Cornflake Fried Chicken with a Blueberry Sauce & Dill Potato Salad
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Cornflake Fried Chicken
Ingredients:
3 - 4 lbs organic chicken (use can one whole chicken cut into its parts)
Brine (see below)
4 cups all-purpose flour
4 cups cornflakes
Vegetable oil
2 cups buttermilk (shaken)
Kosher salt
Brine
Ingredients:
Makes enough for 5 lbs of meat.
1/3 cup kosher salt
1/3 cup granulated sugar
1/4 cup juniper berries (I did not have these on hand, but the brine was still incredibly flavorful.)
2 Tbsp black peppercorns or 2 tsp fresh ground pepper
4 bay leaves
Start with the brine as you'll want the chicken to marinade overnight for close to 24 hours before cooking.
In a medium bowl or dutch oven combine 4 cups of water with all of the ingredients for the brine. Bring to a boil to dissolve the sugar. Turn off the heat and allow to cool fully. Clean the chicken and add the chicken to the brine. Cover and place in the fridge.
Making the Cornflake Fried Chicken
Remove the chicken in brine from the fridge and allow to come to temperature, about 20-30 minutes. In the same pot bring it to a simmer, just below boiling, and cook for 20 minutes. I like to set a timer to be most accurate. You want to cook the chicken through before frying.
Remove the cooked chicken and allow to cool. Discard the brine.
Set up your breading/buttermilk assembly line so you can prepare the cooled chicken for frying. First pan should contain 2 cups of flour. Second pan should contain the 2 cups of shaken buttermilk. Third pan, and closet to the fryer, should contain the crushed cornflake/2 cups of flour mixture. It's best to crush these together in a ziplock bag to fully crush the cornflakes.
Either using a deep fryer or a heavy bottom pan, like a cast iron skillet, heat the vegetable oil to 375 degrees. If using a cast iron the oil needs to be about 2" deep. Make sure not to crowd the chicken in the oil, about 4-5 pieces at a time maximum, work through all of the prepared chicken. Each piece needs about 5-6 minutes total as you rotate for an even golden brown fry. Remove the chicken from the oil and allow to blot on a paper towel before serving.
Blueberry Sweet & Sour Sauce
Ingredients:
1 cup blueberries
1 1/2 cups granulated sugar
2/3 cups rice wine vinegar
2 Tbsp ketchup
1/4 cup cornstarch
On the stovetop combine the above ingredients (All except for the blueberries which you're suppose to stir in at the end, but I cooked mine because I forgot to read, but either way....). Bring to a boil over medium heat and stir quickly. You need to combine everything until it thickens. This takes about 4-5 minutes. Add the blueberries and set aside to cool.
Dill Potato Salad
Ingredients:
3 lbs baby potatoes
1/4 cup shallot vinaigrette - 1 shallot finely chopped, 2 Tbsps rice wine vinegar, 1/4 cup olive oil, salt
1 bunch of chopped dill (no stems)
Olive oil
Kosher salt
Clean potatoes and add to cookpot with enough water to cover. Bring to a boil and salt. Reduce the temperature and cook until potatoes are fork tender - you can pierce the potato easily with a fork and it goes almost to the center. Don't over cook. Drain and allow potatoes to cool.
Halve or quarter and dress with the shallot vinaigrette and chopped dill. Add additional olive oil and seasoning of kosher salt until satisfied.
All recipes from the cookbook 'The Lost Kitchen.'
Cornflake Fried Chicken
Ingredients:
3 - 4 lbs organic chicken (use can one whole chicken cut into its parts)
Brine (see below)
4 cups all-purpose flour
4 cups cornflakes
Vegetable oil
2 cups buttermilk (shaken)
Kosher salt
Brine
Ingredients:
Makes enough for 5 lbs of meat.
1/3 cup kosher salt
1/3 cup granulated sugar
1/4 cup juniper berries (I did not have these on hand, but the brine was still incredibly flavorful.)
2 Tbsp black peppercorns or 2 tsp fresh ground pepper
4 bay leaves
Start with the brine as you'll want the chicken to marinade overnight for close to 24 hours before cooking.
In a medium bowl or dutch oven combine 4 cups of water with all of the ingredients for the brine. Bring to a boil to dissolve the sugar. Turn off the heat and allow to cool fully. Clean the chicken and add the chicken to the brine. Cover and place in the fridge.
Making the Cornflake Fried Chicken
Remove the chicken in brine from the fridge and allow to come to temperature, about 20-30 minutes. In the same pot bring it to a simmer, just below boiling, and cook for 20 minutes. I like to set a timer to be most accurate. You want to cook the chicken through before frying.
Remove the cooked chicken and allow to cool. Discard the brine.
Set up your breading/buttermilk assembly line so you can prepare the cooled chicken for frying. First pan should contain 2 cups of flour. Second pan should contain the 2 cups of shaken buttermilk. Third pan, and closet to the fryer, should contain the crushed cornflake/2 cups of flour mixture. It's best to crush these together in a ziplock bag to fully crush the cornflakes.
Either using a deep fryer or a heavy bottom pan, like a cast iron skillet, heat the vegetable oil to 375 degrees. If using a cast iron the oil needs to be about 2" deep. Make sure not to crowd the chicken in the oil, about 4-5 pieces at a time maximum, work through all of the prepared chicken. Each piece needs about 5-6 minutes total as you rotate for an even golden brown fry. Remove the chicken from the oil and allow to blot on a paper towel before serving.
Blueberry Sweet & Sour Sauce
Ingredients:
1 cup blueberries
1 1/2 cups granulated sugar
2/3 cups rice wine vinegar
2 Tbsp ketchup
1/4 cup cornstarch
On the stovetop combine the above ingredients (All except for the blueberries which you're suppose to stir in at the end, but I cooked mine because I forgot to read, but either way....). Bring to a boil over medium heat and stir quickly. You need to combine everything until it thickens. This takes about 4-5 minutes. Add the blueberries and set aside to cool.
Dill Potato Salad
Ingredients:
3 lbs baby potatoes
1/4 cup shallot vinaigrette - 1 shallot finely chopped, 2 Tbsps rice wine vinegar, 1/4 cup olive oil, salt
1 bunch of chopped dill (no stems)
Olive oil
Kosher salt
Clean potatoes and add to cookpot with enough water to cover. Bring to a boil and salt. Reduce the temperature and cook until potatoes are fork tender - you can pierce the potato easily with a fork and it goes almost to the center. Don't over cook. Drain and allow potatoes to cool.
Halve or quarter and dress with the shallot vinaigrette and chopped dill. Add additional olive oil and seasoning of kosher salt until satisfied.
All recipes from the cookbook 'The Lost Kitchen.'
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