There are few foods revered for their simplicity and nostalgia-inducing power like crispy, juicy fried chicken. But on Thursday night, 17 prominent New York City-based chefs and restaurants proved that sometimes it pays to shake up an old classic when they served their unique takes on chicken to guests at Central Park’s Loeb Boathouse.
Held on the opening night of this year’s New York City Wine & Food Festival, the fourth annual Chicken Coupe (presented by Cooking Channel) was hosted and judged by fried chicken enthusiast Whoopi Goldberg. Goldberg had approached festival founder Lee Brian Schrager several years ago about dedicating an entire event to the universally loved dish, and this year, she wrote the foreword to Schrager’s book, Fried & True — so you might say they know a thing or two about anointing a winning bird.
Continue Reading Traditional Fried Chicken Flies the Coop in Favor of the Sweet and Spicy
Curious about cooking? High-pressure culinary school requires a lot of time and money. We asked present and former culinary students for their No. 1 “ah-ha!” moment or takeaway from class so you can benefit from what they learned — without enrolling.
Culinary Student: Jenny Bierman, Culinary Producer, Food Network Kitchens
School: Institute of Culinary Education, 2009
Confession: I love crispy skin on anything. The three things I learned for perfect crisp skin: Dry the skin, salt it well and place it skin-side down in a wicked-hot pan. For chicken, I put a cast-iron skillet on top of it so the all skin is pressed into the pan, making it crisp up fast! For fish, I take the skin off and crisp it up separately over high heat after the fish is cooked and removed. This way the fish doesn’t overcook and the skin gets almost a cracker-like consistency.
(**Psst: Want the above fried chicken recipe? It’s Chuck’s. Get it here.)
For more on the high-pressure ups and downs of culinary school, tune in to The Freshman Class every Monday at 10:30pm ET.
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Winter doldrums got you feeling down? Solution: fried chicken. It may be a year-round comfort food favorite but when winter’s in full swing, nothing can uplift your mood more than a crunchy on the outside, tender on the inside piece of fried chicken. Of course, you might already have your own secret spice mix, favorite dipping sauce or method for frying, but one look at these fried chicken photos below and you just might testing out a new recipe tonight.
1. Fried Chicken (pictured above)
Chuck Hughes rubs chicken drumsticks with a spice mix of salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder. He also adds the spice mix to the flour batter so you get even more flavor. Cook the chicken in oil until the pieces are crispy and brown.
Continue Reading Comfort Feast: Fried Chicken, 5 Ways
5 Hot Links We’re Loving:
- Forget those microwaveable packets; we love Joy the Baker’s brown sugar roasted fig oatmeal.
- Obama vs. Romney Cook-off: Barack’s chili or Mitt’s favorite meatloaf cakes? Diets in Review provides culinary insight for your political consideration.
- For chocolate cake, skip the flour and coat the pan with cocoa powder instead. Los Angeles Times reveals that it’s not only practical, it tastes better too.
- Speaking of chocolate cake, Whisks and Whimsy makes a rich chocolate cake that is completely irresistible.
- Craving comfort food? Try Farm + Field’s fried chicken and buttermilk biscuits with jalapeno honey.
Celebrate National Fried Chicken Day with our best fried chicken tips.
Happy National Fried Chicken Day, ya’ll!
Summer is the best time to celebrate this crispy, crunchy, perfectly salty classic Southern dish.
Get our best fried chicken recipes and tips that’ll make your biscuits and gravy jealous.
5 Tips for Cl**king Perfect Fried Chicken:
Continue Reading Happy National Fried Chicken Day!
By The Book - James Beard Winners
My creaking, over-laden bookshelf means I need to be extra-choosey when buying cookbooks. I always keep an eye on the James Beard Awards (the Oscars of the food world) for future favorites.
Continue Reading By the Book: Sweet Reads, Right Now