Authors: Sunny Anderson
Sunny's Kitchen (26 page)
1
Make the brine.
In a large bowl, whisk together 2 cups water, the tea, and salt until the salt dissolves. Squeeze the lemon halves into the pot, add the halves and the chicken pieces, submerge, and soak for 2 hours at room temperature.
Make the brine.
In a large bowl, whisk together 2 cups water, the tea, and salt until the salt dissolves. Squeeze the lemon halves into the pot, add the halves and the chicken pieces, submerge, and soak for 2 hours at room temperature.
2
Make the syrup.
In a medium pan over medium heat, combine the tea, sugar, lemon zest, and lemon juice. Simmer until reduced and thickened like syrup. Taste and add a pinch of salt. Stir in the thyme.
Make the syrup.
In a medium pan over medium heat, combine the tea, sugar, lemon zest, and lemon juice. Simmer until reduced and thickened like syrup. Taste and add a pinch of salt. Stir in the thyme.
3
Prepare to fry.
In a large pot, heat 6 inches of oil until a deep-fry thermometer reaches 325°F. In a large bowl, whisk together the eggs, cayenne, a pinch of salt, and a few grinds of black pepper. In a paper bag, shake together the flour, cornstarch, a pinch of salt, and a few grinds of pepper. Drain the chicken from the brine and pat dry. Dust the chicken in the flour and shake off excess. Dip each piece in the egg, then back in the flour to coat. Set on a wire rack to let the coating sink in for 15 minutes.
Prepare to fry.
In a large pot, heat 6 inches of oil until a deep-fry thermometer reaches 325°F. In a large bowl, whisk together the eggs, cayenne, a pinch of salt, and a few grinds of black pepper. In a paper bag, shake together the flour, cornstarch, a pinch of salt, and a few grinds of pepper. Drain the chicken from the brine and pat dry. Dust the chicken in the flour and shake off excess. Dip each piece in the egg, then back in the flour to coat. Set on a wire rack to let the coating sink in for 15 minutes.
4
Fry the chicken.
In batches, fry the chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from the oil and set on a paper towel–lined plate to drain. Drizzle with the sweet-tea syrup.
Fry the chicken.
In batches, fry the chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from the oil and set on a paper towel–lined plate to drain. Drizzle with the sweet-tea syrup.
tip!
Try sweetened lemonade or a 50/50 combination of lemonade and tea for the brine as well as the syrup for a different twist on infusing and drizzling flavor.
Try sweetened lemonade or a 50/50 combination of lemonade and tea for the brine as well as the syrup for a different twist on infusing and drizzling flavor.
almondine
j
ust like an overbearing mother, smothering food sounds bad, but it has the best intentions. This is fried and tender, drenched with gravy. It’s simple, but filled with comforting possibilities. My dish is a cross between Caribbean stewed chicken and a fish dish I became familiar with in New Orleans called trout almondine. It has a spicy, savory, and nutty flavor and crunchy texture that holds its ground under the gravy. I’ve simplified it so I can get it out of the kitchen and onto my plate fast.
SERVES 4
ust like an overbearing mother, smothering food sounds bad, but it has the best intentions. This is fried and tender, drenched with gravy. It’s simple, but filled with comforting possibilities. My dish is a cross between Caribbean stewed chicken and a fish dish I became familiar with in New Orleans called trout almondine. It has a spicy, savory, and nutty flavor and crunchy texture that holds its ground under the gravy. I’ve simplified it so I can get it out of the kitchen and onto my plate fast.
SERVES 4
FOR THE CHICKEN
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Peanut or vegetable oil
FOR THE DREDGE3 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs
2 tablespoons dried thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon chili powder
FOR THE GRAVY5 tablespoons unsalted butter
1 tablespoon olive oil
½ cup Vidalia or sweet onion pulp, grated on a box grater
¼ teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 cup white wine
1½ cups chicken stock
1 cup almond slivers, toasted
¼ cup chopped fresh flat-leaf or curly parsley
1
Season the chicken.
Season both sides of the chicken with a pinch of salt and a few grinds of pepper. Rest on the counter until room temperature, up to 2 hours.
Season the chicken.
