Buttermilk Fried Chicken

TYPE CONDIMENT
SERVES 12
DIFFICULTY EASY
PREP TIME 5 MINUTES
COOK TIME 10 MINUTES
An array of spices and herbs on a marble surface, including ginger, star anise, cinnamon, nuts, and a saucepan with a seasoned mixture conveys culinary creativity.An array of spices and herbs on a marble surface, including ginger, star anise, cinnamon, nuts, and a saucepan with a seasoned mixture conveys culinary creativity.

Ingredients

Spice

  • 1/2 cup if dried chili flakes
  • 1/4 cup of a combination between Aleppo Pepper and Urfa Biber Chile

Aromatics

  • 1 tsp of fennel seed
  • 1tsp of mustard seed
  • 3 cloves of garlic sliced thin
  • 1 shallot sliced thin

Added Crunch

  • 1/4 cup of Chopped Pistachio
  • 1 tbsp of fried chickpeas

Savory/Umami

  • 2 tbsp of chopped sundried tomato

Fragrance

  • Zest of 1 lemon
  • 1 cinnamon stick

Sweetness

  • 1 tsp of Date Syrup

Salt

  • Peel of 1 preserved lemon chopped

Directions

  1. Infuse the oil: In a 2.5 quart graphite saucier, combine your oil 1 1/2 cups of oil with the aromatics. Since you are using some of the fresh options like garlic or shallot, cook over medium low heat until they are golden brown but not burnt. Remove the solids from the oil using a slotted spoon.
  2. Bloom the chili: In an All-Clad Stainless steel mixing bowl, combine your spice and added crunch elements. Carefully pour the hot oil (with the spices and other solids removed) over the chili crunch mix. It should sizzle.
  3. Season: At this time fold in your sweet, salt, umami, and fragrance elements. Fold in any other crispy bits you are adding too and let the mixture cool completely.
  4. Storage: After the mixture is cooled completely store in a jar in the fridge for up to one month time.

 

 

Smiling man in a kitchen setting, wearing a black "All-Clad" apron. Pots on the stove, with herbs and tomatoes in the foreground. Bright and inviting atmosphere.Smiling man in a kitchen setting, wearing a black "All-Clad" apron. Pots on the stove, with herbs and tomatoes in the foreground. Bright and inviting atmosphere.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.