Kickin'
 

Kordon Bleu

"Chicken breasts & thighs buttermilk dunked and deliciously dredged into seasoned flour crumbles, then fried golden. Topped with a tangy sweet, cheesy, spicy hot, baked potato salad"

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Ingredients

Baked Potato Salad

2 tablespoons white balsamic vinegar

1 tablespoon sugar 

3 pounds Gold potatoes

2 teaspoons salt

2 tablespoons unsalted butter

1 tablespoon olive oil

¾ cup sliced celery 

1 ¼ cups medium dice, yellow onion 

Salt

1 teaspoon fresh, minced garlic

1 cup halved, sweet pickle chips, squeeze out excess liquid

2 tablespoons unsalted butter

2 1/2 tablespoons all-purpose flour

1 3/4 cups whole milk, room temp

ounces grated Havarti cheese

2 tablespoons Calabrian peppers in oil, chopped 

1/2 cup chopped smoked ham

Olive oil

Gratin dish or baking dish

Southern Fried Chicken

4 chicken thighs

4 chicken breasts

Salt 

All purpose flour

Whole buttermilk

Dredge

2 cups all-purpose flour

5 tablespoons corn starch

2/3 teaspoon baking soda

1 tablespoon salt

2 teaspoons pepper

2 teaspoons onion powder

2 teaspoons garlic powder

1 1/2 teaspoons dried rosemary

2/3 teaspoon dried thyme

Mortar & Pestle  

Deep fryer or large Dutch oven with thermometer and round wired rack to fit in bottom.  

High smoke point cooking oil such as peanut oil, canola, etc.

2 large baking sheets with rimmed edges

2 wire racks

Directions

Baked Potato Salad

Whisk the vinegar and sugar together in a small ramekin or bowl and set aside to dissolve.  

Scrub the potatoes, leave on peels.  If the potatoes are large, slice in half widthwise. Potatoes should be similar in size for even baking.  Once potatoes are washed and halved, place damp potatoes in a bowl and toss with 2 teaspoons of salt. Arrange potatoes skin side down onto a large baking sheet.  Bake in the center of oven at 400F until fork tender, 25-35 min.  

Remove the potatoes from the oven and place into a large bowl.  Drizzle the vinegar sugar mixture evenly over the top and toss to distribute evenly into the potatoes.  Cover the bowl with a lid or kitchen towel to steam for 15 minutes. Remove the lid and let cool enough to handle.  Remove the skins using a paring knife, cut the potatoes into about 1 1/2 to 2 inch chunks and set aside.  

Heat the butter and olive oil in a large sauté pan over medium high.  Once hot, add the celery, onion, season lightly with salt and reduce to medium temp. Stir often until vegetables start to soften and edges start to brown.  Add the garlic, sweet pickles, butter and stir until butter is melted.  Spoon the flour evenly over the top and cook, stirring constantly for 1 minute.  Add the milk and stir until starts to thicken. Taste for salt & add more if needed.  Remove from the heat and fold in the grated cheese until melted. Fold in the Calabrian peppers and ham, add the potatoes and fold everything together.  

Brush the gratin dish with olive oil and add the potato mixture.  Drizzle the top lightly with more olive oil (and cheese if you please).  Set the oven rack 3rd from the bottom and bake at 375F until edges are bubbly and top is lightly golden, 25-30 minutes.  Remove from oven and let cool some before serving.  

Southern Fried Chicken

Note: If using small sized chicken breasts such as Springer Mountain Farms individual packed, you will not need to halve them. If your chicken breasts are larger in size, you can butterfly/halve them lengthwise or halve them widthwise and pound lightly to flatten to even out thickness.  

Pour about 1 cup of all-purpose flour into a wide pasta bowl or similar vessel.  In a second vessel, pour about 1 1/2 cups of buttermilk.  Grind the rosemary and thyme using the mortar & pestle.  Add all of the dredge ingredients to a large mixing bowl and whisk for about 1 minute to combine evenly.  Drizzle 3-4-5 tablespoons of buttermilk over the top and scrunch together with your fingers to create crumbles.  

Place a wired rack onto one of the baking sheets and arrange the chicken on top. Season the tops lightly with salt, turn over and repeat.  One at a time, dredge each piece of chicken in the all-purpose flour, shake off, dip both sides in the buttermilk, shake off, then place in the seasoned mixture.  Wear latex gloves for quick cleanup.  Press the mixture firmly into the chicken, gently shake off and place back on the wired rack.  repeat until all chicken pieces are coated.  Let rest 15 minutes for coating to adhere.  

Add your oil and heat your deep fryer to 325F and cook in batches until lightly golden brown. Depending on thickness 4-5 minutes. Use a meat thermometer to test for doneness if needed.  Place the chicken onto your second baking sheet with wired rack as your cook them.  If using a Dutch oven, place round wired rack on bottom, add oil and thermometer. 

Heat over med-high until oil reaches 325-330F.  Adjust the burner temp as needed to keep the oil at correct temperature.  

Serve with a scoop of the warm potato salad and your favorite gravy.  

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