Subj : Re: Dutch potatoes
To : Jim Weller
From : Dale Shipp
Date : Mon Aug 29 2022 00:29:02
-=> On 08-28-22 16:56, Jim Weller <=-
-=> spoke to Dale Shipp about Dutch potatoes <=-
JW> The Dutch call it Hutspot which is the root word for the English
JW> term hodge-podge. Dutch Farmer Bill's mom served some kind of potato
JW> dish at every lunch and supper. The family grew several acres of
Our Irish friend Helen often served three kinds of potato dish at a
meal. That sort of heritage helps to understand why the potato famine
was so serious in Ireland.
We had Nashville hot chicken fingers once when we were there on a coach
tour. Quite hot, but very good. Based on what you have said, I suppose
you might be the only one to eat this :-}}
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chef John's Nashville Hot Chicken
Categories: Southern, Chicken, Spicy
Yield: 4 Servings
1 Whole chicken, cut into
8 Pieces
1 tb Kosher salt
MARINADE:
1 c Buttermilk
1/4 c Pickle brine
2 tb Louisiana style hot sauce
1 lg Egg
FLOUR:
2 c All-purpose flour
2 ts Fine table salt
SAUCE:
1/4 c Butter
1/4 c Lard
2 tb Cayenne pepper
1 tb Packed light brown sugar
1 ts Paprika
1/2 ts Garlic powder
1/2 ts Kosher salt
1/2 ts Freshly ground black pepper
TO FRY:
1 c Vegetable oil or as needed
Ultra crispy fried chicken doused with a cayenne infused glaze,
and by 'glaze' I mean melted butter and lard.
Toss chicken pieces with 1 tablespoon kosher salt. Transfer
chicken to a bowl; cover and refrigerate overnight.
Whisk buttermilk, pickle brine, hot sauce, and egg together in a
mixing bowl. Pour marinade over chicken and stir to ensure each
piece is thoroughly coated. Cover and let chicken marinate in
refrigerator 2 to 4 hours.
Mix flour and salt together in a shallow flat dish. Remove chicken
from marinade and blot with paper towels. Reserve marinade. Toss
chicken in flour until thoroughly coated. Return chicken to
marinade, coating all sides; remove chicken from marinade allowing
excess to drip back into the bowl. Coat the chicken once again in
flour mixture. Place on a rack. Repeat with all chicken pieces.
Allow to sit out about 15 minutes to allow coating to dry out a
bit.
Place butter and lard in a large pot. Add cayenne pepper, brown
sugar, paprika, garlic powder, kosher salt, and black pepper.
Place over medium-high heat. Cook and stir until fats melt. Remove
from heat; keep sauce warm.
Fill cast iron skillet about 1/3 of the way with vegetable oil.
Heat oil to 350 F over medium-high heat. Carefully place chicken
into hot oil, skin side down. Maintain an oil temperature of 325
F, adjusting heat as need. Fry until instant read thermometer
reads 160 degrees F, 8 to 10 minutes per side.
Transfer chicken to a rack to drain. Brush with the sauce on both
sides.
Serve chicken pieces on white bread and brush with the sauce.
Serve with pickles.
Chef John
From: Allrecipes.Com
MMMMM
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