Kitchen Basics- Fried Chicken

It's been nearly a year already but let me just say again- Whew!!!  Moving stinks!! You never know how much kitchen stuff you have until you are looking at a stack of empty boxes, trying to fit it all in there. The days of lake living behind us now, The Chef and The Baker are making our home in the city once again, and it's a good thing. Much has changed in the five years we spent adjusting to rural life. New stores, new restaurants, new breweries and wineries have popped up all over the place, and Des Moines has become quite a culinary destination. 

I have really enjoyed exploring some of the new foodie hot spots around town. In the East Village section of the city is a specialty shop called Allspice that's filled with- you guessed it, spices. This was one of my first forays into city life again. While I really didn't need any more spices, I surely wanted them, and Allspice met that need and more so. In the Valley Junction area is a gourmet kitchen store I want to check out, West Des Moines is home to a brand new Fresh Thyme Farmers Market grocery store, and Vom Fass is in the trendy Shops at Roosevelt shopping area. I first discovered Vom Fass on a trip to the Mall of America and was thrilled to see one located in Des Moines.

One of my favorite places to shop when I lived in the city before was Gateway Market, located in the historic Sherman Hill district just on the fringe of downtown. I think of all the cool places in the city, this is hands down my favorite foodie place. The beautiful produce, incredible baked goods, outstanding wines selection, and of course- THAT olive bar........I couldn't wait to reacquaint myself with this fantastic shop and it didn't take long! A quick stop in Gateway on my way home from work is just as easy as hopping off the freeway and hopping back on.

Since I now have access to all kinds of amazing herbs and spices it's time to restock my kitchen shelves with some of my go-to basics. I have always made herb and spice blends and rubs of my own to use in cooking. It's so convenient to whip them up and cup or two at a time and have them ready on the spice shelf. I love trying meat rubs and spice mixtures from other sources but my own blends are my most-used combinations. A good seasoned flour mix is always great to have on hand. Not just for fried chicken but good with fish, chicken fried steak, dredging roasts and stew meat- anything that needs a quick dip into flour before being seared or fried goes great with this flavorful blend of seasonings. Dare I say, I think it's even better than the Colonel's 11 Herbs and Spices!

My All Purpose Seasoned Flour

2 cups all purpose flour

2 tablespoons kosher salt

1 tablespoon ground black pepper

2 tablespoons dry mustard powder

4 tablespoons paprika

2 tablespoons garlic powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon celery seed

couple dashes ground cayenne pepper

Use a mortar and pestle or spice grinder to grind the celery seed to a powder. Combine all ingredients in a bowl; spoon into jars for storage.

I love having this mixture ready to go on the shelf- it is soooo useful in so many dishes. One of my favorite of all comfort foods is good old fashioned homemade fried chicken. It's easier than you think too. Fried chicken has always been a much-loved food at our house, even an obsession when it came to our beloved cat Georgie. Although he is no longer with us you can't have fried chicken at our house without laughing about Georgie's Daring Chicken Robbery. You see, one weekend the Chef and I were spending considerable time perfecting our fried chicken recipe, tweaking the seasonings, trying different brines, and making batches of fried chicken. Now.... you could have roast chicken, baked chicken, chicken salad, barbequed chicken- George paid no attention, but the minute he smelled FRIED chicken, he'd lose his mind. Like a possessed wild animal he would do anything to get some, and after a lot of cooking and finally coming up with the perfect buttermilk brined fried chicken, the Chef was just sitting down to eat dinner with a perfectly prepared fried chicken breast on his plate. The Chef got up to grab a fork and thought he saw a flash of orange fur from the corner of his eye- and sure enough, faster than the speed of sound Georgie had stolen that perfect chicken breast.....

So in honor the the late great Georgie the Cat, let's butcher a chicken and get ready to make fried chicken. Start with a chicken, of course- I usually cut up a whole chicken myself but you can use chicken pieces, all breasts, all dark meat- whatever your family likes. I learned how to butcher a chicken from my mother and that's just what I prefer. Besides getting all the traditional pieces I like to cut the breast halves in half again crosswise so all the pieces are approximately the same size.

A good quality knife is critical when butchering whole chicken, or any other meat. My knife of choice is a Cutco chefs knife. This thing is badass. It can cut right through bone and never seems to dull.