Season both sides of the chicken with a pinch of salt and a few grinds of pepper. Rest on the counter until room temperature, up to 2 hours.
2
Set up the dredging station.
Set up 3 medium shallow bowls next to the stove. In the first bowl, put 1 cup of the flour and season with a pinch of salt and a few grinds of pepper. In the second bowl combine the eggs and half each of the thyme, onion powder, garlic powder, cayenne pepper, and chili powder. Add a splash of water, a pinch of salt, and a few grinds of pepper, and whisk to combine. In the third bowl, put the remaining flour, thyme, onion powder, garlic powder, cayenne pepper, and chili powder. Stir with a fork to combine.
Set up the dredging station.
Set up 3 medium shallow bowls next to the stove. In the first bowl, put 1 cup of the flour and season with a pinch of salt and a few grinds of pepper. In the second bowl combine the eggs and half each of the thyme, onion powder, garlic powder, cayenne pepper, and chili powder. Add a splash of water, a pinch of salt, and a few grinds of pepper, and whisk to combine. In the third bowl, put the remaining flour, thyme, onion powder, garlic powder, cayenne pepper, and chili powder. Stir with a fork to combine.
3
Fry the chicken.
Pour an inch of oil into a large straight-sided pan. Turn the heat to medium-high and when the oil begins to swirl, start dredging and frying. Dip the chicken in the first flour bowl and shake off the excess, then dunk it in the egg wash, and finally in the seasoned flour. Shake off the excess flour and place the chicken in the oil, laying it down away from you so nothing splatters. Fry for 6 to 8 minutes total, flipping once. Transfer to a paper towel–lined plate and tent loosely with foil or keep warm in a low oven.
Fry the chicken.
Pour an inch of oil into a large straight-sided pan. Turn the heat to medium-high and when the oil begins to swirl, start dredging and frying. Dip the chicken in the first flour bowl and shake off the excess, then dunk it in the egg wash, and finally in the seasoned flour. Shake off the excess flour and place the chicken in the oil, laying it down away from you so nothing splatters. Fry for 6 to 8 minutes total, flipping once. Transfer to a paper towel–lined plate and tent loosely with foil or keep warm in a low oven.
4
Make the gravy.
In a large pan over medium heat, melt the butter with the olive oil. Add the onion pulp and cayenne pepper. Stir in the flour, cooking until the flour is soaked into everything, about 2 minutes. Add the wine and reduce, stirring occasionally, until it has almost evaporated. Add the chicken stock and simmer until the mixture is reduced by one-third and has the consistency of gravy, 6 to 8 minutes. Add the almonds, then simmer about 5 more minutes. Serve warm poured over the chicken with a sprinkle of parsley on top as garnish.
Make the gravy.
In a large pan over medium heat, melt the butter with the olive oil. Add the onion pulp and cayenne pepper. Stir in the flour, cooking until the flour is soaked into everything, about 2 minutes. Add the wine and reduce, stirring occasionally, until it has almost evaporated. Add the chicken stock and simmer until the mixture is reduced by one-third and has the consistency of gravy, 6 to 8 minutes. Add the almonds, then simmer about 5 more minutes. Serve warm poured over the chicken with a sprinkle of parsley on top as garnish.
tips!
This is perfect with rice, mashed potatoes, or roasted Red Bliss potatoes.
•
Don’t wait for a family pack of breasts to go on sale! Chicken tenders and boneless thighs cut into chunks are also a great bargain and perfect for this dish.
This is perfect with rice, mashed potatoes, or roasted Red Bliss potatoes.
•
Don’t wait for a family pack of breasts to go on sale! Chicken tenders and boneless thighs cut into chunks are also a great bargain and perfect for this dish.
