Fried chicken is one of those foods people love to eat but don’t always love to make. Resident chef Kathy Gunst brings Here & Now‘s Jeremy Hobson her takes on two fried — and one traditionally deep-fried — chicken dishes.
This is my take on Southern-style fried chicken. The chicken is cut into pieces and then marinated in buttermilk, salt, pepper and a dash of cayenne and then dredged in a combination of flour and cornmeal. I like to use coarse cornmeal for the crunchy texture.
Serve hot or at room temperature, with honey and lemon wedges.
There are many versions of Korean fried chicken. What they have in common is a crunchy exterior and a sweet-spicy sauce. My version is double-fried for an extra-crunchy bite, and the marinade and sauce include Korean chile paste (gojuchang), soy sauce, rice wine vinegar and ginger. The chicken marinates and is then coated in a mixture of flour and cornstarch and finally deep fried — twice.
Just before serving, the marinade is simmered into a sauce, and the chicken is coated in this sweet-spicy sauce and dusted with sesame seeds and scallions.
The Chicken And The Marinade
This is classic bar food, the kind of dish you see everywhere these days. But let’s face it: Most Buffalo wings are not only greasy and heavy, but they leave you feeling like you made a mistake ordering them in the first place. I’ll admit a weakness for these spicy wings, so I toyed with the recipe a bit and came up with something lighter but full of flavor.
The first thing that distinguishes these wings is that they are baked, not fried, and lightly coated (not glopped) with a tart, spicy sauce. Also, because the wings are baked at a high temperature, the skin gets crispy and the hot pepper and vinegar sauce soaks in perfectly. Served with celery sticks and blue cheese dipping sauce, these wings make great party food. Ice-cold beer seems to be the drink of choice, and don’t forget to pass plenty of napkins.
If you’re serving these for a party, you can bake the wings up to 24 hours ahead, cover and refrigerate overnight. Just before serving, simply reheat the wings for about 5 to 10 minutes in a 400-degree oven until hot, and then toss with the spicy sauce.
Serves 4 to 6.
Serve this dipping sauce with the baked Buffalo chicken wings, or as a thick, delicious dressing for any salad. It can also serve as a dip for raw vegetables or cooked shrimp or skewers of grilled beef or chicken.
Makes about 1 1/4 cups.
Using the back of a spoon, mash the blue cheese in a small bowl until almost smooth — a few chunks are desirable. Mix in the scallions, sour cream and milk until well blended. Season to taste with salt and pepper.