Buttermilk Fried Chicken With Green Chile Horseradish Sauce Food

BUTTERMILK FRIED CHICKEN WITH GREEN CHILE-HORSERADISH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
• Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. Keep warm.
• To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with srirachi sauce.
• FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
• Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.
• FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

BUTTERMILK FRIED CHICKEN WITH GREEN CHILE-HORSERADISH SAUCE

Steps:

• Line a baking sheet with paper towels. Put the chicken and buttermilk in a large bowl, cover, and refrigerate for 2 hours. Put the seasoned flour in a shallow dish.
• Heat 1 inch of oil in a large, heavy skillet or Dutch oven over high heat to 350 degrees.
• Remove the chicken from the buttermilk and dredge in the flour on both sides. Gently place in the oil and cook in batches, turning, until golden brown and crispy on the outside and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the paper towel- lined baking sheet. Allow the oil to return to 350 degrees between each batch.
• Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the chiles, horseradish, and pickle relish. Cook for 3 minutes and add the heavy cream. Increase the heat to medium-high and let boil for 3 minutes, watching closely to make sure the mixture doesn't boil over. Allow the mixture to cool slightly, then transfer to a blender or food processor and puree, being very careful with hot liquids in the blender, as they can overflow suddenly. Pour the mixture through a fine-mesh strainer back into the saucepan. Add the remaining 8 tablespoons butter, season with salt, and cook over medium heat, stirring occasionally, until the sauce is reduced to about 2 cups. It should be fairly thin. Keep warm until ready to use.

FRIED CHICKEN BREASTS IN HORSERADISH WHITE SAUCE

Steps:

• Sauce:.
• Heat butter in saucepan, when hot add onions cover and cook for 3 minutes over low heat.
• add flour and mix, cook uncovered for 1 minute.
• pour half of milk and mix well. add remaining milk, season and add spices.
• bring sauce to a boil, continue cooking 8 to 10 minutes, uncovered over medium-low heat, stir frequently.
• mix in horseradish and simmer 2 minutes.
• Chicken:.
• Preheat oven to 375*F (190*C).
• Dredge chicken with flour, Dip into beaten eggs and coat with breadcrumbs.
• Heat oil in frying pan, when hot add chicken and cook 4 minutes over medium-high heat.
• turn chicken over, continue cooking 4 minutes, and season with salt and pepper.
• remove chicken from pan, place in baking dish and bake for 10 to 12 more minutes.
• to serve pour sauce over chicken.