Southern Italian Style Chicken Food

SOUTHERN ITALIAN-STYLE CHICKEN

Steps:

• Peel and finely slice the onions, then trim and finely slice the fennel.
• Heat 1 tablespoon of oil in a large pan, add the onions and fennel, along with the chilli flakes, fennel seeds and cinnamon and cook slowly for 10 to 15 minutes, or until soft and sticky.
• Meanwhile, add the saffron to a small cup, top up with a little hot water and set aside - this will draw the flavour out of the strands and allow it to mix evenly in the pan when you add it.
• Heat 1 tablespoon of oil in a large frying pan on a high heat, add the chicken thighs and drumsticks and brown on all sides, adding them to the veg pan when golden.
• Pour in the saffron-infused water, followed by the tinned tomatoes, breaking them up with a wooden spoon. Fill the empty tin with water, pour into the pan and mix together.
• Add the bay, finely slice and add the preserved lemons, roughly chop and add the fresh tomatoes and destone and tear in the olives.
• Season with a good pinch of sea salt and black pepper, then leave to bubble away for 25 to 30 minutes, or until the chicken starts to fall off the bone and the sauce has thickened and reduced.
• Put the couscous into a bowl and just cover with boiling salted water, then pop a plate on top and leave to fluff up.
• Serve the chicken and couscous, scattered with picked coriander.

SOUTHERN FRIED CHICKEN PARMESAN

Steps:

• Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
• Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
• Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
• Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
• Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
• Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.

ITALIAN FRIED CHICKEN

Steps:

• Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
• Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
• Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.

SOUTHERN STYLE DEEP-FRIED CHICKEN

Steps:

• In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
• In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
• Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
• In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
• In a medium bowl, beat 1 egg.
• Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
• Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.

POPCORN CHICKEN TWO WAYS: SOUTHERN STYLE AND ITALIAN STYLE

Steps:

• For the popcorn chicken: Cut the chicken breasts into equal bite-size pieces and place in a large bowl, sprinkling with 1 teaspoon of the sea salt. Completely submerge the chicken in the buttermilk, and then cover and chill at least 1 hour and up to 8 hours.
• Combine the flour, remaining sea salt, cayenne, baking powder, onion powder, oregano, turmeric and lots of black pepper in a large resealable plastic bag and shake well.
• Heat oil in a large pot to 350 degrees F over medium heat. Transfer one-third of the chicken pieces from the marinade to the plastic bag with the flour using a slotted spoon and shaking off any excess liquid. Seal the bag and shake to coat well. Shake off any excess flour from the chicken and then carefully transfer to the hot oil. Fry until golden brown and cooked through, 3 to 4 minutes, and then drain on paper towels. Repeat with the remaining chicken.
• For southern style: Serve the chicken over the waffles and smother in maple syrup.
• For italian style: Combine the tomatoes, olives, parsley, oil, vinegar, sugar, salt, black pepper, basil, minced garlic, oregano and chile in a bowl and mix well. Let sit to allow the flavors to come together 30 minutes before serving.
• Cut the baguette into 6 equal pieces, and then halve each piece horizontally (as if making a sandwich). Hollow out the center of each piece with your hands and rub the surface of the bread with the smashed garlic and brush with olive oil. Grill or toast the bread until golden.
• Spoon some of the bruschetta mixture into the hollowed out grilled baguettes and top with popcorn chicken and large shavings of Parmesan.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.