Subj : St. Justin 12
To   : All
From : Dave Drum
Date : Mon May 31 2021 18:27:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Justin Yu's Cold Fried Chicken
 Categories: Poultry, Chilies, Herbs
      Yield: 4 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      2 tb Kosher salt
      2 tb Pimentón de la Vera
      1 tb Granulated garlic
      1 tb Coarse ground black pepper
      4 lb Chicken; into 8 pieces
      1 qt Buttermilk

MMMMM--------------------------COATING-------------------------------
      2 tb Coriander seeds
      2 tb Cumin seeds
      1 tb Caraway seeds
      1 tb Dried oregano
      1 tb Black peppercorns
      1 ts Crushed red pepper
      2 tb Pimentón de la Vera
      1 tb Granulated garlic
      1 tb Kosher salt
      4 c  All-purpose flour
      1 c  Rice flour
      2 tb Cornstarch
           Oil; for frying
 
  MAKE THE CHICKEN: In a bowl, combine the salt, pimentón,
  garlic and pepper. Add the chicken and rub all over with
  the spices. Add the buttermilk and turn to coat. Cover
  with plastic wrap and refrigerate overnight.
  
  MAKE THE COATING: In a small skillet, toast the
  coriander, cumin, caraway, oregano, peppercorns and red
  pepper over low heat, stirring, until very fragrant, 3
  minutes. Transfer to a spice grinder, let cool slightly,
  then finely grind. Transfer to a bowl and whisk in the
  pimentón, garlic, salt and all-purpose flour. Transfer
  half of the flour mixture to another bowl and whisk in
  the rice flour and cornstarch.
  
  Drain the chicken, reserving the buttermilk. Coat the
  chicken in the seasoned all-purpose flour, shaking off
  any excess. Set on a rack and refrigerate for 1 hour.
  Let stand at room temperature for 15 minutes.
  
  In a large enameled cast-iron casserole, heat 3" of oil
  to 325ºF/165ºC. Dip the chicken in the reserved
  buttermilk, then dredge in the rice flour mixture. Fry
  in 2 batches, turning, about 15 minutes for the dark
  meat and 20 minutes for the breast. Transfer to a rack
  and let cool, then refrigerate until cold.
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The King's English is often subjected to manipulation at fish markets.

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