CORNFLAKE AND BUTTERMILK-COATED FRIED CHICKEN
During this homebound time, we find we have more time than usual for things like cooking. This recipe for chicken skewers is a little more involved, intentionally, so that you can gather the whole family to help. The results are pure childhood comfort, too.
The chicken is brined in a salt and sugar solution with herbs and spices. The brine makes the chicken moist and adds flavor. (Be sure to avoid over-brining or the chicken can become too salty and there is no going back.) Brined chicken can be slightly pink once cooked so don’t be fooled into thinking it is undercooked.
For the coating, I recommend using your left hand to dip the chicken in the spice mixture first, then dip in the buttermilk mixture. Then using your right hand, dip into the cornflake mixture. If you use one hand for dipping in all three bowls, you will end up with a cornflake mitten.
For frying, I like to use a Jacques Pepin trick: I transfer the fried chicken to a cooling rack set over a sheet pan. This allows the meat to stay crisp without getting soggy, since the air can circulate around the meat. If you drain it on paper towels — which are short now, anyway — it will get soggy.
There’s a ranch dressing recipe here, too, for dipping but you can always opt for store-bought or use ketchup.
The breading and brining are great projects to put the kids on, once homework is done. Then you can swoop in to manage the frying. One of the silver linings in this crazy time is it brings everyone together — and this recipe is no exception.
Crunchy Cornflake and Buttermilk-coated Fried Chicken Skewers with Ranch Dressing
Makes 24 skewers
INGREDIENTS Chicken:
4 cups water
¼ cup kosher salt
¼ cup sugar
1 clove garlic, smashed 3 sprigs thyme 3stems parsley
2 bay leaves
1 lemon, sliced
½ teaspoon black peppercorns, cracked 2pounds boneless, skinless chicken breasts cut into 24 1½-inch cubes
6cups canola oil for frying
Coating:
2cups buttermilk 1½ teaspoons kosher salt ½ teaspoon ground black pepper
6 cups all-purpose flour
¼ cup garlic powder
¼ cup onion powder 1 tablespoon paprika 1 tablespoon cayenne pepper ½ teaspoon kosher salt 1 teaspoon ground black pepper
4cups cornflakes, crushed
Garnish: Sea salt, thyme sprigs and lemon slices
DIRECTIONS
Brine the chicken: In a large bowl, mix the water, salt, sugar, garlic, thyme, parsley, bay, lemons and peppercorns together. Immerse the cut chicken in the brine for 30 minutes.
Remove the chicken from the brine, rinse under cold water to remove any herbs or garlic, and pat dry. Let chicken airdry on a sheet pan for at least 5 minutes.
Pour the oil into a high rimmed frying pan. Using a thermometer, heat oil to 350 degrees. Place a cooling rack over a sheet pan nearby. For the coating: Place the buttermilk into a medium bowl and whisk in salt and pepper. Set aside.
In a large bowl, whisk the flour, garlic and onion powders, paprika, cayenne, salt and pepper. Scoop 1½ cups of the coating into another large bowl and mix in the crushed cornflakes.
Set up your 3 bowls — a buttermilk bowl, a spiced flour bowl and a spiced flour-and cornflake bowl — assemblyline style. Place a parchmentlined sheet pan at the end of the assembly line to hold the coated chicken. When the oil is almost at the right temperature start coating the chicken. Dip the chicken into the spiced flour-only coating, shake off excess; then dip into the buttermilk, let excess drip off; then dredge with the cornflake coating. Place the chicken onto the parchmentlined sheet pan.
Once the oil is 350degrees, use a skimmer to immerse 6 to 8pieces of chicken in the hot oil and fry until a deep golden brown, about 4 minutes. Transfer to the cooling rack set over the sheet pan. Sprinkle fried chicken with sea salt. Repeat with remaining chicken. Pierce each piece of chicken with a skewer and place on a platter — or serve as is — garnished with thyme sprigs and lemon slices and served with ranch dressing for dipping.
Ranch Dressing
Makes about 1½ cups
INGREDIENTS
½ cup sour cream
½ cup mayonnaise
½ cup or more buttermilk 2 teaspoons garlic powder 1 tablespoon chopped parsley 1 tablespoon chopped chives 2 teaspoons chopped fresh dill ½ teaspoon Tabasco 2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
DIRECTIONS
Mix all of the ingredients together in a medium bowl until well combined. Transfer to a serving bowl with spoon.