 minutes.
10. Reduce heat to low; add buttermilk. Simmer gently to allow flavors to meld, about 2 minutes.
11. Season with salt and pepper, to taste.

Note: Poblano peppers can be roasted, peeled, and cut 2 days ahead.

Fried Chicken with Biscuits & Tomato Gravy

Like my last post, this special and indulgent feast was also included in Food and Wine Magazine’s “40 Best-Ever Recipes” issue celebrating the 40th anniversary of their publication. I made it for the second year in a row to celebrate my husband’s birthday! 🙂

The recipes were adapted from The Gift of Southern Cooking by Scott Peacock, the then chef at Watershed in Decatur, Georgia, and co-author Edna Lewis, the legendary Southern cook, his mentor and close friend. I modified the cooking techniques and substituted sunflower oil for lard. Last year, I made Lewis’ wonderful biscuits from this full menu, but, this year I served the chicken and gravy with sourdough biscuits.

The chicken is double-brined, first in salt water and then in buttermilk, and then fried in a cast iron skillet filled with oil (or lard), butter, and bacon fat. It was very tender and juicy. The creamy and rich gravy is reminiscent of Italian vodka sauce. Pretty delicious. 😉

We ate the chicken, gravy, and biscuits with macaroni and cheese (my favorite version), and iceberg wedge salad on the side. My husband’s birthday meal is not complete without his favorite Vanilla Bean Birthday Cheesecake for dessert. ❤

For the Fried Chicken & Tomato Gravy:

• 1/2 cup kosher salt
• 2 quarts cold water
• One 3 1/2 to 5 pound chicken, cut into 8 to 10 pieces (I cut each chicken breast in half)
• 3 cups buttermilk
• 1 1/2 cups (6 3/8 oz, 180.7g) all-purpose flour
• 1/4 cup cornstarch
• 2 tablespoons potato starch (optional) (I included it)
• fine sea salt and freshly ground black pepper
• 1 pound lard or solid vegetable shortening, for frying (I substituted 2 cups of sunflower oil)
• 1 stick (4 ounces) unsalted butter
• 1/4 pound sliced bacon (I used 4 thick slices)
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 4 cups drained canned diced tomatoes (from three 14-ounce cans)
• 2 teaspoons dried thyme
• 2 cups heavy cream
• 1 1/2 cups milk (I used whole milk)

To Make the Fried Chicken:

1. In a large bowl, dissolve the kosher salt in the cold water. Add the chicken pieces; cover and refrigerate for 4 hours. Drain.
2. Put the chicken in a large bowl, add the buttermilk and turn the pieces to coat. Cover and refrigerate for 4 hours. (The chicken can be refrigerated overnight at this point, if desired.)
3. In a gallon-size zip-lock bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake.
4. Set aside 1/2 cup of the flour mixture for the gravy.
5. Lift the chicken out of the buttermilk, wipe off any excess and set the pieces on a wire rack; let dry for 5 minutes.
6. Add the chicken, a few pieces at a time, to the flour mixture in the bag; shake to coat.
7. Dry the rack. Shake off any excess flour and return the chicken to the rack.
8. Meanwhile, in a large cast-iron skillet, melt the lard (I used sunflower oil) and butter over medium heat. (I used a 12-inch cast iron skillet.)
9. Add the bacon and cook over moderate heat until crisp, about 5 minutes; reserve the bacon for another use. (I crumbled the bacon over our wedge salads.)
10. Add the chicken, in batches, and cook over moderate heat, basting and turning, until golden, crisp and cooked through, about 5 minutes per side, or until the internal temperature reaches 165 degrees. Lower the heat if necessary. (I kept the cooking oil temperature between 300 and 340 degrees. I also completed cooking the larger pieces (especially the breast pieces) in the oven at 300 degrees, until they reached an internal temperature of 165 degrees.)
11. Set the chicken on a clean wire rack to drain.

