Buttermilk Fried Chicken With Green Chile Horseradish Sauce From Taqueria Del Sol Recipes

BUTTERMILK FRIED CHICKEN

Steps:

• Whisk the buttermilk, hot sauce, thyme, garlic, 2 tablespoons salt and 1 teaspoon pepper in a large bowl. Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight.
• Whisk the flour, paprika and 1 1/2 teaspoons pepper in a large bowl. Drain the chicken. Coat the chicken pieces in the flour mixture, shake off any excess and lay on a piece of parchment or wax paper.
• Set a wire rack over a rimmed baking sheet. Fill a large skillet (cast iron preferred) with 3/4-inch of oil. Heat over medium-high heat until a deep-fry thermometer registers 340 degrees F. Working in batches, add the chicken skin side down, and cook, turning once, until the chicken is well browned on the outside and no longer pink near the bone, about 25 minutes total. The temperature of the oil will drop when the chicken is added to the skillet. Adjust the heat as the chicken cooks to maintain it around 250 degrees F. Transfer the cooked chicken to the prepared baking sheet. Serve hot or at room temperature.

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

CHICKEN WITH GREEN CHILE SAUCE

Steps:

• Sprinkle chicken breasts with salt. Dip in flour, shaking off excess. Heat large skillet over med-high heat until hot. Add oil; heat until hot. Cook chicken in batches 8-10 minutes or until golden, turning once. Remove chicken.
• Cook onion and garlic in same skillet over medium heat 5 minutes or until browned. Stir in salsa verde, water and cilantro. Return chicken to skillet. Simmer 10-15 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on platter.
• Whisk sour cream into onion mixture (do not boil); pour over chicken.

BUTTERMILK FRIED CHICKEN WITH GREEN CHILE-HORSERADISH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
• Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. Keep warm.
• To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with srirachi sauce.
• FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
• Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.
• FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.