Spring Weekend Menu

In Baltimore, Spring has certainly sprung. The degree of her springing varies by the day, but I decided to capitalize on warm weather last weekend and throw a dinner party that would celebrate the new season. I decided to make fried chicken, which I thought I posted here early on, but did not, so that is included below. I made a few cold sides, as well.

Fried Chicken
Serves 10
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 1 hour (or so, depending on frying vessel)

• 2 fryer chickens, cut up into pieces (drumsticks, thighs, wings, and breasts), breasts halves cut into halves or thirds, depending on size -- reserve the neck and back for stock.
• You could use pre-cut chicken, but there is a risk that the pieces will be large and uneven. Give some thought to breaking down your own bird. It's a skill worth having and easily  learned via a quick Google search.
• 3 tbsp. salt (divided into 2 tbsp. for the chicken / 1 tbsp. to season the flour)
• 2 tbsp. black pepper (divided)
• 2 tbsp. garlic powder (divided)
• 2 tsp. cayenne pepper (divided)
• 1 quart buttermilk
• 1/4 cup siracha chili sauce (or other hot sauce of your choosing)
•  4 cups all purpose flour, for breading (seasoned, see the divided spices above)
• Oil for frying (quantity depends on frying vessel used)

There is not an absolutely right or wrong way to go about this process, but regardless of your frying vessel, the procedure starts the same. Dust the chicken pieces with the salt, pepper, garlic, and cayenne -- generously, the quantities above are merely advisory. Toss to coat and place in a large mixing bowl. Meanwhile, mix the hot sauce and buttermilk. Pour over the chicken, taking care not to wash the seasoning off the meat.

This is the fruit of your labor!

Store in the refrigerator for at least 2 hours, but 8-24 hours is just fine. The acidic buttermilk will tenderize the chicken and help the seasoning penetrate the meat.

When ready to fry, pre-heat your oven to 300 degrees and leave it be for a moment. Meanwhile, bread the chicken. I prefer using a large tupperware storage container filled with seasoned flour (described in the ingredients) and shake the chicken in batches. Sometimes you need more or less flour depending on how wet your chicken is. When shaken, the chicken should be coated completely with dry flour.

Here is where things get sticky. If you use an electric deep fryer, pre-heat it to 370 degrees and fry the chicken until golden brown. Start with the dark meat and move on to the white meat. Drain on a baker's cooling rack and keep in a warm oven until the rest of the chicken is cooked, repeating the process in batches. If you're using a dutch oven or cast iron frying pan, heat the oil to 370 and use the same process, but you'll likely need to turn the chicken. Only ever fill the pan less than half full with oil to avoid overflowing.

When the chicken is all cooked, serve from the warm oven.

Mediterranean Pasta Salad

I made small cream biscuits on the side with whipped butter and cucumber salad, Mediterranean pasta salad, and a fresh, vinegar-based coleslaw.

The cucumber salad could not have been simpler.

•  1 large English cucumber
• 1/2 red onion, very thinly sliced
• 1/2 cup extra virgin olive oil
• 1/4 cup plus 1 tbsp. white wine vinegar
• 2 tsp kosher salt
• 1 tsp coarsely ground black pepper

Cucumber Salad

You simply take one large English cucumber (the large variety, typically sold wrapped in plastic in the supermarket). Cut it in half lengthwise and spoon out the seeds, if desired. Slice the cucumber thinly. Slice a red onion very thinly. Toss with the oil, vinegar, salt, and pepper. Allow to rest in the refrigerator for 4-6 hours. Serve chilled.

The coleslaw is very similar. You simply take a head of savoy cabbage, remove the core, and shred thinly with a sharp knife. Toss with a half cup if white wine vinegar, a few tablespoons of excellent quality extra virgin olive oil, thinly sliced red onion, 4 grated carrots, salt, and coarsely ground pepper to taste. Chill for 24 hours. It couldn't be easier -- and is almost entirely calorie-free. 

That's how I chose to spend a Saturday evening! I hope that you'll find these ideas useful as you contemplate your Spring entertaining.