There are a few things nearly everyone can agree on. The Beatles wrote some really great songs, mountains are awesome, and every one looks silly when they use an iPad as a camera. And, I submit to you, this: no omnivore doesn't like fried chicken. It's just simply a slam dunk of flavor and texture, and when done well, it's a treat anyone can get excited about.
To my mind, the hot chicken tradition of Nashville, TN is among the most amazing regional food traditions for three reasons: 1) it's amazingly local, native to a few neighborhoods in a single city, rather than a general area 2) it's amazingly (yet justifiably) spicy, and 3) the recipes have been amazingly secretive.
Moreover, it's incredibly, incredibly delicious, and I've never had anything like it.
Were there ever a contest for greatest sandwich of all time, this guy would have to be a contender. The recipe comes from chef/owners of the LA restaurant Son of a Gun, Vinny Dotolo and Jon Shook, who also run the award-winning Animal.
Atlanta-based restaurant chain Chick-Fil-A has been in the news lately, and the U.S. is discussing more than just how delicious their signature, two-pickled chicken sandwiches are. I have plenty of thoughts on the subject, but I shan't share them here, cause this post is about sandwiches. (If you are curious what I think, feel free to email me. I'd be happy to chat about it with you.)
Regardless of the politics, it is true that Chick-Fil-A produces a unique take on the chicken sandwich, and their signature flavors and textures are worth figuring out how to recreate at home. So, whether you'll never go again, can't seem to break through the demonstrations, or are just craving a super tasty chicken sandwich on a Sunday, check out this recipe for making one at home.
As if it couldn't get any better, fried chicken and waffles - that ultimate combination of savory and sweet, salty and syrupy, crunchy and toothsome - just recieved the ultimate upgrade: frozen, and sandwiched between two cookies.
Indeed. Check out how to make it at home:
Yep, Coca-Cola fried chicken. You've heard of beer-battered fish and chips, a baked ham glazed in Dr. Pepper, or Korean barbecued short ribs marinated in 7Up, so adding a bit of beverage to one of the world's greatest foods is sort of a no-brainer.
This year, the summer State Fair continues to outdo itself. First deep fried Kool Aid, then deep fried sticks of butter. And now? Fried bubblegum. As award-winning deep fry master Abel Gonzales remarked upon inventing the butter trick...."Where do you go from here?"
Apparently, to the dime store candy aisle.
Each Wednesday, I post some of my favorite can't-miss links, images, and otherwise mindblowing goodies from across the web.
The new trend at this year's state fairs? Deep fried butter. Check out the video to learn more, and maybe decide it's not as bad as it sounds... Maybe
It's June, which means it's fair season. And fair season means it's putting-weird-things-in-the-deep-fryer season.
Surely, plenty of both solid sweet and savory items have taken a turn in the fryer, but what about liquids? Like Kool-Aid?
Apparently, it can be done.
I'm not above admitting it - I've eaten some crazy stuff that spent a minute or two in the deep fryer. I worked in restaurants all through high school and college, and, well, get a bunch a people with teenage/young adult metabolisms and sense of adventure and give them access to a deep fryer, and batter-coved hijinks ensue, no doubt.
But I regret to never having tried fresh fruit. Strawberries seem particularly apt, and they're pretty firm, and not terribly sweet, and taste amazing with basically any dipping sauce you could come up with (save for remoulade, although now that I think about it)
Nearly every local restaurant I've hit up over the summer has featured fried green tomatoes as a special or as a seasonal appetizer. And for good reason - they're pretty fantastic. And, for my money, they're even more fantastic with the counterparts of their - brethren - bread, lettuce, and bacon. This take on the BLT works in a few ways - the acid still comes from the tomatoes, but their greenness allows the bacon to provide most of the sweetness. And their crunchy exterior provides every reason to leave the bread untoasted, which now gives the sandwich its toothsomeness once provide by the firm, red tomato.
In short: it works. Believe
2008 was all about pork bellies and cupcakes, and in 2009, thoughts turned to locally roasted coffee, Peruvian food, and a trillion ways to prep brussels sprouts. And in 2010?
Well, apparently, it's fried chicken. At its best, crispy, juicy, and savory, it very well may be the perfect post-recession dish. And, in the right hands, it can be prepared with much more nuance and technique than just eleven herbs and spices.