Tag Archives: brine

Ranch Fried Chicken

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Classic American ranch dressing herbs and seasonings appear in three components of the recipe—the buttermilk marinade, the flour coating, and the ranch dipping sauce—to pack summer flavors into this fried chicken. You can used  boneless thighs to ensure a juicy meat without the time consuming brining process with just taking 10 -15 minutes. Frying the thin thighs takes half the time that bone-in chicken parts require, which allows the fresh herb flavors toshine through. But I prefer brining bone-in, skin on chicken over night in the refrigerator.

MEANWHILE, BACK AT THE RANCH………

Talk about an unlikely origin story. The last thing that anyone expected Kenneth Henson of Thayer, Nebraska, to do during his three-year stint as a plumbing contractor in Alaska just after World War II was to develop a salad dressing recipe that would become one of America’s most popular condiments.

A plumbing contractor? In Alaska? You heard it right. Henson, 29 years old when he decamped for the then-U.S. territory, was a good cook, charged with preparing meals for his work-camp colleagues. A relentless kitchen tinkerer, he developed a buttermilk-based salad dressing that his crew loved.

In the early 1950s, Henson, who eventually changed his first name to Steve, relocated to the hills outside Santa Barbara, where he and his wife bought a 120-acre parcel and opened up a dude ranch, which they called “Hidden Valley.” Henson’s salad dressing was a fan favorite at meal time; eventually the Hensons began sending guests home with souvenir “ranch” seasoning packets.

Henson sold the “Hidden Valley Ranch” brand to Clorox for $8 million in 1972 and closed the ranch shortly thereafter. A shelfstable version of the dressing was created in 1983; today, ranch is the most popular salad dressing flavor in the United States.

Serves 4 to  6

Ingredients:
For the Chicken:
One  1-ounce packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
3 cups whole buttermilk, divided
2 tablespoons minced fresh chives
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh dill
One 3-pound chicken cut into 8 pieces, rinsed, patted dry*

For the Coating:
1 1/4 cups all-purpose flour
1/2 cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 tablespoon ground black pepper
1 1/2 teaspoons garlic powder
2 teaspoons onion powder
Vegetable oil, for frying

For the Ranch Sauce:
1/2 cup mayonnaise
Salt , to taste
Ground black pepper, to taste
1 tablespoon chopped chives, for garnish

Special Equipment:
Use a Dutch oven that holds 6 quarts or more for this recipe.
Thermometer

Directions:
In a large resealable plastic bag, combine dressing mix and 2 cups buttermilk. Seal bag, and shake until blended. Spoon 1⁄2 cup dressing into a small bowl. Cover and refrigerate.

Add chicken to bag; seal and refrigerate for 8 hours. Drain chicken, discarding marinade. Lightly pat chicken dry with paper towels  and season with pepper.

For the Buttermilk Marinade: Whisk all ingredients together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce.

For the Coating: Whisk all ingredients together in large bowl.

Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels.

Working with 1 piece at a time, dip chicken in remaining buttermilk mixture to coat, letting excess drip back into bowl; then dredge in coating, pressing to adhere.Dip in buttermilk and dredge in flour mixture again, pressing gently to adhere coating. Transfer chicken to first wire rack without paper towels. At this point, flour coated chicken may be refrigerated, uncovered, for up to 2 hours.

Heat oil in a large Dutch oven over medium-high heat until it reaches 350°F. Working batches, add the chicken to the hot oil and fry until golden brown and a meat thermometer inserted in thickest portion registers 165°F, about 12 minutes, turning occasionally.  Adjust burner, if necessary, to maintain oil temperature between 325 and 350 °F.

Transfer chicken to paper towel–lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 °F and repeat with remaining chicken.

For the Ranch Sauce: Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste.

Transfer chicken to platter. Garnish with chopped chives and serve with ranch sauce.

Cook’s Notes:
You can use 8 chicken thighs or 8 drumsticks or a combination of thigh and drumsticks in the place of a whole cut up chicken.

KEY INGREDIENTS: THREE HERBS, THREE WAYS: Fresh herbs were used to further enhance the ranch flavor—chives, cilantro, and dill—in were used in three ways for this chicken: in the buttermilk dip, in the flour coating, and in the serving sauce.

 

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Sweet Southern Tea-Brined Grilled Chicken

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Sweet Ice tea is basically the “House Wine” that graces every Southern Table and it is enjoyed throughout the year, not just as refreshing drink fir the summer. For the tastiest chicken ever, brine a whole cut-up chicken in the South’s signature beverage–sweet tea with lemon.  A brine will help make the meat more tender and juicy.Just a hint of tea, brown sugar, and rosemary makes an irresistible combination for the best grilled chicken you will find on this side of the Mason-Dixon Line.

 

Serves 6 to 8

Ingredients:
6 to 8 single Orange Pekoe tea bags*
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
One 3 1/2-to 4-pound cut-up whole chicken*
Olive oil, for grilling
Fresh rosemary, for garnish
Lemon wedges, for serving

Directions:
Bring 4 cups water to a boil in a 3-quart heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. Mixture should be cold before adding chicken.

Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours.

On the next day,  prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Remove the chicken from the brine, pat dry with paper towels, lightly coat with oil, and sprinkle with a little black pepper. Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), 4 to 6 minutes more. Let rest for a few minutes before serving.

Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

Season the chicken with salt and pepper.

Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.

*Cook’s Notes:
You can used 2 large family- style Lipton Tea bag in place of the Orange Pekoe Tea Bags

Six to eight bone-in chicken thighs with the skin on can be used in the place of a whole cut up chicken.

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Thank you so much!

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Tyler Florence’s Extra Crispy Chicken

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!

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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 :
https://qnholifield.wordpress.com/main-dishes/main-dishes-chicken/tyler-florences-extra-crispy-fried-chicken/