Celebrate National Fried Chicken Day with this crispy rendition

Fried chicken to remember. Autry's secret: a dip in lemony buttermilk. (Thomas Cordy/ Palm Beach Post)
Fried bird to remember. Autry’s secret: a dip in lemony buttermilk. (Thomas Cordy/ Palm Beach Post)

The realization that today is National Fried Chicken Day sparked a craving for a favorite recipe: Lindsay Autry’s addictive rendition of the Southern classic.

The North Carolina-born chef, who plans to open The Regional Kitchen & Public House restaurant in West Palm Beach this summer, gives her bird a nice, long bath in a zesty buttermilk marinade before dusting with a flour-cornstarch mixture, then frying.

Southern-born Chef Lindsay Autry at work. (Thomas Cordy/ Palm Beach Post)
Southern-born Chef Lindsay Autry at work. (Thomas Cordy/ Palm Beach Post)

Here’s the recipe: http://sp/cox/web/html_writer_shared.jshttp://sp/cox/web/html_writer.js //

LINDSAY AUTRY’S FRIED CHICKEN
    Serves 42 cups buttermilk
2 lemons, zest only (reserve juice for another use)
1 tablespoon dried Greek oregano or fresh oregano
2 tablespoons Dijon mustard
1 teaspoon granulated garlic or garlic powder
1 teaspoon ground black pepper
1 tablespoon fresh thyme leaves

    1 whole chicken, cut into 10 pieces: 2 wings, 2 legs, 2 thighs, 2 breasts cut in half (or 10 pieces of your favorite cuts of chicken)
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 quart pure canola oil for frying
    FOR THE DIPPING SAUCE:
1/2 cup Florida honey
2 tablespoons of your favorite hot sauce (we used sriracha)
1 tablespoon fresh thyme leaves, chopped roughly1. In a blender, combine the buttermilk, lemon zest, oregano, Dijon mustard, garlic powder, black pepper and thyme. Blend until well combined. Place all the chicken pieces in a large resealable plastic bag and pour buttermilk mixture over chicken. Refrigerate for at least 2 hours or up to overnight to get the best flavor. Remove chicken from the buttermilk brine, drain well, and discard the liquid.
2. In a large bowl combine the all-purpose flour, cornstarch, kosher salt and pepper. Use a whisk or fork to combine well. Place the chicken into the flour mixture and press into the flour, making sure to coat well. Allow the chicken to sit in the flour mixture while the oil is preheating.
3. Preheat a large cast iron skillet over medium heat with the canola oil until it reaches 315°. Shake off the excess flour from the chicken pieces, and gently place in the skillet.
4. Fry the chicken for 4 minutes on each side until golden brown. Use a thermometer to test the internal temperature of the chicken, making sure it is at 165°.
5. Drain the chicken on a rack or paper towels, seasoning with kosher salt as they come out of the fryer. While the chicken is cooling, combine all of the ingredients for the dipping sauce in a small bowl and whisk to combine.

Step away from the lard. Frying in canola oil yields decadent fried chicken. (Thomas Cordy/ Palm Beach Post)
Never mind the lard. Frying in canola oil yields decadent chicken. (Thomas Cordy/ Palm Beach Post)

   

Note: A small deep fryer can be used for frying the chicken, but using a large cast-iron skillet will give you better results.

 

Sunfest 2016: Best food near the Tire Kingdom Stage

photo sunfest food
Nashville-style hot chicken is one of several new menu items added to the food selection at SunFest. (Contributed by South Moon Photography)

Where does one find good grub at Sunfest 2016? This year’s music and art festival, which takes over the downtown West Palm Beach waterfront for five days this week, boasts a respectable range of food offerings.

Here’s where you’ll find the best food offerings near the Tire Kingdom Stage:

Some of this year’s new dishes are designed by local star chef Lindsay Autry on behalf of the Palm Beach Food & Wine Festival. You’ll find those dishes at some of the nearly 20 kiosks of “The Eatery” food court, located on South Flagler Drive between Evernia and Fern streets.

Complete coverage of Sunfest 2016

Food highlights: The chef’s Waffle Fried Chicken ($10) is a waffle studded with bits of crispy-fried chicken and served with spiced honey. She’s also designed a boneless version of Nashville fried chicken ($10) and a gluten-free pizza ($15). “The Eatery” is also where you’ll find one of the fest’s popular “Award Winning Island Noodles” kiosks (where noodles are $8 and $9), and SunFest’s most showy dish, Tropical Pineapple Chicken ($10). This is where you’ll also find the Chick-Fil-A stand, which is not open Sunday. Instead on Sunday, that kiosk will turn into the “Sunday Funday Station,” serving Chef Autry’s hash-brown waffle ($10). Have that waffle loaded with bacon, sour cream and scallions or “on the sweet side” with maple syrup and bacon.

