Southern fried chicken

August 19, 2009 12:00:00 AM PDT
Leigh Glaser takes you to Napa Valley to learn how to cook real southern fried chicken from scratch with all the fixins! Chef Stephen Barber of BarBersQ Restaurant in Napa shares this recipe.

Recipe: Southern Fried Chicken
8 Pieces


Ingredients
1 Whole 3-3.5# Fryer cut into 8 pieces
-- Free-range or organic chicken is recommended

Dredge
-- 2 cups all purpose flour
-- 1.5 tablespoons black pepper
-- 1.5 tablespoons kosher salt

5 cups peanut oil or vegetable shortening

Equipment
-- 1 - 12" cast iron frying pan
-- 1 candy thermometer
-- rack and sheet pan
-- tongs
-- paper towels

Procedure:
-- Combine salt, pepper and flour, mix well
-- melt the oil over medium heat in the pan to 325 degrees
-- place the cut chicken in the flour mixture and coat evenly
-- add enough chicken pieces to the pan without overcrowding
-- fry for eight minutes, turn and fry for eight more
-- remove chicken and allow to drain using rack and or paper towels
-- let rest for 5 minutes and serve

Recipe: Potato Salad
Makes 7
8 ounce portions

Ingredients
-- 4 Russet potatoes
-- 2 tablespoons kosher salt
-- 1 tablespoon white wine vinegar

Spices
-- 1 teaspoon mustard powder
-- 3/4 teaspoon celery seed
-- 1/4 teaspoon black pepper
-- 1 teaspoon chili powder

Dressing
-- 1/2 cup mayonnaise
-- 1/2 cup celery
-- 1/3 cup red onion
-- 2 tablespoons Italian parsley
-- 6 organic eggs
-- 1 tablespoon chipolte Tabasco
-- 1 1/2 tablespoons sweet pickle relish
-- 2 tablespoons Dijon mustard

Procedure:
-- peel and cut potatoes into 1/2 in cubes
-- boil potatoes in salted water for about 8 minutes, do not overcook
-- drain well and pat dry with paper towels
-- dress the potatoes with vinegar
-- 1/4 inch dice the onion celery, eggs and parsley
-- mix the dry spices together
-- stir the spices, Dijon mustard and the mayonnaise together
-- add the onion, celery, eggs and parsley
-- gently stir and coat the potatoes with the dressing

BarBersQ Restaurant-Napa
3900 D Bel Aire Plaza
Napa Ca, 94558
Phone: 707-224-6600

www.barbersq.com

About Chef Stephen Barber:
Stephen Barber got his start at City Grocery in Oxford Mississippi. After weeks of persistence, Chef John Currence (Commanders Palace, Brennons, Bill Neal protégé) agreed to let a young Barber into his kitchen. That persistence paid off and Barber learned first hand technique, and respect for great regional fare. The experience carried him South East where we worked with Norman Van Aken and was 'discovered' at Bambu restaurant on South Beach by MECCA owner Gene Tartaglia. As Executive Chef of MECCA, Barber received three stars from Michael Bauer and was named a rising star Chef. He continues that partnership today, again earning praise from Mr. Bauer, the Michelin Guide, Bon Appétit, Food and Wine and San Francisco Magazine.


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