Top to bottom:
Sticky Onion Crunch Wings
,
Sweet and Sour Wings
,
Spicy PB&J Wings
i
think it’s time to admit that wings are the wind beneath my, well, wings. Truly, without the first wing recipe I share with you, I more than likely wouldn’t have this cookbook. My first appearance on the Food Network was preparing my Spicy Original Wings with Emeril Lagasse on
Emeril Live
in 2005. Next thing you know, I’m chasing a dream to share more recipes on my own show. I could do wings in so many different ways, but the simplest is the one that made the cut when Emeril reviewed all my submitted recipes, and I agree, it’s truly great because it’s a classic. I’ll start there, but it gets really crazy after that. Crazy delicious.
think it’s time to admit that wings are the wind beneath my, well, wings. Truly, without the first wing recipe I share with you, I more than likely wouldn’t have this cookbook. My first appearance on the Food Network was preparing my Spicy Original Wings with Emeril Lagasse on
Emeril Live
in 2005. Next thing you know, I’m chasing a dream to share more recipes on my own show. I could do wings in so many different ways, but the simplest is the one that made the cut when Emeril reviewed all my submitted recipes, and I agree, it’s truly great because it’s a classic. I’ll start there, but it gets really crazy after that. Crazy delicious.
spicy original wings
These are my babies, the original recipe I made for Emeril. They’re so simple and quick to throw together.
SERVES 4 TO 6
SERVES 4 TO 6
FOR THE CHICKEN
4 eggs
¼ cup heavy cream
2 tablespoons cayenne pepper
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
Peanut or vegetable oil
3 pounds chicken wings, whole or separated as you like
FOR THE SPICY BUTTER SAUCE1 cup hot sauce (I like Frank’s Red Hot)
1 cup (2 sticks) unsalted butter
3 tablespoons fresh lemon juice
4 sprigs fresh oregano or thyme
1
Prepare the chicken.
In a large bowl, whisk together the eggs, cream, cayenne, a pinch of salt, and a few grinds of black pepper. In a large paper bag, shake together the flour, cornstarch, a nice pinch of salt, and a few grinds of black pepper. Place a few pieces of chicken in the paper bag and shake to coat. Shake off as much excess flour as possible, then dunk in the egg mixture. Shake off excess egg wash and put the chicken pieces back in the paper bag. Toss well to coat. Repeat with the remaining wings. Place the dredged pieces on a wire rack to let the coating set, 20 minutes. Line a sheet pan with a wire rack.
Prepare the chicken.
In a large bowl, whisk together the eggs, cream, cayenne, a pinch of salt, and a few grinds of black pepper. In a large paper bag, shake together the flour, cornstarch, a nice pinch of salt, and a few grinds of black pepper. Place a few pieces of chicken in the paper bag and shake to coat. Shake off as much excess flour as possible, then dunk in the egg mixture. Shake off excess egg wash and put the chicken pieces back in the paper bag. Toss well to coat. Repeat with the remaining wings. Place the dredged pieces on a wire rack to let the coating set, 20 minutes. Line a sheet pan with a wire rack.
2
Make the sauce.
In a small saucepan with a lid, combine the hot sauce, butter, lemon juice, and oregano. Bring to a simmer, then remove from the heat and cover the pot to steep for at least 15 minutes. Remove the herb sprigs or leaves.
Make the sauce.
In a small saucepan with a lid, combine the hot sauce, butter, lemon juice, and oregano. Bring to a simmer, then remove from the heat and cover the pot to steep for at least 15 minutes. Remove the herb sprigs or leaves.
3
Fry the wings.
In a Dutch oven, large pot, or fryer, pour enough oil to deep-fry, about 6 inches, and heat to 360°F. Add the chicken in batches and keep the temperature at 350°F. while frying. Fry the chicken while nudging occasionally until cooked through and crispy, about 13 minutes per batch. Remove with a spider or large slotted spoon and place on the wire rack. Immediately season the chicken with salt.
Fry the wings.
In a Dutch oven, large pot, or fryer, pour enough oil to deep-fry, about 6 inches, and heat to 360°F. Add the chicken in batches and keep the temperature at 350°F. while frying. Fry the chicken while nudging occasionally until cooked through and crispy, about 13 minutes per batch. Remove with a spider or large slotted spoon and place on the wire rack. Immediately season the chicken with salt.
4
Sauce and garnish the wings.
Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Serve warm.
Sauce and garnish the wings.
Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Serve warm.
spicy pb&j wings
Trust me on this. A sweet peanut butter and jelly glaze on the lighter side of spicy is just enough to make you want more and forget about two slices of bread.
