The Secret to Great Fried Chicken
The secret to all great food is in the preparation. The difference in fried food revolves around the breading process and technique. When you want to cook fried chicken at home steaming the chicken before you fry it ensures success.
When you apply the breading, then steam the chicken you are making sure that the chicken is fully cooked, thickening the bread coating, and shortening the time the chicken is in the oil.
For this recipe we are going to do a double dredge technique with a dust finish. An easy way to do this at home is to skewer the chicken tenders and steam them in your pasta colander.
Recipe for the batter
- 1 pint heavy cream
- 4 large local organic eggs
- 2 tbs. Organic honey
- 3 cups all purpose flour
- 2 cups Panko bread crumb
- 2 tbs. Garlic Powder
- 2 tbs. Onion Powder
- 1 tbs. salt
- 1 tbs. black pepper
- ½ tsp. cayenne pepper
- 2 dozen chicken tenders
- 1 pint clarified Butter
- 1 pint vegetable Oil
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- In two separate bowls whisk together the wet & dry ingredients. Pull aside 2 cups of dredge for the final stage. Skewer all of the chicken on to your first baking sheet.
- Then one by one dip the skewer into the dredge first then the batter then the dredge again. When they are coated lay them on the next baking sheet. Once you have enough skewers to fill the colander you can start steaming. Check the first batch closely to see when they are done and figure out a time per batch.
- Cut through the chicken to see that all pink is gone. Be careful not to overcook the chicken as it tends to shrink when overcooked and the breading will fall off. If this happen to some chop it up and enjoy your chicken salad sandwich.
- As you pull them out of the steamer lay them on a third sheet dusted with dredging flour and sprinkle some over to help dry the outside. To prepare for frying always use a pan that is three time the height of your oil just to make sure you are safe.
- Preheat the oil to 375F. I recommend using a thermometer until you are extremely comfortable with the process.
- All we are looking for is a golden brown color and we are done. Sprinkle with a little salt& pepper and fresh herbs then serve with some Fat Boy Ranch
Chef Ben Paula fell in love with the kitchen growing up cooking with his dad in their family home in Massachusetts. While attending Endicott collage outside of Boston, Ben got his first chance to directly influence the output from a restaurant kitchen while creating daily menus as Sous Chef for the Wild Horse Cafe.
He liked the challenge and the satisfaction of creating the dishes, and knew eventually he wanted to open his own restaurant. While assisting world renowned "Fear no Ice" ice carving performers with an exhibit at the Vail Cascade resort, Ben caught the eye of Chef Jesse Llapitan.
Chef Llapitan offered him a position at the four-diamond Vail Cascade Resort and a year and a half later invited Ben to join him as Banquette Chef for the grand opening of the St. Regis Hotel in Los Angeles.
Following a tremendously successful opening Chef Ben was asked to take over as Executive Sous Chef at the Universal Sheraton where he gained invaluable experience in catering and event execution.
Ben then decided it was time to return to the more intimate restaurant scene and left the hotel industry, moving to San Francisco in 2003 where he revitalized the menu at Charlie's on Union. After serving as Chef and GM for Charlie's Ben decided the time had come and struck out on his own with Sauce in Hayes Valley.
From blazing chainsaws and 400 lb blocks of ice, to razor sharp knifes and blistering sauté pan's Chef Ben rises to any challenge, and creates from the heart. In his first restaurant venture he does a bit of everything; from personally hand crafting the redwood bar during construction, to delivering the extra ladle of gravy to a table in need.
Chef Ben's love comes through in every aspect of Sauce and his food and personality resulted in its ranking No. 2 in the "Best new Restaurant" category of San Francisco Magazine's 2004 readers' poll. Signature Chef Ben dishes, ranging from portabella mushroom fries to bacon wrapped meatloaf, will warm your heart as well as fill your belly, and like Ben himself, always deliver just a little more than you expect
At Sauce they like to serve what they like to call "Social Cuisine" -- American comfort fare so good you'll want everyone at the table to try a bite.
It's shared food without the tiny plates. Come sample Chef Ben's creations along with some drinks in the intimate Supper Club -- cozy up to the beautiful redwood bar for a signature cocktail, or enjoy a meal in the bustling main dining room.
Experience what happens when Comfort Food meets California Cuisine. Iit could be their Tomato Bisque with white truffle grilled cheese sticks; Portobello mushroom fries or their signature applewood-smoked-bacon wrapped meatloaf, something is sure to tickle your fancy.
Located just a few blocks from the Civic Center in Hayes Valley, Sauce is the welcoming result of three partners' desire to create a comfortable spot for drinking and dining.
Pre-Show, post-show and for all your private events Sauce is the place. Stop by for dinner any night between 5pm and Midnight and see for yourself; what's cooking at Sauce.
131 Gough Street
San Francisco, CA 94102
Phone: (415) 252-1369