Henry Bain Fried Chicken Food

NEELY FAMILY SPICY FRIED CHICKEN

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.

FRIED CHICKEN

Steps:

• Stir together the buttermilk, paprika, cayenne and 2 teaspoons of the salt in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours refrigerated).
• Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet.
• Combine the flour, baking soda and remaining 1 tablespoon salt in a large bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, dip again in the soak mixture and then again in the flour mixture.
• Heat 1 1/2 inches of oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken in batches, turning once, until golden brown and an instant-read thermometer inserted into the thickest part (avoid the bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through if necessary. Serve with warmed maple syrup if desired for dipping.

HENRY BAIN SAUCE

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.

HENRY BAIN SAUCE

Steps:

• Process chutney in a food processor until smooth. Add ketchup and remaining ingredients, and process until blended. Cover and chill 2 hours or up to 1 week.
• To serve warm, mircowave 2 cups of sauce at High 2 minutes, stirring after 1 minute.

HENRY BAIN SAUCE

Steps:

• In a large bowl, thoroughly blend peach preserves, orange marmalade, apple preserves, pineapple preserves, ground dry mustard and prepared horseradish. Transfer the mixture to sterile containers, and chill in the refrigerator until serving.

HENRY BAIN (PORK) SAUCE

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.

OFFICIAL HENRY BAIN'S SAUCE

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.