SERVES 4 TO 6
SERVES 4 TO 6
FOR THE WINGS
3 pounds chicken wings, whole or separated as you like
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
Peanut or vegetable oil
½ cup peanuts, toasted and roughly chopped, for garnish
FOR THE SAUCE1 cup smooth peanut butter
1 tablespoon plus 1 teaspoon sriracha hot chili sauce
¼ cup soy sauce
1 cup grape jelly
¾ cup coconut cream
¼ cup hot water
Kosher salt and freshly ground black pepper
1
Prep the wings.
Place the wings on a baking sheet and season both sides with salt and pepper. Pour the flour in a paper bag or large bowl and toss the wings in batches, then place on a wire rack set inside a baking sheet or on the counter. Rest for at least 30 minutes to get to room temperature, and up to 2 hours.
Prep the wings.
Place the wings on a baking sheet and season both sides with salt and pepper. Pour the flour in a paper bag or large bowl and toss the wings in batches, then place on a wire rack set inside a baking sheet or on the counter. Rest for at least 30 minutes to get to room temperature, and up to 2 hours.
2
Make the sauce.
In a small pot over medium heat combine the peanut butter, sriracha, soy sauce, jelly, and coconut cream. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.
Make the sauce.
In a small pot over medium heat combine the peanut butter, sriracha, soy sauce, jelly, and coconut cream. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.
3
Fry the wings.
In a Dutch oven, large pot, or fryer, pour enough oil to deep-fry, about 6 inches, and heat to 360°F. When you add your wings, the temperature will settle at 350°F. Try to keep it there by adjusting the heat. Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
Fry the wings.
In a Dutch oven, large pot, or fryer, pour enough oil to deep-fry, about 6 inches, and heat to 360°F. When you add your wings, the temperature will settle at 350°F. Try to keep it there by adjusting the heat. Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
4
Sauce and garnish the wings.
Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Then place the wings on a serving tray and sprinkle with chopped peanuts. Serve warm.
Sauce and garnish the wings.
Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Then place the wings on a serving tray and sprinkle with chopped peanuts. Serve warm.
sticky onion crunch wings
This is my new favorite—dunked in a punched-up hoisin sauce, then rolled in the crunchy onion topping usually kept for the string bean casserole around the holidays.
SERVES 4 TO 6
SERVES 4 TO 6
FOR THE WINGS
3 pounds chicken wings, whole or separated as you like
Kosher salt and freshly ground black pepper
Peanut or vegetable oil
½ cup French-fried onions, crushed (I like French’s)
FOR THE SAUCE1 cup hoisin sauce
½ cup pomegranate juice
¼ cup packed dark brown sugar
2 garlic cloves, grated on a rasp or finely minced
1 tablespoon prepared horseradish
4 scallions, finely chopped (white and green parts)
Kosher salt and freshly ground black pepper
1
Prep the wings.
Place the wings on a baking sheet and season both sides with salt and pepper. Rest for at least 30 minutes to get to room temperature, and up to 2 hours.
Prep the wings.
Place the wings on a baking sheet and season both sides with salt and pepper. Rest for at least 30 minutes to get to room temperature, and up to 2 hours.
2
Make the sauce.
In a small pot, combine the hoisin, pomegranate juice, sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce begins to boil, reduce the heat immediately to a simmer and cook until thickened, about 20 minutes. Taste and season with a pinch of salt.
Make the sauce.
In a small pot, combine the hoisin, pomegranate juice, sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce begins to boil, reduce the heat immediately to a simmer and cook until thickened, about 20 minutes. Taste and season with a pinch of salt.
3
Fry the wings.
In a Dutch oven, large pot, or fryer, pour enough oil to deep-fry, about 6 inches, and heat to 360°F. When you add your wings, the temperature will settle at 350°F. Try to keep it there by adjusting the heat. Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
Fry the wings.
In a Dutch oven, large pot, or fryer, pour enough oil to deep-fry, about 6 inches, and heat to 360°F. When you add your wings, the temperature will settle at 350°F. Try to keep it there by adjusting the heat. Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
4
Finish the wings.
Put some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Then place the crushed fried onions in a large bowl and toss the wings in batches to thoroughly coat. Serve warm.
Finish the wings.
Put some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Then place the crushed fried onions in a large bowl and toss the wings in batches to thoroughly coat. Serve warm.
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