Name: Buttermilk Fried Chicken With Cauliflower Puree
Yield: 4 servings
Ingredients: 2 chickens, portioned into legs, wings and thighs; 3 1/2 cups buttermilk; 2 tablespoons plus 2 teaspoons smoked paprika; 2 teaspoons cayenne pepper; 1 tablespoon plus 1 teaspoon garlic powder; 1 tablespoon plus 1 teaspoon onion powder; 1 tablespoon plus 1 teaspoon celery salt; 2 teaspoons salt; 2 teaspoons ground black pepper; 2/3 lemon, sliced; 3 sprigs rosemary; 3 sprigs thyme; 6 2/3 cups all-purpose flour; 2/3 cup cornstarch; 1/2 cup smoked paprika; 2 teaspoons cayenne pepper; 2 tablespoons plus 2 teaspoons garlic powder; 2 tablespoons plus 2 teaspoons onion powder; 1 tablespoon plus 1 teaspoon celery salt; 2 tablespoons plus 2 teaspoons salt; 1 tablespoon plus 1 teaspoon ground black pepper; 1 1/3 cup sugar; 1/3 cup glucose; 2 tablespoons plus 2 teaspoons water; 2/3 stem lemongrass, cut in half and smashed; 1 dried ancho chile, broken into big pieces (use chile and seeds); 2 kaffir lime leaves, smashed; pinch of star anise; pinch of cardamom; pinch of cloves

Servings: 4 persons

2 chickens, portioned into legs, wings and thighs
3 1/2 cups buttermilk
2 tablespoons plus 2 teaspoons smoked paprika
2 teaspoons cayenne pepper
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon plus 1 teaspoon onion powder
1 tablespoon plus 1 teaspoon celery salt
2 teaspoons salt
2 teaspoons ground black pepper
2/3 lemon, sliced
3 sprigs rosemary
3 sprigs thyme
6 2/3 cups all-purpose flour
2/3 cup cornstarch
1/2 cup smoked paprika
2 teaspoons cayenne pepper
2 tablespoons plus 2 teaspoons garlic powder
2 tablespoons plus 2 teaspoons onion powder
1 tablespoon plus 1 teaspoon celery salt
2 tablespoons plus 2 teaspoons salt
1 tablespoon plus 1 teaspoon ground black pepper
1 1/3 cup sugar
1/3 cup glucose
2 tablespoons plus 2 teaspoons water
2/3 stem lemongrass, cut in half and smashed
1 dried ancho chile, broken into big pieces (use chile and seeds)
2 kaffir lime leaves, smashed
pinch of star anise
pinch of cardamom
pinch of cloves
1 small knob ginger, peeled and sliced
1/3 head garlic, cut in half
1/2 cup soy sauce
1 tablespoon fish sauce
2 stems Thai basil or basil
2 stems cilantro
1 head cauliflower, cut into small chunks
1 carrot, peeled and cut into 1/4-inch dice
1 stalk celery, cut into 1/2-inch dice
1 medium onion, peeled and cut into 1/4-inch dice
4 cups milk
3/4 cup Gorgonzola or any blue cheese (use rind or scraps)
1 tablespoon cold butter
Extra-virgin olive oil, for roasting
Salt and pepper
2 heads cauliflower, cut into florets
Extra-virgin olive oil
Salt and pepper
pomegranate seeds
fresh herbs
Vadouvan spice blend

1
In a bowl, whisk together the buttermilk, paprika, cayenne pepper, garlic powder, onion powder, celery salt, salt and black pepper.
2
Add the lemon slices, rosemary and thyme.
3
Place the chicken into the seasoned buttermilk mixture and marinate, refrigerated, overnight or for 2 days for best results.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Buttermilk Fried Chicken With Cauliflower Puree

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