Henry Bain Fried Chicken Food
NEELY FAMILY SPICY FRIED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
- Preheat a deep-fryer to 350 degrees F.
- Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
- Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
HENRY BAIN SAUCE
Provided by Sam Sifton
Categories easy, condiments, sauces and gravies
Time 10m
Number Of Ingredients 8
Steps:
- In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use.
- Just before serving, if you like, stir chopped watercress into the sauce.
OFFICIAL HENRY BAIN'S SAUCE
Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club, a personal friend. The recipe yields 4 pints and may be quartered. Pour into pint jars for easy storage. This is a steak sauce. Some people add a small amount of bourbon whiskey.
Provided by RedHotTarheel
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 64
Number Of Ingredients 7
Steps:
- Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 184.3 mg, Sugar 4.5 g
HENRY BAIN (PORK) SAUCE
This was originally invented by one Henry Bain, a waiter at the Pendennis Club in Kentucky, in the late 1800s. It can be used at the table to enhance the flavor of pork roast or any other meat for that matter. This version of the recipe has been updated to utilize modern ingredients.
Provided by Bone Man
Categories Chutneys
Time 30m
Yield 8 cups
Number Of Ingredients 8
Steps:
- Puree the chutney in a food processor.
- Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
- Refrigerate for at least 8 hours before serving to allow the flavors to meld.
- Note: Lea and Perrins' Steak sauce also works well in this recipe.
- This sauce will keep for a long time if refrigerated.
Nutrition Facts : Calories 141.4, Fat 0.3, Sodium 1477, Carbohydrate 27.9, Fiber 2.7, Sugar 19.4, Protein 2
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