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Recipe Detail Page
Southern-Style Chicken Nibbles
Winter 2014
Bite-size bits of buttermilk-tender Southern fried chicken are double-dredged for extra crispiness.The secret ingredient is instant potato flakes.
Makes about 30 to 35 pieces
2 skinless, boneless chicken breasts and 4 skinless, boneless chicken thighs, each cut into 2-inch pieces
2 cups (500 mL) buttermilk
2 eggs, well beaten
2 cups (500 mL) flour
⅓ cup (80 mL) instant dried potato flakes
1½ tsp (7 mL) salt
1 tsp (5 mL) black pepper
1 tsp (5 mL) white pepper
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 tsp (5 mL) dried thyme
1 tsp (5 mL) paprika
1 tsp (5 mL) cayenne or chili powder
1 tsp (5 mL) dried basil
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried sage
Lard, shortening or vegetable oil for frying
1 Place chicken pieces in a bowl with the buttermilk, cover with lid or plastic wrap and let marinate in the fridge for a minimum of
4 hours or better still, overnight. While the chicken is marinating, prepare the Simple Winter Slaw and Bourbon Dipping Sauce (recipes follow).
2 When ready to fry, remove the chicken from the buttermilk, and set aside. Reserve the buttermilk.
3 Into the bowl with the buttermilk, add the eggs and whisk until fully blended.
4 In another bowl, combine the flour, dried potato flakes, all the herbs and spices and, with a whisk, blend until completely incorporated and no spice or flour lumps remain.
5 Take each piece of chicken, dip into the milk-and-egg mixture, then into the flour mixture, and set aside onto a large platter in
a single layer. Once all the pieces have been coated, let the chicken rest for about 20 minutes and then repeat the dipping and dredging process, starting with the egg and milk then into the flour again. Set aside on the platter for another 20 minutes, while the lard comes to temperature.
6 Place lard, shortening or oil in a large skillet—cast iron is best—and bring up to about 325°F (160°C). The fat should be about ½ to 1 inch (1 to 2.5 cm) deep. This is shallow-frying, not deep-frying. And it’s vital not to overheat, as the outside would burn before the
chicken inside was cooked.
7 Fry the chicken, turning with tongs, until golden all over—about 3 minutes each side or if you prefer, test the interior temperature
with a meat thermometer; it should be about 160°F (70°C).
8 As the pieces become fully cooked and golden, remove from pan and set aside on a cooling rack set over a cookie sheet or kitchen towel to drain.
9 The chicken can be kept warm in a 200°F (100°C) oven or served at room temperature.
Makes about 30 to 35 pieces
SIMPLE WINTER SLAW
Slaw is a classic and cooling accompaniment with crunchy fried chicken and spicy sauce. This one also happens to be pretty, in shades of pink and red.
1½ tsp (7 mL) yellow mustard seeds
⅓ cup (80 mL) olive or other vegetable oil such as canola or sunflower
¼ cup (60 mL) apple cider vinegar
1 tsp (5 mL) runny honey
½ tsp (2 mL) sea salt, or more to taste
Black pepper to taste
1 small beet, peeled and grated
1 apple, grated
4 cups (1 L) shredded cabbage, red or green (about half a head)
½ Vidalia or red onion, finely diced
1 large carrot, peeled and grated
1 In a dry skillet over medium heat, toast the mustard seeds until the colour begins to change and the seeds start to pop. Immediately, transfer seeds to a large, non-reactive bowl.
2 To the mustard seeds, add the oil, vinegar, honey, salt and pepper, and whisk until emulsified or well incorporated.
3 To the vinaigrette, add the beet, apple, cabbage, onion and carrot, and toss well until evenly coated with the vinaigrette.
4 Set aside in the fridge to chill.
Makes about 6 cups (1.5 L)
BOURBON DIPPING SAUCE
With plenty of sweet heat, the bourbon really shines through in this all-purpose barbecue sauce. Use any leftovers with burgers or pork ribs.
2 tbsp (30 mL) butter
1 small onion, finely diced
1 cup (250 mL) ketchup
¼ cup (60 mL) apple cider vinegar
½ cup (125 mL) brown sugar, packed
⅓ cup (80 mL) Kentucky bourbon
¼ cup (60 mL) yellow mustard
1 tbsp (15 mL) hot pepper sauce
2 tbsp (30 mL) Worcestershire sauce
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 In a large, heavy-bottom pot, over medium-high heat, add butter and onion and cook until onion softens, about 5 minutes.
2 Add the remaining ingredients, stirring well—use a whisk to break up any spice clumps—and bring to a gentle boil.
3 Reduce heat to medium-low and simmer, uncovered, until sauce thickens. Stir often so the sugars in the sauce don’t stick and burn. Continue to simmer and stir for about 15 minutes. Leftovers can be stored, covered, in the fridge for up to 2 weeks.
Makes 2 cups (500 mL)