To Make the Gravy:

1. Transfer 1/4 cup of the chicken cooking fat to a large saucepan.
2. Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion is golden, about 5 minutes. (I chopped the onion and garlic in a food processor.)
3. Add the reserved 1/2 cup of seasoned flour and cook, whisking, for 2 minutes.
4. Add the drained tomatoes and thyme and stir constantly until blended.
5. Whisk in the cream and milk until the sauce is smooth.
6. Season with salt and pepper and cook over moderate heat, stirring occasionally, until thickened and no floury taste remains, about 10 minutes.

To Serve:

1. Transfer the fried chicken to a platter.
2. Pour the tomato gravy into a gravy boat and serve with the chicken.

For the Biscuits:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold lard or vegetable shortening, cut into pieces (I used bacon fat)
• 1/2 cup buttermilk
• 1 tablespoon unsalted butter, melted

To Make the Biscuits:

1. Preheat the oven to 450°.
2. In a bowl, sift or whisk together the flour, baking powder, baking soda and salt.
3. Using your fingers or a pastry blender, work in the lard just until the mixture resembles coarse meal.
4. Stir in the buttermilk just until moistened.
5. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times.
6. Roll out or pat the dough 1/2 inch thick.
7. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet.
8. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
9. Pierce the top of each biscuit 3 times with a fork and brush with the butter.
10. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.

Note: The unbaked biscuits can be frozen in a single layer, then kept frozen in an airtight container for up to 1 month. Thaw before baking.

Ottolenghi’s Meatball Toad-in-the-Hole

More meatballs! This is an updated version of the classic British dish. Ottolenghi describes the key elements as “well-cooked meat, crisp pancake and velvety gravy.” He modified the popular dish by using ground pork in the meatballs. It was very hearty and rich.

The complete dish was time consuming to prepare, but the components can be made separately and ahead to save time, if desired. This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I modified the baking times.

Yield: Serves 6 to 8

Time: about 2 hours

For the Batter:

• 4 large eggs
• 1 cup/240 ml whole milk
• 2/3 cup/160 ml India pale ale or another pale ale (I used Sierra Nevada)
• 2 T Dijon mustard
• 1 3/4 cups (225 g) all-purpose flour, sifted
• 1 tsp kosher salt

For the Gravy:

• 2 T sunflower or canola oil
• 1 T (15 g) unsalted butter
• 2 small onions (about 12 oz (350 g) total), halved and thinly sliced
• 2 rosemary sprigs
• 3 T balsamic vinegar
• 1 1/2 T all-purpose flour
• 2 cups/480 ml chicken stock
• 1/3 cup plus 1 T/100 ml India pale ale
• Kosher salt and freshly ground black pepper

For the Meatballs:

• 7 oz/200 g sourdough bread, crusts discarded and bread cut into 1/4-inch (1/2-centimeter) cubes
• 3/4 cup/180 ml whole milk
• 1 1/2 pounds/700 g ground pork
• 4 oz/115 g pancetta, very finely chopped (I used a food processor)
• 1/2 onion or 1 very small onion (about 3 oz/80 g), grated
• 1/3 packed cup/20 g roughly chopped parsley
• 4 garlic cloves, crushed
• 1 1/2 teaspoons lemon zest
• Kosher salt and black pepper
• 6 T/90 ml sunflower or canola oil
• 2 rosemary sprigs

1. Heat the oven to 475°F/240°C, preferably on convection.
2. Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute.
3. Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter.
4. Set batter aside for at least 30 minutes, or while you continue with the next step.
5. Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin)(Do not use pyrex/glass). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes.
6. Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish.
7. Return gravy to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
8. While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash.
9. In a large bowl, mix together the ground pork, pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
10. Spread 2 tablespoons oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. (I used an enameled cast iron baking pan.)
11. Add the meatballs and bake for 7 to 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
12. Add the remaining 4 tablespoons oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 7 to 10 minutes.
13. Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes.
14. Reduce the temperature to 400°F/210°C (don’t open the oven!) and bake for 20 to 30 minutes more, or until golden and well risen. (If you want, near the end of baking time (when the custard is set), you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.)
15. Serve immediately, with the gravy alongside.

