RSS
Why It's Good:
It's a Kentucky Derby tradition to serve classic Southern dishes on the first Saturday in May—and these recipes will have you finishing first in the delicious-food stakes.
Why It's Green:
You can make your chicken wings and cornbread pesticide- and insecticide-free with organic ingredients. Even better, support your local farmer and poultry producer by buying directly from the farms.
The Best Kentucky Fried Chicken You Ever Had
Answer me this: If fried food is such a health no-no, why did God make it so delicious? So you can enjoy it every now and then.
This is particularly true of fried chicken, which is about the best thing you can put into a skillet of hot oil. Like mint juleps, fried chicken marinated in buttermilk is a Southern tradition. And what better time than Derby Day (always the first Saturday in May) to pull out your frying pan and show off?
Though there are several steps, frying up these crisp and golden chicken wings is actually relatively easy to accomplish, particularly if you have a friend help you. Also included is an unusual recipe for a spicy cornbread that's sort of a cross between corn pudding and cornbread, which can be made ahead and reheated before serving.
Kentucky Derby Chicken Wings
Whole milk buttermilk, if you can find it, sticks to the chicken better than the low-fat version.
Serves 10 to 12 as an appetizer
4 pounds chicken wings, preferably free-range or organic
2 medium yellow onions, sliced into rings
6 cloves garlic, crushed
1 tablespoon kosher salt
3 cups buttermilk, preferably whole milk
2 1/2 cups all-purpose flour
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons kosher salt
2 teaspoons paprika
2 to 4 cups vegetable oil, such as high heat canola or peanut oil
1. Rinse the wings in a colander with cold water. Pat dry with paper towels. Layer the wings in a large bowl with the onion rings and garlic. Whisk the salt into the buttermilk and pour it over the chicken. Cover and refrigerate chicken at least 6 hours or overnight.
2. Place 2 baking sheets or large platters lined with waxed paper on a work surface. Drain the chicken and discard the onions and garlic. Combine the flour, pepper, salt, and paprika in a large self-closing plastic bag.
3. Place several wings in the bag with the flour mixture. Shake to coat, placing coated wings on a baking sheet. Repeat with remaining wings. Let sit 15 minutes.
4. Place a double thickness of paper towels on two large plates. Preheat 2 cups of oil in a deep fryer appliance (such as a Fry Daddy) to 350°F, or medium high. Or, place one cup each in two 10- or 12-inch skillets over medium high heat until very hot but not smoking.
5. Place 6 wings at a time in the fryer, or in each skillet. Cook wings, covered, for 14 minutes in a deep fryer. Or, cook wings 8 minutes; turn, and cook 8 minutes longer. Add additional oil to skillets as needed. Transfer wings to paper towel-lined plates as they're done.
Hot Chili Corn Pudding Bread
Use frozen white corn (also called shoe peg corn), until fresh corn is in season. It is good served warm or room temperature. When chopping hot chilies, wear latex gloves to protect your hands from the heat.
Serves 6 to 8
2 tablespoons unsalted butter, melted, plus more for greasing skillet
1 cup white or yellow cornmeal, preferably organic
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 ounces cream cheese, softened
3 large eggs
2 red serrano chilies (or other hot chilies), seeded and chopped fine
3 cups fresh white corn kernels (4 to 6 ears uncooked corn) or 3 cups frozen white corn kernels, thawed
1. Heat the oven to 350°F. Butter a 10-inch iron skillet or a 9-inch glass baking dish. In a large mixing bowl, combine the cornmeal, sugar, baking soda, and salt.
2. In a blender or food processor, combine buttermilk, melted butter, cream cheese, eggs, and chilies. Puree until smooth. Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels). Pour into the cornmeal and stir until well blended.
3. Pour into the prepared skillet or baking dish and bake 30 to 35 minutes, until the center is just firm to the touch and the bread is golden brown around the edges. Transfer to a rack to cool. Once cool, slice into 9 even slices or squares. Serve room temperature or warm.—Susie Quick
