fried chicken Archives - Local Food Eater

Top Three Asian Fried Chicken in LA: Filipino, Korean and South Indian

May 29, 2022 Comments Off

(Gerry Furth-Sides) “Fried Chicken” in any language means an instant favorite. Fried chicken continues to be one of the top five most popular dishes in almost any country that serves it. And what’s not to like in any form of it, from buttermilk coated to extra spicy battered?

Start with what Anthony Bourdain once described as the “whackiest, jolliest place on Earth,” Jollibee from the Philippines, and work up to the royal versions at Chicken Troopers and Banana Leaf. Jollibee’s also has the friendliest, smartest staff that makes you feel like a regular the first time in the store as fast-paced as the business McDonald’s ever was.

Known for its Chickenjoy fried chicken and Jollibee Chicken Sandwich since it opened, the new DTLA store is at 729 West 7th Street in DTLA. It is right across the 7th Street/Metro Center Station and The Bloc. This is Jollibee’s 28^th store in California and the 57^th in the U.S.

Jollibee’s flagship product, Chickenjoy,

Chickenjoy: Jollibee’s flagship product, Chickenjoy, is delicately hand-breaded to be crispy on the outside, cooked with precision to be juicy on the inside, and marinated to the bone for next-level flavor.
Spicy Chickenjoy: Another top-seller is Spicy Chickenjoy which is the fiery version of the classic Chickenjoy.
Jollibee Chicken Sandwich: This sandwich features a crispy, juicy chicken breast fillet, spread with umami mayo, and served on a toasted brioche bun. Find out why this newly launched sandwich shot to the top of the menu charts.
Spicy Jollibee Chicken Sandwich: A spicy version of the original chicken sandwich features a sriracha mayo and fresh jalapeños for added crunch and heat.
Peach Mango Pie: Make sure to leave room for this mouth-watering dessert made with peaches and real Philippine mangoes enveloped in a light and crispy crust.
Filipino adobo Rice! We finally Typically a Filipino mix of vinegar, garlic, bay leaves, and soy sauce, Jollibee’s adds small bits of pork for added texture.

Jollibee’s Chicken and Spicy Chicken sandwiches

One of the largest companies in the world, California also is home to Jollibee’s first U.S. location opened 1998 in Daly City. To learn more about Jollibee Group, visit www.jollibeegroup.com.

Jollibee’s new DTLA location will be open seven days a week, from 9AM – 9PM daily. Customers can dine or pick up at the restaurant or have food delivered. Orders go through Jollibee’s new app. Details can be found the jollibeefoods.com website.

Jollibee’s, 729 West 7th Street (DTLA) 3821 Beverly Blvd. (East Hollywood) and 2700 Colorado Blvd. (Eagle Rock).

Korean Chicken Troopers stands out with the crispest, most perfectly seasoned (heat not spiky pepper) fried chicken meticulously made by Chef-owner Sean An. This chef-owner weaves in all of his innate creative skills and experience for a refined set of dishes. An was executive chef at fine dining restaurants, such as Slow Fish in Los Angeles and Huntington Beach. He also “happened” to cook for officers in the Korean army, the origin of the ingredients not only for spam novelties, but the idea for American fried chicken.

Read our story at//localfoodeater.com/chicken-trooper-and-how-korean-fried-chicken-became-crazy-popular/

**Chicken Troopers** sauces: Traditional Korean Sweet and Spicy; a Special (mouth-watering) Sweet and Spicy with Fresh White Onion & Cilantro and a Spicy BBQ.

Chef Sean An in his **Chicken Trooper**, Norwalk. Chicken pieces are cut small to get more crunch with each piece

The sauces on the chicken include Traditional Korean Sweet and Spicy; a Special (mouth-watering) Sweet and Spicy with Fresh White Onion & Cilantro and a Spicy BBQ. Chicken pieces are cut small to get more crunch with each piece. The coleslaw is the best anywhere. Also a must-try is the Army Base Stew (Budae Jjigae) and the Spicy Korean Chicken Stew.

Fried Chicken right off the stove at Chicken Troopers

Chicken Troopers, 13302 Rosecrans Ave., Norwalk, California, 562. 219.0593. Hours: Monday – Saturday. Chickentroopersla.com .

At Banana Leaf in Culver City, Chicken Majestic adds color to the mix. The dish starts with top of the line protein for this refined version of fried chicken. Then the chicken is coated in a tangy yogurt based sauce with a carefully thought out combination of spices. Cumin, coriander, garam masala are classic. Ribbons of red and green pepper are sautéed just enough so that they are tender and still have a crunch.