Pork Chops with Lemon-Caper Sauce

After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.

I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.

I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautéed spinach and roasted red and sweet potatoes on the side.

This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.

Yield: Serves 4 to 5

• 4 bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 tsp dried thyme leaves
• 2 T olive oil
• 4 T unsalted butter, divided
• 1 very small shallot, minced (about 1 tablespoon)
• 3 garlic cloves, minced (about 1 teaspoon)
• 2 T all-purpose flour
• 1 cup dry white wine
• 1 1/2 cups chicken stock
• 2 T drained capers
• 2 T minced fresh parsley, plus more for garnish
• 1 tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
• hot sauce, optional

1. Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
2. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
3. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
4. Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
5. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.
6. Sprinkle in the flour, and cook, stirring, for 2 minutes.
7. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
8. Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
9. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
10. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
11. Garnish with more fresh parsley.

Roast Chicken with Roasted-Garlic Pan Sauce

This dinner was like a mini-Thanksgiving feast. 🙂 I served the chicken with roasted gold and sweet potatoes, broccoli, and acorn squash. The incredibly flavorful, rich sauce made the meal complete.

This recipe was adapted from Food and Wine, contributed by José Andrés. It was inspired by the rotisserie chicken and sauce made by the Morales family at El Asador de Nati in Córdoba, Spain. The sauce incorporates the pan drippings with an entire head of roasted garlic. Wonderful.

• one 4 1/2- to 5-pound chicken, patted dry
• Kosher salt
• freshly ground black pepper
• 1 head of garlic, halved crosswise, plus 
2 cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1/2 cup minced yellow onion
 (I used 1/2 large yellow onion)
• 1/2 cup minced green or orange 
bell pepper
• 1/2 cup dry white wine
• 1 bay leaf
• pinch of dried thyme

1. Preheat the oven to 425°, preferably on convection roast.
2. Season the chicken all over with salt and pepper and place in a large ovenproof skillet (I used a 12″ sauté pan) along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until 
an instant-read thermometer inserted in the thickest part 
of the chicken breast registers 160°. (I used the oven probe.)
3. Transfer the chicken 
and garlic to a cutting board; let rest for 15 minutes. Pour the pan drippings into a heatproof bowl.
4. Meanwhile, in the skillet, heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
5. Add the wine, bay leaf, thyme and the reserved pan drippings.
6. Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
7. Discard the bay leaf. Transfer to a blender, add 2 tablespoons of water and puree until very smooth. Season the sauce with salt and pepper. (I used a Vitamix.)
8. Carve the chicken and transfer to a platter. Drizzle with sauce and serve additional roasted-garlic pan sauce on the side.

Extra-Crispy Birthday Fried Chicken with Biscuits & Milk Gravy

Every spring, along with my husband’s special (made to order!) birthday dinner, I like to share part of the springtime experience at my house. In the past, I’ve complained about the goose families (with their beautiful goslings…) and the ducks who’ve seemed to chase them away. The new development this year is that my son (and husband) have been chasing the geese away with a drone!

    

The house finches returned but have moved their nest from our entrance column to the top of our propane gas tank! BUT… The extraordinary event this year was that we have had frequent visits from a very special Night Heron. What fun!

Well, onto the food. My husband has had little variation in his birthday dinner menu request for the past several years. Although I did repeat my caesar salad and vanilla bean cheesecake recipes (his true favorites), I spiced up the celebration by trying new fried chicken and biscuit recipes. This year, he asked for double fried chicken. After researching, I realized that this really means double battered fried chicken, not literally double fried. It had the most amazing crispy and thick crust with just the right amount of spice. The birthday boy loved it! We ate leftovers for days and never tired of it. Absolutely delicious. (He may even want it again for Father’s Day!)

The chicken recipe was adapted from Bon Appetit, contributed by Claire Saffitz. It did seem like a labor intensive recipe, and required planning in advance, but the chilling and resting times involved helped the breading adhere to the chicken meat. I doubled the recipe and pan-fried (instead of deep-frying) the chicken in Ukrainian sunflower oil. I also omitted the bourbon and used Sriracha instead of Frank’s hot sauce in the batter.