To cut up a whole chicken start by rinsing the chicken thoroughly and pat the skin dry with paper towels. I know the current trendy thing is "don't wash your chicken" but honestly, I rinse my chicken under gently running water, I don't slosh chicken water and juices all over so I have no concerns about flinging bacteria around. In fact I'm much more concerned about the bacteria the chicken picks up in processing than I am about any potential contamination. If you prefer not to rinse your chicken, that's fine too. Place the chicken on a plastic cutting board (not wood) and start by loosening the thighs from the body. When you have loosened and snipped the skin use your hands to separate the thigh joint from the body, then use a sharp heavy knife to cut through and remove the leg quarter. Cut through the joint between the drumstick and thigh and set the pieces aside. Repeat with the other side. 

Use a similar technique to remove the wings and set them aside. Then stand the chicken up and cut through the ribs to separate the  back from the breast. Reserve the back portion for stock if you make your own, otherwise discard it. Now, it's easiest to place the breast skin side down and split it in half from the back. I split the chicken breast into halves lengthwise, then again crosswise to make four breast pieces. I also rinse my chicken again to make sure there are no bone fragments anywhere. 

Bone-in chicken is always best and thighs are delicious

Some people like to brine their chicken overnight, in a very salty brine. I love brining poultry- you end up with a spectacularly juicy and delicious bird. To make the brine, dissolve 1/3 cup salt in one quart cool water. Place the chicken in a gallon size zip top bag, pour the brine over and seal the bag, pressing the air out. Place in a bowl in the fridge overnight. Rinse well and pat dry before cooking.

Another way to impart fantastic flavor and juiciness to your chicken is to let the chicken bathe in buttermilk overnight. Follow the same method with the zip top bag, and when you're ready to cook, simply shake off the excess buttermilk and roll in the seasoned flour to coat. I love this method because you get a thicker crust on the chicken.

Frying chicken is easy too. A great big deep cast iron skillet is the traditional way to go but any deep heavy pan will do. Heat a good amount of oil over medium high heat until nice and hot. After dredging the chicken in the seasoned flour mixture place the chicken pieces carefully in the hot oil and fry, turning often until golden brown all over. Remove to drain briefly on paper towels and then finish the chicken in a 400 degree oven until cooked completely- 165 degrees is what you're shooting for. Is gravy your thing? Use some of those tasty drippings and more of the seasoned flour to make a delicious cream gravy. If this isn't comfort food..... I don't know what it.

Foodie Field Trip- Bubba

There is something very exciting about hitting the newest hot spots around town before the big public grand opening and inevitable crowds and long lines and waiting for ages for a reservation. Over the last several years Des Moines has become a booming mecca for hip new dining spots, inventive new chefs, great night spots and an entirely revived downtown neighborhood that's filled with outstanding restaurant and nightlife options and beautiful places to live. In the not so distant past you had to visit Chicago or L.A. or New York to experience cuisine prepared by a James Beard nominated chef or a restaurant that's been featured on a national television show. These days you can walk from your elegant downtown loft to have dinner in a restaurant that's grabbing the national spotlight and quite possibly has been featured in a magazine or two.

For all our new "worldy" ways and big city style, Des Moines can still be a bit of a small town when it comes to the culinary scene. Everyone I know is good buddies with a chef who owns or practices in one of the best restaurants in town. We went to school with them. We live next to them. Our best friend is their brother in law. We bump into them in the grocery store and we know where they like to go for a meal out or for drinks on a night off. Now more than ever when it comes to getting in good with the culinary elite it really is all about who you know. I have been very lucky to get to attend some openings of some of the most successful restaurants around town, and Bubba is no exception. My daughter invited me to join her and her boyfriend Josh for an evening seating during the soft opening- and of course I said yes!

I first heard about this new restaurant just by chance. Skimming through social media I came across an advertisement for a new restaurant that was hiring staff. I immediately thought about my own Chef and wondered if this might be something he would be interested in. As I read more I realized who the owners were and more importantly, who the Executive Chef is! You guys already know how much I love Malo, the upscale Latin restaurant downtown, and this chef spent time in the Malo kitchen. I knew this was going to be a very very special restaurant. I was not disappointed. Bubba is located in the same spot formerly occupied by the Raccoon River Brewing Company. As expected, the brewery had a very rustic feel, lots of exposed brick and ductwork, beer equipment around the rooms and a party like atmosphere. Stepping in the door of Bubba was like being transported to someplace completely different. The red brick is toned down and the restaurant has a whitewashed Southern feel with interesting artwork, sterling silver serveware and an entire wall of framed bow ties. Beautifully upholstered banquette seating lines the wall with sparkling chandeliers overhead. It is gorgeous. Most of the dining room is on the mezzanine level overlooking the bar and entrance with a fantastic view of the street through huge windows.

