Spicy Fried Chicken

The Art of Curing-Master Curing Salt Asian Duck Confit with Red Cabbage Slaw Southeast Asian Gravlox with Avocado Salsa Spicy Fried Chicken Michael Ruhlman’s Spinach - Arugula Salad and Warm Bacon-Shallot Vinaigrette using Housemade Bacon WINE NOTES Sullivan Vineyards Red Ink: One of the more interesting styles of wine coming from California is a meritage. Meritage (pronounced like ‘heritage’) is American-style Bordeaux red wine, usually cabernet sauvignon-based that is blended with different amounts of merlot, malbec, petite verdot and cabernet franc. This wine is full of blue/black fruits and very rich. Great with this chicken and the confit. Louis Latour Chablis La Chanfleure: Chablis is chardonnay from the Chablis region of Burgundy. The climate is fairly northern and the dry, stony land gives a distinct ‘green’ flavor to these wines -- full of flint and sour apple. Great with salted and cured fish and meat as a wine that takes the back seat to the dish.		Spicy Fried Chicken Serves 4 1 cup Master Curing Salt 3 tablespoons Korean chile flake 1 free range or organic chicken, broken down into pieces, bone-in 2 cups cornmeal 2 cups cornstarch 1 lemon for squeezing Freshly ground black pepper Canola oil for frying Mix Master Curing salt with 2 tablespoons chile. In a large bowl, place chicken and curing mixture and toss to completely coat chicken. Let stand in fridge for 1 hour. Prepare a fryer or medium stockpot filled 1/3 of the way up with canola oil and heat to 325 degrees. Mix together the remaining 1-tablespoon chile with the cornmeal and cornstarch. Wipe off the cure and toss chicken in cornmeal-cornstarch mix and fry until GB&D (golden brown and delicious). Serve on a platter and squeeze lemon juice on top right before serving.


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