![]() ![]() Sutherland stayed active during his restaurants’ closures due to COVID-19 by co-founding the North Stands, an organization supporting hospitality workers. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne. Slice chicken into 1/2-inch thick pieces. While the oil heats, let the dredged chicken. Justin has been recognized by local and national publications for his contribution to the culinary world in addition to his philanthropic endeavors and community involvement. Heat 2 inches of oil in a deep saucepan over medium heat. If you fry the chicken immediately after dredging, the coating tends to peel off. He is also the co-owner of Hybrid Nation, a socially-conscious streetwear and lifestyle brand that is creating social change by selling products with a meaningful cause behind them, and by acting as a catalyst for the continuation of action and conversation focused on promoting the importance of diversity and social equality. Toss in the chicken thighs in the marinade to coat. Under the Sutherland brand, Justin operates multiple award-winning restaurants including the Handsome Hog, Obachan Noodles and Chicken, Chickpea Hummus Bar, The Gnome, Woodfire Cantina, and Gray Duck Tavern. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. In a large cast-iron or other heavy skillet, heat oil to 350 degrees over medium (a small cube of bread should brown in less than 1 minute). Step 2 Place a wire rack on a rimmed baking sheet lined with paper towels. Cover and refrigerate 3 hours (or up to overnight). Infusing his classical training with equally-classic ingredients from the south, Justin elevates his pork-centric contemporary southern dishes to the next-level. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Right hand: Flip the item around as necessary to allow it to be fully coated with egg, then lift it out and let any extra egg drip back into the bowl. Carefully transfer it to the egg bowl without getting an egg on your left hand. Toss it around to coat, then shake off excess flour. Justin is classically trained in French cuisine but returned to his southern roots when he opened his own first restaurant, Handsome Hog, in St. Left hand: Pick up the fresh item and drop it into the flour. Then, repeat the process, dipping it into the egg before finishing in the flour once again. After dredging the chicken in seasoned flour, dip it into an egg wash and place it back into the flour. Suffice to say, he’s been at it for a while. This creates a super thick, extra crispy coating on your chicken. For his fifth birthday, he asked for an EasyBake Oven. His favorite TV show was Yan Can Cook where Chef Yan’s motto and show closing saying was “If Yan can cook, so can you”. He spent his childhood in the kitchen learning recipes from his mother and grandmother. The three main marinade components are buttermilk, egg, and cornstarch-the buttermilk aids in juicy tenderness, while the egg and cornstarch start to build the foundation for that final crispy exterior.Chef Justin Sutherland was born to cook. The marinade, which also doubles as a batter here (that’s right, it goes straight into the dredge), imparts flavor and tenderizes the meat from the inside out. This breading is built in two steps: (1) the marinade, and (2) the dredge. The key to popcorn chicken built for game day is a thin, shatteringly crisp outer coating that doesn’t overpower the chicken but that provides enough stability to be sauced. When developing my Harissa-Honey Popcorn Chicken, my goal was not only to achieve that elusive crispy-gone-just-barely-soggy bite, but also to fry up a snack that could withstand a couple hours of feasting (because, whew, football games are long). It doesn’t even keep its crisp until halftime. The one catch? When popcorn chicken is over-breaded, it can lose any semblance of crispiness and be straight up gloopy after only 20 minutes on a buffet. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Place flour in a shallow plate or bowl and season with salt and pepper to taste. On any other day, I’m a wing girl, but on game day, give me the sauciest, glossiest, crispy popcorn chicken because the last thing I want is a plateful of bones. Preheat oven to 350 degrees F (175 degrees C). The right game day spread can be magical-a wonderland of queso-doused nachos, slow cookers full of party meatballs, the obligatory veggie platter, dips galore, and, the pièce de résistance of football food: popcorn chicken. Some people go to Super Bowl parties for the game (or the halftime show), but me, I go for the food. ![]()
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