I’ve had this recipe posted on the Google Official Blog bookmarked for ages but I’ve never tried it. The portions are “Google-sized” and call for 3 gallons of buttermilk and 30 chickens. I need to do the math and adjust down to a smaller yield, but if this fried chicken was good enough for The King, it was worth sharing.
Buttermilk Fried Chicken Elvis Loved
*Google-sized portions; read all the way through to get the total amounts needed*
1/2 c thyme
1/4 c oregano
1/4 c basil
1/2 c onion powder
1/2 c garlic powder
1/2 c dry mustard
1/2 c paprika
1/4 c chili powder
1/2 c celery seed
2 Tbsp salt
1/2 c coriander
1/2 c cumin
1/3 c kosher salt
1/4 c cayenne pepper
1/2 c ground black pepper
1/4 c ground white pepper
3 gals. buttermilk
3 cases organic free range chicken (roughly 30 chickens, divided into 1.5- to 2-lb. sections)
Mix these amounts of the dry ingredients together in a large bowl, then whisk in the buttermilk until it’s thoroughly mixed.
Pour the batter over the chickens and marinate for up to five days – keep refrigerated, of course.
Now mix another 4x the above dry ingredients, and add:
2 lbs. cornstarch
8 qts. all-purpose organic whole wheat flour
Dredge the marinated chicken pieces in the dry herbs/flour/cornstarch mixture mix.
Fry the dredged chicken in a large skillet with hot peanut oil @ 375 degrees. Once chicken has reached a golden brown color, finish cooking it in the oven.
I made these for dinner last night and they were quite wonderful. If you are growing jalapeños in your garden (and why wouldn’t you) this is a great use of them. If you are not growing jalapeños, shame on you. I used shredded cheddar cheese and it didn’t work well. Next time I will either use slices of cheese or bake them on a silpat. I may even try jack cheese instead of cheddar. Adapted from Simply Recipes.
- 12 large jalapeño peppers, 24 small ones
- 1/4 cup minced onion
- 1/4 cup chopped fresh cilantro
- 1 cup cream cheese
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon granulated garlic
- 1 teaspoon salt
- 4 ounces cheddar or jack cheese
- Preheat the oven to 375°.
- Slice the top off of the jalapeños then slice in half lengthwise. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit would work great, I used the tip of a vegetable peeler).
- Mix together onion, cilantro, cream cheese, cumin, granulated garlic, and salt.
- Pack the filling into the peppers then top with cheddar cheese. Arrange the peppers on a baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving or you’ll burn the roof of your mouth. Makes 1-2 servings.
- 1 lb applewood smoked bacon
- 1/2 cup dark brown sugar
- 3 cups heavy cream
- 1 cup milk
- 1 1/4 cups sugar
- 4 egg yolks
- 1 vanilla bean, split
preheat oven to 400 degrees. lay bacon on baking sheet, sprinkle with brown sugar, bake for 14-16 minutes until awesome, cool, chop fine.
combine cream, milk, vanilla bean, and sugar in heavy saucepan over medium-high heat until hot and sugar dissolved, stirring just occassionally. discard vanilla bean.
in small bowl, beat egg yolks until smooth. slowly whisk in 1 cup of hot cream mixture. return yolk mixture to saucepan, beating constantly. cook over medium heat, stirring continuously, 6-8 minutes until ready (mixture will coat the back of a wooden spoon, do not let it boil).
strain the mixture into a clean bowl and let cool completely. stir in bacon and put to use your favorite ice cream maker. makes 1 serving. original recipe came from Cat Cora. If she had used more bacon in her desserts, she might win a little more in Kitchen Stadium