I served this indulgent meal with a side of creamy macaroni and cheese and with our new “Happy Birthday” fork! 🙂

I’m bringing this special birthday meal to share with my friends at Fiesta Friday #123 this week co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere. Enjoy!

Yield: Serves 8

For the Chicken:

• 4 tsp coarse salt
• 2 tsp light brown sugar
• 2 tsp baking powder
• 10 skinless, boneless chicken thighs

For the Assembly:

• 3 cups all-purpose flour
• 2/3 cup cornstarch
• 2 T garlic powder
• 2 T onion powder
• 2 T paprika
• 4 tsp cayenne pepper
• 4 T coarse salt, plus more
• 2 large eggs, beaten to blend
• 2 cups buttermilk
• 4 T bourbon (optional)(I omitted it)
• 6 T hot sauce (such as Sriracha or Frank’s); plus more for serving (optional)
• 2-3 cups sunflower, peanut or other vegetable oil, for frying

Prepare the Chicken:

1. Trim chicken and dry on paper towels.
2. Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you may not need all of it).
3. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day. (I let it sit for about 12 hours.)

Assemble the Chicken:

1. Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 4 T salt in a medium bowl.
2. Whisk egg, buttermilk, bourbon (if using), and 3 T hot sauce in another medium bowl.
3. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
4. Pour 6 T buttermilk mixture into flour mixture and work in with your fingers.
5. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
6. Pour oil into a 12-inch cast iron skillet, about 1/2-inch deep. Heat over medium-high until a deep fry thermometer registers 350°. (I was diligent about maintaining the temperature throughout the cooking process.)
7. Working in batches, fry two chicken thighs at a time, turning often and adjusting heat to maintain temperature, until deep golden brown, about 6 minutes per batch.
8. Transfer to a wire rack set over paper towels to drain.

For the Biscuits:

This simple biscuit recipe is unlike any other I’ve made in the past. The dough is prepared and then rests at room temperature for 30 minutes. The result was wonderful! This recipe was adapted from The New York Times, contributed by Sam Sifton.

Yield: Serves 8   Time: 1 hour

• 2 cups all-purpose flour, plus more for dusting
• 2 T baking powder
• 1 scant T sugar
• 1 tsp coarse salt
• 5 T cold, unsalted butter, preferably European style
• 1 cup whole milk

1. Preheat oven to 425 degrees, preferably on convection.
2. Pulse flour, baking powder, sugar and salt in the bowl of a food processor (or whisk to combine in a large bowl).
3. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.)
4. Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat.
6. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
7. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches.
8. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
9. Place biscuits on a parchment-lined cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

For the Milk Gravy (recipe adapted from The Pioneer Woman):

• 3 T fried chicken pan drippings
• 2-3 T all-purpose flour
• 1-2 cups milk (I used 1 percent)
• coarse salt and freshly ground black pepper

1. In a small skillet over medium-low heat, add pan drippings and flour. Whisk immediately. It should be smooth.
2. Keep stirring until the mixture begins to brown, 2-3 minutes, scraping the bottom of the pan.
3. Whisk in 1 cup of milk. Cook until desired thickness is achieved- adding more milk if desired.
4. Season with salt and pepper.
5. Cut biscuits in half and pour gravy over the top to serve.

One Year Ago:

• Coke-Brined Fried Chicken with Biscuits & Gravy

Two Years Ago:

• Baked Mustard Chicken

Three Years Ago:

• South Carolina Mustard Pulled Pork
• White Chicken Pot Pie with Biscuits

Coke-Brined Fried Chicken with Biscuits & Gravy

Springtime brings the obvious pleasures of green grass, flowers, fresh air, eating outside, etc. But every year at my house, we also have a little house finch who builds her nest (with her significant other) next to our door. She sits there so sweetly. She sings. She drives our cat crazy! 🙂

We also usually struggle with Canadian geese all over our lawn… but this year our yard has been claimed by a duck couple.  They walk side by side in conversation completely fearless of the real homeowners! They swim side by side on our pool cover. Such a nice change from the geese. I am assuming we will be welcoming ducklings soon. 🙂

Another springtime event in my world is my husband’s birthday dinner. It requires a lot of thought (on his part), a lot of cooking (on my part), and usually a lot of indulgence. This year was no exception! But, I am going to have to tell you that it was really really good.

