Treat the family to a delicious summer meal! Our fried chicken recipe features a flavorful mix of herbs and spices in a buttermilk brine that can be prepared the day before. Pair the chicken with roasted carrots drizzled with spicy hot honey and a fresh green salad. For dessert, we have a fresh peach bread pudding with salted caramel sauce. For the adults, cap off the meal with our signature cocktail recipe.
Buttermilk Brined Fried Chicken
Ingredients
- 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 powder
- 1 teaspoon celery salt
- 1/2 teaspoon dried thyme
- 4 teaspoons onion powder
- 1-2 tablespoons kosher salt
- 4 cups buttermilk
- 1 bunch fresh sage
- 2 cups flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- Whole chicken, cut up
- 4 cups shortening
Instructions
Mix white and black pepper, ground mustard, paprika, garlic, oregano, cayenne, celery salt, thyme, onion powder, and salt to make spice mixture. Set aside.
Combine buttermilk, sage, and half of spice mixture for brine. Marinate chicken in brine (place in refrigerator) for up to 24 hours.
Preheat oven to 350 degrees.
Add remaining spice mixture to flour, cornstarch, and baking powder and combine.
In a Dutch oven or heavy saucepan, heat shortening to 350 degrees. Remove chicken pieces from brine and coat in flour mixture. Fry in shortening for 3-5 minutes per side. Place chicken on a rack over a baking sheet and complete cooking in oven for 15 minutes. Let rest 5-10 minutes before serving.
Peach Bread Pudding
Ingredients
- 1 loaf brioche
- 5 fresh peaches
- 2 tablespoons sugar
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 5 eggs
- 2 teaspoons cinnamon
- 2 tablespoons brown sugar
- 2 teaspoons vanilla
Instructions
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut peaches into medium dice. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft. Mix remaining ingredients together. Grease a 9x13-inch baking pan. Add peach mixture, brioche pieces, and then pour milk mixture over. Bake for 45 minutes. Let cool for 20 minutes before cutting.
Salted Caramel Sauce
Ingredients
- 1 cup sugar
- 6 tablespoons salted butter, at room temperature and cut into 6 pieces
- 1/2 cup heavy cream
- 1 teaspoon salt
Instructions
Heat sugar in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. Very slowly, add heavy cream while stirring. Allow the mixture to boil for 1 minute. Remove from heat and stir in 1 teaspoon of salt. Caramel thickens as it cools. Drizzle over each serving.
El Ahumado by Cordial Craft
“Spanish for Smoky”
Ingredients
- 1 1/2 ounces Reposado tequila
- 1/2 ounce aperol
- 3/4 ounce lime juice
- 1/2 ounce agave nectar
- 1/4 ounces Luxardo cherry syrup
- 1 spritz of Mezcal
Instructions
Combine tequila, aperol, lime juice, agave, cherry syrup, and Mezcal and pour over ice. If desired, garnish with orange peel, cherries, and mint leaves on a pick. The taste is lightly sweet and pleasantly bitter. The Mezcal adds just a hint of smoke to make a beautifully balanced, interesting cocktail.