Fried Chicken & Cupcake

Yesterday was National Fried Chicken Day.  Living in the South a juicy piece of fried chicken that graces a plate at any dining establishment is a big hit, like the famous Gladys Knight and Ron Chicken and Waffles. 

The trick to a juicy succulent fried chicken is preparation.  Marinating the chicken in spices overnight keeps it moist and tender.  In my home we hardly eat anything fried, gosh I can’t remember the last dish I made fried. 

This month challenge at Crazy Cooking Challenge is about fried chicken.  This is my first time entering the cooking challenge. 

The hard part for me is I had to find a recipe for fried chicken.  You must be asking why is that hard for you.    When it comes to cooking I find it hard to follow a recipe because I like to add my special touch and plus I already had a wonderful recipe I made in the past all the time for fried chicken.  So I had to score the internet for the closest recipe to mines.  Even though it is not exact, it came out pretty darn good.

As you already know I love making desserts, so I decided to kick it up and add fried chicken to everyone’s favorite dessert – cupcake. Before you start making up your face these savory cupcakes is the same thing as having fried chicken and waffles.  The only difference it sweeter and all in one dish.  Buttermilk, fried chicken, maple syrup, pepper sauce, and amaretto, makes this a winner in my books.  

So what you think would you try?

Buttermilk Fried Chicken
Recipe adapted from Bon Appetit

Ingredients

• 2 cups buttermilk
• 6 garlic cloves, smashed
• 1 large onion, thinly sliced
• 1 cup assorted chopped fresh herbs (such as flat-leaf parsley, tarragon, and thyme)
• 2 teaspoons paprika
• 2 teaspoons cayenne pepper
• 4 1/2-pound fryer chicken, cut into 8 pieces
• 3 cups vegetable shortening
• 3 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• Kosher salt and freshly ground black pepper

Preparation

• Whisk first 6 ingredients in a large bowl. Add chicken; cover and chill for at least 8 hours or overnight.
• Melt vegetable shortening in a large cast-iron skillet. Arrange a deep-fry thermometer in skillet so bulb is submerged. Heat over medium heat until shortening reaches 325°.
• Meanwhile, mix flour, garlic powder, onion powder, and cayenne in a large brown paper bag. Drain chicken, leaving some herbs still clinging. Season generously with salt and pepper. Working in 2 batches, add chicken to bag, roll top over to seal, and shake well to coat chicken. Let chicken stand in bag 1 minute; shake again.
• Fry chicken in skillet until golden brown and cooked through, 10–15 minutes per side. Sprinkle with additional salt, if desired. Repeat with second batch of chicken.

Bacon-Hazelnut Buttermilk Cupcakes
Makes about 14 standard cupcakes

Ingredients

1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon (5 ml)vanilla extract
1 1/2 cups (180 grams) cake flour
3/4 cup (150 grams) sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature

Directions

Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).

Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix.

Fill each cupcake liner with three tablespoons of batter. Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.

Transfer to a wire cooling rack and allow to cool completely.  Core cupcakes and stuff with fried chicken and top with frosting and your favorite pepper sauce.

Amaretto Maple Buttercream
Makes about 24 ounces

Ingredients

1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
1 pound (about 4 cups or 500 grams) confectioners’ sugar
1/3 cup maple syrup
2 tablespoon (15 ml) amaretto
1 tablespoon (15 ml) heavy cream

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes. 

Recipe adapted from Bakingdom