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 Dried Chili Flakes
  • 1 TSP of Calabrian Chile Paste

Aromatics

  • 4- 6 cloves of garlic sliced thin
  • 1 small shallot chopped
  • 1 preserved lemon peel sliced

Added Crunch

  • 3 oz bottle of Capers
  • 1/4 cup of chopped Pistachios

Savory/Umami

  • 2 filets of Anchovy

Fragrance

  • A pinch of Saffron
  • 1 tsp of chopped Rosemary
  • 1 tsp of chopped basil

Sweetness

  • 1 tsp of Honey

Salt

  • 1 tsp of salt

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.

 

 

RECIPE BY THE ALL-CLAD KITCHEN