There are as many southern fried chicken recipes as there are cooks in the world.
I had a taste for something different from my usual fried chicken so I tried this recipe from television chef and owner of San Francisco’s Wayfare Tavern, Tyler Florence.
It takes about 4 hours to produce this wonderful chicken, but it is worth it!
To give this chicken the most amazing flavor and texture, before frying the chicken, the recipe calls for the baking of the chicken at 200 degrees for 2 1/2 hours. The chicken is then placed in a buttermilk and hot sauce brine for an hour. Then the baked and brined chicken is then coated in a seasoned flour and fried in a garlic and herb infused oil…..and the final result is a perfectly moist and crispy chicken that is soooo delicious!
Check out the recipe :
A Simple Sunday Dinner: Laurent du Clos Watercress Tilapia Fillets and Rice Pilaf.
Sometimes, you might have a taste for a soup and a sandwich for a light lunch or dinner. Here is a recipe that combines both!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
For the onions:
1/2 pound yellow onions, sliced
1/2 pound red onions, sliced
3 Tablespoons butter
Kosher Salt to taste
1/8 teaspoon ground black pepper
1/8 teaspoon turbino sugar
A Pinch of fresh thyme
1/4 cup red wine (or beef or chicken or vegetable broth can be substituted)
1 Tablespoon Worcestershire sauce
For the grilled cheese:
8 slices Swiss cheese, cut in the thin strips
8 slices bakery fresh French bread or sourdough bread
1-2 tablespoons butter
8-12 Sprigs fresh thyme for garnish
Heat a large cast iron skillet over medium heat.
Butter the outside of the pieces of bread. Top each slice of bread with a mound of cheese and caramelized onions. Place sandwich in the skillet and brown both sides of the sandwich until golden, for about 2-3 minuted. Slice the sandwich in half on the diagonal and garnish with 2-3 sprigs of fresh thyme.
Yields 4 Sandwiches