BERRY-JAM FRIED CHICKEN
The name sounds like a sweet-tooth parade, but this recipe makes sense when you pair it with a spicy scallion cornmeal waffle. Wells' Restaurant, a popular 1930s Harlem supper club, cemented the chicken and waffle combination in American culinary history; Amy Ruth's in Harlem, Beans & Cornbread in suburban Detroit and Hotville in Los Angeles continue that tradition. Almost any summer-fruit jam can be substituted in the marinade, and if you don't have peanut oil, use another oil with a high smoke point.
Provided by Nicole Taylor
Categories brunch, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the marinade: In a large bowl, whisk the egg, vinegar and jam. Add chicken cutlets, turn until coated, cover and chill for at least 30 minutes or overnight.
- Prepare the dredge: In a large bowl, whisk the flour, cornstarch and spices until combined.
- When you're ready to fry, add enough peanut oil to a large (10-inch) cast-iron skillet to form a layer that is 1 inch deep. Heat oil over medium-high to around 300 degrees.
- Brush off any bits of fruit from the chicken. With one hand, coat each cutlet in the seasoned flour dredge. Set coated cutlets to the side of the bowl while you coat the remaining ones. Wash your hands.
- Fry the chicken: Working in batches to avoid crowding, and adjusting the temperature as needed to hover around the 300-degree mark, place 2 to 3 pieces of chicken at a time in the fat. Using tongs, flip the chicken at the 3-minute mark, 7-minute mark and 8-minute mark, cooking until the chicken appears to float and is golden brown. (Each batch should fry for about 8 minutes total.)
- Transfer fried cutlets to a wire rack set over a baking sheet. Sprinkle both sides with kosher salt and cook remaining cutlets.
- Serve chicken on a scallion cornmeal waffle, if you like, or with bacon cornbread with Cheddar and scallions. Or, for a lighter morning or midday meal, serve with a breakfast salad.
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Graesyn baldridge
[email protected]This recipe is a must-try for anyone who loves fried chicken.
klean dan
[email protected]This recipe looks delicious! I can't wait to try it.
Virginia Waelder
[email protected]I'm intrigued by this recipe. I've never tried berry jam fried chicken before.
Fenco Junior
[email protected]I'm not sure about this recipe. The combination of berry jam and fried chicken seems a bit strange to me.
Md Mainul Haque
[email protected]I love the idea of using berry jam in a fried chicken recipe. It's a great way to add some sweetness and tang.
Abbas Marzban
[email protected]This recipe is a keeper! The chicken is crispy and juicy, and the berry jam glaze is the perfect complement.
Lesley Glas
[email protected]I've made this recipe several times now and it's always a hit. My kids love the sweet and tangy glaze.
Idrees khan
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and moist.
Kyle Day
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor of the berry jam glaze.
UIC Isaac
[email protected]I'm not a huge fan of berry jam, but I decided to give this recipe a try anyway. I was pleasantly surprised! The chicken was delicious and the glaze was not too overpowering.
Barbara Cork
[email protected]This was a fun and easy recipe to make. The chicken was crispy on the outside and juicy on the inside. The berry jam glaze was the perfect finishing touch.
Imtiaz Gul
[email protected]I followed the recipe exactly and the chicken turned out perfectly. The berry jam glaze was a little too sweet for my taste, so I will reduce the amount of sugar next time.
Emmanuel Egyre
[email protected]This berry jam fried chicken was a huge hit with my family! The chicken was crispy and juicy, and the berry jam glaze was sweet and tangy. I will definitely be making this again.