LCBO Food & Drink Summer 2017

BASICS  GUIDE TO FRIED CHICKEN

TEMPERATURE Monitor constantly and adjust the heat as necessary to maintain target temperature. It’s im- portant to get the oil hotter to start as the chicken will cool it down quickly when added. As you cook the sub- sequent batches, the pan will hold the heat better so you can heat the oil to a slightly lower temperature in between each batch. Too hot and the outside will burn; too cool causes greasy, tough chicken. Cook just 2 or 3 pieces at a time. Two accurate thermometers are essential: one to monitor oil, one to check internal temperature of the chicken. FRYING EQUIPMENT Heavy gauge cookware is key: a 12-inch (30-cm) or larger cast-iron skillet for shallow frying, or a deep, heavy Dutch oven for deep-frying. When filling with oil, leave room for the chicken and for bubbling; don’t let oil spill over. An electric deep-fryer or wok regulates temperature well. POST-FRYING Place fried chicken on a wire rack set over a rimmed bak- ing sheet. If it’s not cooked through when the crust is brown and crisp, bake in the oven on the rack to finish the cooking. Let cool for 10 minutes.

TIPS FROM THE PROS Head Chef BECKY HOOD of 39 Carden Street restaurant in Guelph and Street Food Guelph food truck: Use a higher heat 350°F (180°C) to fry, then an oven bake to cook through, and a quick second fry to crisp it up. BRADWATT, Chef and Owner of Rare in Peterborough: Start with good chicken, soak in brine loaded with onions and seasonings then in plain buttermilk, each for 24 hours, to get moisture and flavour into the meat. MATT BASILE, Chef and Owner of Fidel Gastro’s + Bar Lisa Marie in Toronto: Brine in dill pickle liquid for a punch of flavour. Squeeze the flour coating onto chicken pieces with your hands to pack it on for maxi- mum crunch; tossing doesn’t do it. HOME EC TIPS: Cover the stove and counters surrounding your frying pan with large sheets of foil to con- tain splatter. Use a vinegar-water solution to wipe surfaces after frying.

fry the chicken

Perfecting the frying step is crucial to elevating your fried chicken to star status. OIL Canola oil and peanut oil are optimal for frying due to their neutral flavour and high smoke point, which makes them stable. Fresh, clean oil gives the best texture and flavour, and prevents greasy chicken. Cooled oil can be strained through cheesecloth, stored and re-used but the quality decreases with each use.

Just when you thought fried chicken was decadent enough, there are the finishing sauces and ideal accompaniments! SERVING SUGGESTIONS AND FINISHING SAUCES

Baked mac and cheese, pasta salad and coleslaw are tradi- tional sides, or from our recipe archives (at foodanddrink.ca), a refreshing salad such as Napa Cabbage Slaw; Tomato, Wa- termelon & Feta Salad; Black Bean, Grilled Corn and Wa- termelon Salad or Spinach & Orzo Salad. Or you can go full out and make Cheddar Herb Waffles or Simple Buttermilk Waffles (omit the cinnamon) to complete the feast.

NASHVILLE HOT CHICKEN

KOREAN FRIED CHICKEN Combine 4 cloves minced garlic, 1 tbsp (15 mL) grated ginger, 1 ⁄ 3 cup (75 mL) gochu- jang chili paste, 3 tbsp (45 mL) each sugar, soy sauce and rice vinegar and 1 tbsp (15 mL) sesame oil; toss with hot fried chicken.

Melt 1 ⁄ 2 cup (125 mL) butter and stir in 1 tbsp (15 mL) cayenne (or more for extra-fiery), 1 tsp (5 mL) garlic powder and 1 ⁄ 2 tsp (2 mL) salt. Baste fried chicken just before serving; serve on a slice of white bread with tangy pickles.

60  FOOD & DRI NK SUMMER 2017