by PARIND VORA
Welcome everyone. My name is Barend Fura. I’m the chef/owner of the Lockhart Bistro in charming Lockhart Square. In this column we talk about cooking and tricks for cooking and sometimes eating.
I have some great news. After years of repeat orders, Lockhart Bistro will be open for lunch from 11 a.m. to 2:30 p.m. on Thursday, July 28. So, for this Cooking with Parind article, I’ll show you how to make one of the dishes from our brunch menu – Spicy, spicy Nashville chicken.
Basically, it’s chicken thighs that are salted with milk and sometimes the legs (the breasts can’t stand the seasoning) that will be covered in double crumbs. Then fry until nicely golden brown and tossed in a spicy marinade of non-divine hot peppers, a pinch of brown sugar and other spices in the pork fat. It’s served with bread and butter pickles on two slices of soft white bread (I actually liked Wonder Bread is the best for this).
The recipe is very simple but takes a few days to do right. So let’s get started. I’ve selected a few brands to my taste but feel free to substitute them.
Spicy Chicken Nashville
Organic boneless, skinless chicken thighs (skin up) seasoned with salt and placed on a salt-lined tray/cookie plate). Put it in the fridge overnight for 24/48 hours.
Brine: Mix well
1½ cups milk
2-3 egg whites
¼ teaspoon crushed black pepper
Seasoned shoveling: mix well
1½ cups all-purpose flour
2 tablespoons corn
1 teaspoon smoked paprika
1 teaspoon salt
Chili paste: mix well
4-6 tablespoons ground cayenne pepper (don’t use the ones in the spice drawer from the 80s)
2 tablespoons of cole or your favorite hot sauce
2 tablespoons dark brown sugar
1 tablespoon freshly ground black pepper
1 teaspoon oregano
Half a teaspoon of salt
1/2 cup pork fat (bacon fat (what I use), lard and/or butter and/or margarine)
Oil for frying chicken.
Prepare chicken as above 2 days before shrink wrap/skin dry.
Make the brine by mixing the curd, egg whites, and black pepper. Add the fridge-dried salted chicken and mix by hand, making sure to season all the nooks and crannies of the chicken. Cover with plastic wrap and store in the refrigerator overnight.
Remove all chicken from the marinade. Dry it well with paper towels. Stir in the seasoned flour scraping mixture. dispose of the excess. Add the seasoned dredging chicken to the brine. dispose of the excess. Throw in the well-mixed dredging. Cover it well and dispose of the excess.
Therefore, at this stage, the chicken is beaten twice. Now, place the breaded chicken to come to room temperature on a rack over a cookie tray/sheet for about an hour, uncovered at room temperature. If this makes you nervous, simply put the entire shelf in the freezer to freeze and fry from the freezer, but be sure to cook only a few pieces of chicken at a time, as frozen chicken will lower the oil temperature dramatically.
Fry the chicken until tender and mahogany brown. Stir chicken or brush in/with warm chili paste.
While the chicken is frying, heat the chili paste until the fat melts and all the spices are incorporated. stay warm. (Do not stick your face on the pan while the paste is heating.)
To serve, place 1-2 slices of wonder bread in the center of the dish. summit. With piping hot marinated chicken. Spread some pepper paste on the fried chicken and arrange some bread and butter pickles.
Let me know how your spicy chicken compares to mine!
I’d serve this chicken with a well-chilled French Cennen Blanc, a tannin-free French Beaujolais Nouveau, or a cranza (rioja) from Spain. Cheap, super-cold Mexican beer is also a valid option.
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Editor’s note: This column was sent by Vora to Post registration He accepted the July 9 fire at Lockhart Bistro, but requested that it continue to be posted because his temporary location for the restaurant is at 318 St. In addition to the dinner menu. The restaurant will hold the same dinner hours as it once was in Lockhart – 5-10 p.m. Wednesday through Saturday, with a Sunday brunch menu from 11 a.m. to 2:30 p.m.