Boneless Chicken Breast
3 tablespoons kosher salt, plus more to taste
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons cayenne pepper
Freshly ground black pepper to taste
4 cups buttermilk
2 tablespoons hot sauce, preferably Crystal or Tabasco
Peanut oil, for frying I used Crisco
¼ bunch fresh thyme
3 large sprigs fresh rosemary
¼ bunch fresh sage
½ head garlic (about 12 cloves), smashed, husk still attached
Lemon wedges, for serving
Brine the chicken: In a large bowl or container, cover the chicken with Buttermilk .Add loads of fresh ground black pepper soak overnight.
Make the dredge: In a large shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, and salt and black pepper to taste until well blended. Line a baking sheet with parchment and set aside.
Dredge the chicken: Remove the chicken from the butter milk . Working a few pieces at a time, dredge the chicken pieces in the flour mixture, then dip them into the buttermilk, then dredge again in the seasoned flour. Set the pieces aside to rest on the parchment-lined sheet while you prepare the oil.
Fry the herbs: Pour about 3 inches oil into a large (at least 6-quart), deep pot. I use a cast iron Dutch oven outside on the grill. Add the thyme, rosemary, sage, and garlic to the cool oil and gradually heat over medium-high heat to between 360°F and 365°F on a deep-fry thermometer (the herbs and garlic will perfume the oil with their flavor as the oil heats).
Fry the chicken: Working in batches, add the chicken to the oil, 3 or 4 pieces at a time. Fry, turning the pieces once, until golden brown and cooked through, 12 to 13 minutes. Remove the chicken and herbs from the pot, shaking off as much oil as you can, and drain on a wire rack set over a rimmed baking sheet. Sprinkle all over with more salt and black pepper. Arrange the chicken on a platter and scatter the fried herbs and garlic over the top. Serve hot, with lemon wedges. Serves 4.
Hers: Mushroom, Salami and Black Olive Pizza
For the pizza dough My Choice
- Drive to your closest Pizza Place or Market Basket and buy frozen dough or
- For the pizza dough:
- 3 1/3 cups all-purpose flour, plus more for dusting
- 1/4 cup whole-wheat flour
- 1 package quick-rise yeast
- 1 Tbs. sugar
- 1 Tbs. kosher salt
- 1 1/4 cups warm water ,plus more as needed
- 2 Tbs. olive oil, plus more as needed
- 1/4 cup olive oil
- 5 garlic cloves, minced
- 1 can crushed tomatoes
- 1 tsp. dried basil
- 3/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/4 tsp. freshly ground pepper
- 1 1/2 to 2 Tbs. red wine vinegar
- Kosher salt
- 3 Tbs. olive oil, plus more for brushing
- 1/2 lb white or brown mushrooms, brushed clean and thickly sliced
- Kosher salt and freshly ground pepper
- 2 cups ) shredded low-moisture mozzarella cheese
- 4 oz. salami, thinly sliced and cut into 1/2-inch (12-mm) strips
- 3/4 cup pitted, brine-cured black olives, halved lengthwise
1. To make the pizza dough, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.
2. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.
3. While the dough is rising, make the tomato sauce. In a small fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Be careful not to let it scorch or the garlic will taste bitter.
Or take frozen dough out of freezer in the am , and set on top of refrigerator.
4. In a bowl, stir together the garlic-oil mixture, tomatoes, dried basil, oregano, thyme, pepper, 1/3 cup vinegar. Set aside 1 cup to use for the pizza. The remaining 1 3/4 cups can be refrigerated in an airtight container for up to 1 week.
5. Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. If you are using only one ball of dough, place the second ball in a gallon-size sealable plastic bag and freeze for up to 2 months. (When ready to use, thaw the frozen dough for 3 to 4 hours at room temperature.)
6. Place a pizza stone in the middle of an oven and preheat to 450°F Once the oven has reached 450°F .let the stone continue to heat for 15 to 30 minutes longer, without opening the door.
I get I am super lucky and not every one has a wood fired pizza oven.
7. In a fry pan over medium-high heat, warm the olive oil. Add the mushrooms and season with salt and pepper. Sauté until softened and slightly browned around the edges, about 5 minutes. Remove from the heat and set aside.
8. On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch round. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch border, spread the sauce over the dough round and top with the cheese. Distribute the salami, mushrooms and olives evenly around the pizza. Brush the outside edge of the dough with olive oil and lightly season the whole pizza with salt and pepper.