Since we were there for the soft opening we each received a slightly different menu. Each table got to select an appetizer to share, each diner chose an entree, and a dessert to share as well. We started with the cocktail menu. The full bar was available but a special cocktail menu for the evening featured four signature cocktails- Banana Bread Manhattan, Bourbon Berry Fizz, Bubba Julep and Southern Sunrise. Josh chose the Banana Bread Manhattan, which arrived in a large martini glass garnished with a slice of banana and a cherry, soaking in the boozy deliciousness. This cocktail is made with Bulleit Rye, Antica Carpano vermouth, banana nut syrup and black walnut bitters. It is a knockout drink- the perfect blend of boozy and fruity. Laurie chose the Southern Sunrise which as a clever play on the tequila sunrise, made with Buffalo Trace Bourbon, orange juice, cranberry juice and a bit of grenadine. Delicious !! My cocktail of choice was the Bourbon Berry Fizz. Muddled basil and crushed strawberries hang out in the glass with Bulleit Bourbon and a splash of soda for fizz. The crushed strawberries were sweet and fruity and the basil added an unexpected flavor that was awesome and so Southern.

Banana Bread Manhattan

Southern Sunrise

Bourbon Berry Fizz

The appetizer selections made it so hard to chose just one. There were a couple familiar names- like crab cakes, which I'm sure would have had Bubba's Southern touch, but the real stars were the totally Southern options. Fried okra spears. Fried green tomatoes. White cheddar grits cakes. It was monumentally hard to decide but we chose the biscuit sliders- three perfect flaky buttermilk biscuits piled with smokey pulled pork, crispy fried onions and a homemade rhubarb jam that took these tiny sandwiches to another level altogether. Chef Jammie shared the story of the jam and said it would change seasonally to use the freshest in season fruits. I can't wait to see what fruit makes the dish next.

The dinner selections were just as tempting. No Southern restaurant would be worth a darn if they didn't serve fried chicken so of course it's a star on the menu here. Ever heard of a Kentucky Hot Brown? No? Well, you can try one here. Chicken fried steak, which I wanted soooo badly, is served with white cheddar mash, creamy pepper gravy and smokey green beans. Yum! Catfish is another Southern staple and that's on the menu as well as a twist on Succotash, used to stuff a Chile Relleno. At our table Josh chose the Chicken and Waffles which arrived as a crispy waffle with pecan honey butter, HUGE pieces of buttermilk fried chicken, house made bread and butter pickles and Chef Jammie's secret hot sauce. He would not give up the secret but you can taste a touch of honey in there and its amazingly delicious.

Laurie went with the Dr. Pepper Braised Short Rib. This version is boneless and slow braised in a rich Dr. Pepper based sauce until it's melt in your mouth tender. Served with black eyed peas, roasted rainbow carrots, crispy onions and drizzled with the sauce, it's a stunningly beautiful dish and one of the most delicious meals I have ever tasted.

I had a terrible time deciding. I love chicken fried steak and it's a pain to make at home and not served in very many good restaurants anymore but I decided to try something completely new and decided on the Shrimp and Grits. Good choice too, this is a dish I will have again!  Don't be one of those people who says they don't like grits. Just try this. The grits are creamy and cheesy and the perfect partners for the slightly spicy, lightly blackened grilled shrimp piled on top. The shrimp were huge and perfectly cooked, just as I'd expect. Sweet corn puree added a sweet note and that house made hot sauce was part of the party too. Crispy fried BIG lardons dotted the grits and added a crunchy component that I really loved. And those grits.......

Let's just say I was VERY happy with my dinner.......

Laurie suggested we all try something else we never tried before- collard greens. The greens arrived in the cutest little cast iron pot and were loaded with big hunks of ham, cooked beautifully and yes, very very delicious.

The meal wasn't over just yet. Dessert was next and once again, tough choices had to be made. Bourbon Pecan Pie. Bananas Foster on a giant brown butter waffle. Pineapple Upside Down Cake baked in cast iron. Peach and Blueberry Bread Pudding. Ugh- how do we choose?  We went with the bread pudding. It arrived with a scoop of creamy vanilla bean ice cream and draped in a creamy custard sauce. It was a HUGE hunk of soft and warm bread soaked in eggy custard with huge fresh blueberries and slices of fresh peaches. So incredibly delicious, I highly recommend this. It was not overly sweet either, just the perfect amount of fresh fruit and baked goodness.

I can't wait to visit Bubba again and try some of the other items we didn't get a chance to try this visit. So much delicious, so little time.

You can learn more about Chef Jammie Monaghan by clicking HERE.

Disclosure of Material Connection: I received an invitation to attend the soft opening of this restaurant at no cost, with no expectation that I would mention it on my blog. Regardless, I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."