Andy is my first nephew.
I was in the delivery room when he was born, he being six weeks early and his father (my brother Mark) being in Paris for a science conference.
Thirty-one years later, we are still good friends, and he has visited us here at Chata Diviak during the holidays.
One of Andy’s all-time favorite foods is fried chicken.
Namely Scott’s fried chicken. Ever since he first had it in our London flat a few years ago.
Scott gave him a bit of instruction or at least talked about how to make it, then.
Later, news from San Diego was that Andy almost burned the house down, he not being a natural or experienced cook.
So this time we decided to make it twice – first and last nights – and turn the last night into a real hands-on workshop for the boy. (Andy is, btw, the original The Boy – so we sometimes refer to him as T.O.B.)
Scott’s recipe is derived from those fabulous folks at America’s Test Kitchen, creators of Cook’s Illustrated and Cook’s Country magazines. The charter issue of the latter featured a recipe for “Crunchiest-Ever Fried Chicken.” Scott has never used another recipe since, and has added his own flair to spice it up a little, New Orleans-style.
We won’t reveal the entire recipe here – it’s copyrighted by the magazine – but we can give you a few highlights.
An important start is the brining. Rather than just salt water brine, Scott uses a milk-based brine. The cut-up chicken goes in that for a while.
The breading mixture is next. It’s a combination of flour, baking soda and spices.
Also just enough milk to get it the consistency of wet sand.
We helped Andy to remember a few cooking basics, like washing his hands well after handling raw chicken. But the hands-on part, we think, really helped him get the ‘feel’ of it (so to speak).
Breading the chicken is simple – just make sure you bury each piece in the coating mixture and press down on it – to help the breading to adhere to all sides of the chicken.
Scott gives Andy some pointers on how to look for telltale signs that the oil is too hot.
And the frying is done in batches: first the breast meat because it has no bones and it cooks a little hotter than the dark meat.
Several minutes with top on, then turn the pieces and top off for another several minutes.
Andy can smell his favorite food.
Down the back stretch now – with the last batch – checking constantly to make sure the crust isn’t burning.
And here he is, knowing that lip-smacking good chicken is about to be devoured!
Great photos of The Boyz and so happy Andy could visit you during the holidays. Btw, my mouth is watering for some of that fried chicken! Mmmmmmm......
Posted by: CaSuLa | 01/08/2013 at 01:59 PM
Well! We'll be sure to put that on the menu next time you visit! xoxox
Posted by: .JoEllen Zumberge | 01/08/2013 at 02:11 PM
What a grand cooking class at Chata Diviak with Sous Chef Andy and Chef Scott! Loved it and having Andy was a fabulous Christmas present for you all!!!!!! xoxoxox
Posted by: Cousin Judy and Aunt Shirley | 01/08/2013 at 05:12 PM
P.S. BTW, nice boots, guys! Made in Slovakia I presume!
Posted by: Cousin Judy and Aunt Shirley | 01/08/2013 at 05:14 PM
OK, Andy, now that you've had a master class, please make me some fried chicken here in LA!
Posted by: AllieZO | 01/08/2013 at 05:24 PM
Crazy Cuz: those boots are authenic Balinkis - handmade felt made in St Petersberg Russia!
Posted by: .JoEllen Zumberge | 01/08/2013 at 05:28 PM
LOve the photos and the commentary. Remember many stories of you and Andy when he was the TOB! Wonderful to have him visit and quite the lesson ... I see Sissy helped too.
Xox MB
Posted by: Marje Bennetts | 01/08/2013 at 11:13 PM
I thought TOB stood for "The Old Boy". Also, where did you get so much Karo syrup?
Posted by: Arlye | 01/09/2013 at 03:54 AM
Arlye: the pecan pie post was a real boon for us: Karo syrup, brown sugar, vanilla extract, and a pyrex pie plate! It was a GREAT Christmas!
Posted by: .JoEllen Zumberge | 01/09/2013 at 08:27 AM
Why am I always hungry after I read your blog? The chicken looks awesome!! I think I need to find that recipe. The coating would probably also work well on chicken fried steak.
Posted by: Bots | 01/10/2013 at 03:32 PM
Bots: Scott says yes indeedy on the CFS. I will tell you that absolutely, a subscription to Cooks Illustrated / Cooks Country, or their hard-bound cookbooks are well worth the investment.
Also, Judy: thank you VERY much for being hungry after reading our blog. I aim for that exact reaction, because, frankly, it's what happens to me too!
Love love love
Posted by: .JoEllen Zumberge | 01/10/2013 at 06:19 PM
OMGosh, Russian Boots! Exquisite, pricelessl! And with the Cooking Class, Sisi was on AutoSousChefCleanup! Go Sisi!
Posted by: Cousin Judy and Aunt Shirley | 01/11/2013 at 02:30 AM
Love this !!!!
I want the recipe !!!!
:) Looks very yummy and LOTS of fun to make !!!!
Very impressive !
Thanks for sharing Jo !!!
Posted by: Mara | 01/15/2013 at 12:01 AM