All of us have comfort foods. Rarely, very rarely, is our comfort food healthy. There is something curious about the human desire for comfort and self-destruction. I do not intend to be philosophical here. No, I’m going to be practical. If you are going to eat a comfort food, and it isn’t the healthiest thing in the world, then make darn sure it’s a meal you’ll enjoy. If you are going to clog those arteries with some fried food, then do it well.
I love this recipe for fried chicken with chile flavor augmented by a superior gravy. Look, this dish is so good, so satisfying, that your craving for fried chicken will be met for days. Or hours. So, net net, you come out ahead eating great fried chicken versus just plain gooped up, ordinary fried chicken. A little chile fire creates a wonderful flavor.
Seriously, fried chicken eaten in moderation is not a hazard to your life span. And a long life depends, in good part, on having a high level of gastronomic satisfaction. I guarantee this recipe will have you smiling. I’m not saying this chicken will save your life, but it will make it better.
Red Chile Fried Chicken
Yield: serves 5
Ingredients:
1 whole broiling chicken, cut up
1 cup buttermilk
1 cup AP flour
½ Panko or dry bread crumbs
1 tablespoon salt
1 teaspoon coriander seeds, toasted and ground
½ teaspoon dried Mexican oregano
1 teaspoon Chimayo chile powder
¼ teaspoon freshly ground pepper
1 cup corn or other vegetable oil
Preparation:
Wash and dry the chicken pieces and put it a glass baking dish. Pour the buttermilk over the chick and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour. Mix the flour with the bread crumbs, salt, and spices in a large plastic bag. One at a time, remove the chicken from the buttermilk and drain, then drop into the seasoned flour and shake to coat thoroughly. Put the chicken pieces on a rack to dry.
In a large, heavy skillet heat the oil until hot. Brown the chicken pieces on both sides, about 15 minutes, then reduce the head, add 2 tablespoons of water ad cover the skillet tightly.
Continue cooking about 30 minutes (checking frequently to guard against scorching), then remove the cover. Continue frying the chicken another 10 to 15 minutes until the coating is crispy and meat is cooked through.
[If you want gravy, use the Southern Fried Chicken recipe on page 217 of The All New Good Housekeeping Cookbook]. The gravy recipe follows.
Ingredients:
¼ cup flour
1 cup milk
1 ¾ cup chicken broth
¾ teaspoon salt
¼ teaspoon pepper.
1 cup
Prepare the gravy. Spoon 2 tablespoons oil from the skillet into a 2-quart saucepan. Over medium heat, with wooden spoon, stir ¼ cup flour into the oil until blended. Cook, stirring constantly, until flour is lightly browned. Gradually stir in1 cup of milk, 1 ¾ cups chicken broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Continue cooking, stirring constantly, until gravy has thickened and boils. Make 2 ⅔ cups gravy.
Source: Red Chile Bible by Kathleen Hansel and Audrey Jenkins