By Ryan McKay
With spring now knocking on winter’s door, visions of bright colors and flavors start sprinkling into my kitchen, often with lemon as the chief culprit. Whether a twist of juice added to some yogurt, zest added to a creamy lemon posset (coming soon!), or whole lemons stuffed in a roasted chicken, it is as diverse as it is tart. With that, I centered a recipe around the flavors of lemon, highlighting both its sweet and tart attributes with the warmth and spice of Sriracha to formulate a sticky sauce that pairs well with chicken.
As a transplanted West Coaster living in the South, I quickly found that I needed to arm myself with a good if not great fried chicken recipe. I have tinkered with many a rendition from tempura style to adding cornflakes and everything in between. One wonders if they will ever really perfect it, but this is one that I am proud of.
火灾批评之后的几个:The first incarnation of the recipe was with wings, so know that the sauce is dynamite on them as well. I’d suggest a shorter fry time and then finishing them off under a broiler until just right. Obviously, this is a recipe for home with the addition of beer; however, if you want to share this special meal with the folks at the firehouse, simply remove the beer and go full seltzer. Lastly, with all things fried, cooking times vary with the size of the pieces, so use a thermometer to remove the guessing game.
燃料:
EVOO (2 Tbs.)
鸡鼓刀（3-4）
Lemon Curd (½ Cup)
Lemon Juice (2 Tbs.)
Sriracha（1-2 TBS。）
米粉（½杯+ 1汤匙）。
AP Flour (½ Cup+ 1 Tbsp.)
玉米淀粉（2汤匙 + 1茶匙）
Garlic (1-2 cloves, minced)
细香葱（不是绿色的洋葱，切碎）
胡椒（新鲜地面 @课程设置，3汤匙）。
啤酒（最好是高酒精麦芽酒，½杯）
Seltzer (¾ Cup)
Water (¼ Cup)
Vegetable Oil
Salt
工具:
荷兰烤箱
Small Saucepan
各种碗
Whisk
油温度计
Wire Rack
Baking Sheet
Paper Towels
Tactics:
- 在中高温的锅中，将EVOO加热30秒。加入大蒜，煮30至60秒或直到香。搅拌时，加入柠檬凝乳，柠檬汁和水，然后煮沸。从火上取出，加入sriracha并破裂的胡椒粉；用非常低的热量保留。
- 在碗中，将两面粉都用玉米淀粉搅拌。加入Seltzer，啤酒和盐（1茶匙），然后搅拌直至光滑（应该类似于煎饼面糊）。将鸡肉加入面糊，然后涂上所有侧面。
- 用中高火加热2-3英寸的植物油，直到达到350°F（使用温度计）。同时，在油炸前从鸡肉上取出多余的面糊。然后，分批工作，将鸡肉（将鸡肉慢慢挥动为油天妇罗风格）3分钟，或者直到开始在四面八方变成金色。然后盐在电线架中排出10至15分钟。
- 将油返回375°F，然后将鸡肉重新涂抹，直到达到深桃花心木的颜色（或最厚的部分的瞬时读取温度计达到165°F），约5至8分钟。暂时将鸡在架子上沥干，然后再次盐。
- 将柠檬混合物转移到一个大碗中。将鸡肉轻轻地扔进柠檬凝乳酱中，撒上细香葱，然后立即食用。
Ryan McKay是a 13-year fire service veteran and a firehouse cook from Atlanta, Georgia. His goal is to bring the fast-paced lifestyle of the fire service with the slow-paced art of cultivating family and crew through the tool that is food. He has made an appearance on NBC’s primetime show “Food Fighters,” is a co-founder of the Metro Atlanta EMS Conference, and works intimately with the SafePath Child Advocacy Center.