My husband grew up in Charleston, South Carolina and has a real love for southern food. It’s just hearty and comforting – and good. 🙂 After he decided on his wish list menu, I searched far and wide for the perfect fried chicken recipe. This Coke-brined version was adapted from Willie Mae’s Scotch House in New Orleans, Louisiana by way of John Currence of City Grocery in Oxford, Mississippi via the New York Times, contributed by Sam Sifton. (Credit needs to be paid when credit is due!) The Coke tenderizes the meat but also results in deep-mahogany brown, sweet, super-moist chicken. I modified the recipe to use boneless, skinless chicken thighs- of course! Delicious- and the leftovers were wonderful cold as well.

My husband’s wish list menu also included biscuits and gravy, macaroni and cheese (a side dish in the South!), caesar salad (yes- there was actually something green), and vanilla bean birthday cheesecake. (I mentioned it was an indulgent meal, right?) I made the fabulous giant biscuits I had made in the past for Fried Chicken Biscuits. Why mess with perfection? The milk gravy recipe was adapted from The Pioneer Woman.com. Yum!

This dish is the “grand finale” of my chicken thigh “festival”!! (for now, anyway…) Happy Birthday, Mr. Brookcook! 🙂

Yield: Serves 6 to 8

For the Coke-Brined Fried Chicken:

For the Brine:

• 5 cups Coca-Cola (I used 3 12-oz cans)
• 1 tablespoon coarse salt
• 10 sprigs fresh thyme
• 4 cloves garlic, peeled and sliced
• 4 teaspoons mild hot sauce like Sriracha, Crystal, Texas Pete or Cholula
• 10 to 15 boneless skinless chicken thighs

For the Seasoned Flour:

• 3 cups all-purpose flour
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons smoked Spanish paprika
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon cayenne pepper

For Frying:

• 3 cups peanut oil
• 1 cup lard, optional, or replace with peanut oil

For Serving:

• Hot sauce, optional

1. Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large glass bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours. (Longer will break down the meat.)
2. Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
3. Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. (I did this in batches.)
4. Dredge the thighs in the flour and shake to remove excess.
5. Working in batches of 2 or 3 at a time, carefully lower thighs with tongs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for approximately 3 minutes on one side, 3 minutes on the other, and then a final 2 minutes on the first side. Remove to a wire rack over a paper towel-lined baking sheet to drain.
6. The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 180 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce, biscuits, and gravy, as desired.

For the Biscuits:

• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon sugar
• 1/8 teaspoon baking soda
• 2 3/4 cups all-purpose flour, plus more
• 3/4 cups (1 1/2 sticks) chilled unsalted butter, cut into pieces
• 3/4 cups chilled buttermilk
• 1 large egg, beaten to blend

1. Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
   
2. Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
   
3. Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
   
4. Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 20-25 minutes (on convection) or up to 30–35 minutes.

For the Milk Gravy:

• 3 T fried chicken pan drippings
• 2-3 T all-purpose flour
• 1-2 cups milk (I used 1 percent)
• coarse salt and freshly ground black pepper

1. In a small skillet over medium-low heat, add pan drippings and flour. Whisk immediately. It should be smooth.
2. Keep stirring until the mixture begins to brown, 2-3 minutes, scraping the bottom of the pan.
3. Whisk in 1 cup of milk. Cook until desired thickness is achieved- adding more milk if desired.
4. Season with salt and pepper.
5. Cut biscuits in half and pour gravy over the top to serve.

One Year Ago:

• Margherita Pizza with 24-hour Crust
• Perfect Pizza Sauce #2
• 24-hour Pizza Dough

Two Years Ago:

• Vidalia Onion Tart