Spending time outdoors and enjoying friends and family over good food and drinks is a great way to usher in fall.
We love a good home-cooked menu mixed with a signature drink. What are we serving? We started with an Arugula Salad with Grilled Corn, Shaved Radishes with Zucchini and Goat Cheese and served with a Creamy Lemon Vinaigrette. Buttermilk Brined Fried Chicken was a must for this outdoor party which paired nicely with locally sourced Roasted Heirloom Carrots drizzled with Hot Honey. Peach Bread Pudding with Salted Vanilla Caramel Cream rounded out our meal for the perfect sweet treat.
We wanted to share a few of our favorite recipes for you to try at home. Enjoy!
Buttermilk Brined Fried Chicken
Dried spice mix
- 2 tablespoons white pepper
- 1 teaspoon ground mustard
- 5 teaspoons paprika
- 2 teaspoons fresh black pepper
- 2 tablespoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons cayenne
- 1 teaspoon celery salt
- 1/2 teaspoon dried thyme
- 4 teaspoons onion powder
- Palm kosher salt
Buttermilk Brine
- 4 cups buttermilk
- 1 bunch fresh sage
- 1/2 of spice mixture
Dredge
- 2 cups flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks
To cook:
4 cups shortening
Marinate chicken in brine for up to 24 hours. Place chicken in large Ziploc bag and pour marinade over top. Add fresh sage and store in fridge.
Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken.
Add remaining spice mixture to flour mixture. Whisk together well.
Heat shortening to 350 degrees. (Preference is cast iron Dutch oven) Pull chicken out of buttermilk mixture and let drip. Coat firmly in flour mixture and set on raw chicken rack. Complete each piece of chicken.
Heat oil to 350 degrees. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side. Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes.
Let chicken rest for 5-10 minutes before serving!