This food court’s good eats also include flatbreads ($11 to $15), Greek gyros ($9), Greek salad ($13), curry chicken shish kebabs ($9), Nathan’s chili dogs ($5), a variety of grilled cheese sandwiches ($10 each), Argentine-style skirt steaks ($14), skinny burgers ($10), tater tots with Sriracha-ranch dipping sauce ($6), Caribbean-style jerk chicken in a cup ($8), tacos ($6) and conch fritters ($12).

Tire Kingdom Stage music highlights: Meghan Trainor (Wed., 8 p.m.), Jason Derulo (Thurs., 8 p.m.), Death Cab for Cutie (Fri., 9 p.m.), Rick Springfield (Sat., 3:30 p.m.), Evanescence (Sun., 7:30 p.m.)

Related: Opening acts you can’t miss at Sunfest 2016

 

Which Palm Beach County food stars are headed to SoBe food fest?

Food Network star Guy Fieri revs up the crowd at the 2015 South Beach Wine & Food Fest. (Photo by Alexander Tamargo/Getty Images for SBWFF)
Food Network’s Guy Fieri revs up the crowd at the 2015 South Beach Wine & Food Fest. (Photo: Alexander Tamargo/Getty Images for SBWFF)

When this year’s South Beach Wine & Food Festival kicks off next week, it will count more than a dozen chefs from Palm Beach County.

Traveling to this year’s SoBe fest from the 561 are:

Chefs Lindsay Autry (The Regional), Clay Conley (Buccan, Grato), Eric Baker (Max’s Harvest), Sean Brasel (Meat Market), Angelo Elia (Casa D’Angelo, D’Angelo Pizza), Joey Giannuzzi (Farmer’s Table), Chuck Gittleman (Kapow! Noodle Bar), Rocco Mangel (Rocco’s Tacos), Daniel Naumko (Sybarite Pig), Sherry Yard (Tanzy), George Patti (MEAT Eatery), Miguel Santiago (Hilton West Palm Beach), and from Stuart, chef Eric Grutka (Ian’s Tropical Grill). Culinary captain for the Palm Beach contingent at the Grand Tasting events during the weekend is chef Michael Saperstein (Rebel House, Charm City Burgers).

Sobe's Grand Tasting Village people. (Photo: J. Gwendolynne Berry/ Palm Beach Post)
Sobe’s Grand Tasting Village-rs. ( J. Gwendolynne Berry/ Palm Beach Post)

The festival, which runs Feb. 24-28, celebrates its 15th year as it expands northward into Broward County. The fest’s Broward events, dubbed “Taste Fort Lauderdale Series,” include five culinary celeb dinners, one brunch, one late-night party and an outdoor tasting event hosted by Food Network Chef Robert Irvine.

“Although we bring chefs in from all over the globe each year, we made a mistake of not looking next door and discovering and promoting such great talent 20 minutes north of us,” says Lee Brian Schrager, festival founder and director.

He says the festival has found “a whole new audience” in Broward.

Schrager is co-author of an upcoming book that reveals many of his guilty-pleasure breakfast dishes. We chat with him and share recipes from the soon to be published book, “America’s Best Breakfasts: Favorite Local Recipes from Coast to Coast” in Food & Dining.

South Beach Wine & Food Fest information and tickets: SoBeFest.com

Coming to CityPlace: Chef Lindsay Autry to helm big, new eatery

Southern-meets-world chef Lindsay Autry at work. (Thomas Cordy/ The Palm Beach Post)
Southern-meets-world: Chef Lindsay Autry. (Thomas Cordy/ The Palm Beach Post)

Big news for the local dining scene: Star chef Lindsay Autry will take her culinary talents to CityPlace.

The Bravo TV “Top Chef” finalist has partnered with restaurateur Thierry Beaud (Pistache, PB Catch, Paneterie) to bring a refreshed “American kitchen table” concept to the massive space most recently occupied by Pampas Grille.Dish1231Beaurd

The upcoming eatery, The Regional Kitchen & Public House, is expected to open in early 2016.

“We want to focus on real, conscious and approachable food, showcasing the beautiful product that we have locally and regionally – which is how we came up with the name, really,” says Autry.

Read all about planned restaurant at MyPalmBeachPost.com.

TWITTER: @LizBalmaseda