Double textures kick in from the very first bite with the oh-so-lightly crispy chicken that’s tender and juicy inside. Look closely and you will see that the chicken strips are first marinated and then fried. The final step is to saute them in a special sauce.

Chicken Majestic at Banana Leaf in Culver City

Look closely and you will see that the chicken strips are first marinated and then fried. The final step is to saute them in a special sauce. sauce.

Chicken Majestic, a wildly popular regional dish from Hyderabad in the Andhra Pradesh state. Southern dishes tend to be more spicy than in the north but Chicken Majestic has more heat than prickly spice shards.

Chicken 65, so beloved that there are numerous variations. In fact, each South Indian state has its own version! Although all are commonly served with hot, red chutneys, in Karnataka, the dish is garnished with grated coconut, and in Andhra Pradesh, the chicken is cooked instead of fried.

Chicken Majestic hails from Hyderabad in the André Pradesh state while Chicken 65 is from Chennai

Chicken 65, the now classic poultry dish, originated in Chennai, India. The deep-fried chicken marinated in ginger, lemon, red chiles also includes a variety of other spices. There are a few theories about the origin of chicken 65. The most authentic one traces it to the Buhari Hotel in Tamil Nadu where A. M. Buhari created it in 1965.

A “wow” portrait of the “dry” fried **Chicken 65** at **Banana Leaf Restaurant** in Culver City

Another one says that the original dish was made with 65 hot chili peppers, as a testament of manliness. There are also some unlikely theories, such as the one claiming that the chicken was cut into 65 pieces, or that the chicken was 65 days old when the dish was prepared.

Banana Leaf, 10408 Venice Blvd Suite: B, Culver City, CA, 90232, (SW corner of Venice & Motor, (310) 838-2130 (www.bananaleafla.com)

Eat Authentic Regional Soul Food in Your Own Backyard

September 30, 2021 Comments Off

(Gerry Furth-Sides, Photos courtesy Georgia’s Restaurant) Authentic soul food is all too rare these days, especially brunch fare. That’s why Southern Soul Food dishes are all the more welcome at Georgia’s Restaurant at the Long Beach Exchange.

Crusty fried chicken at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

The Georgia’s Restaurant menu is inspired by family dishes in Gretchen Shoemaker‘s successful catering business. Today the second of her three daughters, Nika Shoemaker-Machado and her husband Marlon Machado, operate the enormously popular at lunch and dinner. Week-end brunch is their newest update.

A stuffed omelet at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Co-Owner Nika Shoemaker-Machado’s personal favorite, the hearty Steak and Eggs, features top sirloin steak and a side of blackened country potatoes.

Steak and Eggs at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Grilled French Toast is made the old-fashioned way, topped with powdered sugar and strawberries. Cinnamon Apple Waffle topped with warm sautéed apples in a luxurious cinnamon syrup, adds a dollop of whipped cream.

French toast at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Fried chicken is served in a variety of ways. Chicken and Waffles stars Georgia’s signature fried chicken, a process that begins with Co-Owner Marlon Machado’s Brazilian buttermilk brine and ends with a seasoned crispy cornmeal crust courtesy of Nana Gretchen’s very own grandmother, served on a Belgian waffle with creamy honey butter and maple syrup.

Belgian waffle topped with fried chicken at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

***Fish & Grits*** at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

The vegetarian friendly Mardi Gras Omelet, featuring green and red bell peppers, onions, and cheese is joined by Georgia’s brand new Eggs Benedict.

Southern staples also include the Fish & Grits featuring Creole seasoned cornmeal crusted fried catfish, or the classic Shrimp & Grits made with Creole seasoned shrimp over a bed of savory grits.

Creamy, savory grits are a base for shrimp seasoned Creole style at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Crab cakes at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

Brunch beverages include a Bottomless Mimosas, hearty Bloody Mary plus Signature Peach and Seasonal Sangria. Red Wine and White Wine by the glass or the bottle, and craft bottled Beer round out the list. Georgia’s Restaurant also has a variety of just as colorful non-alcoholic offerings, including Coffee, Orange Juice, Apple Juice, Soda, Milk, and Iced Tea.

The Bottomless Mimosa and Bloody Mary at **Georgia’s Restaurant**, Long Beach (photo courtesy of Georgia’s Restaurant)

The first time I ate “soul food” was when I was a lifeguard in Detroit, working my way through college. I was one of only two (white) females on a staff of professional male (Black) athletes, and a couple of the them brought me as a joke. While they were joking around with each other during dinner, I had finished a fried chicken dinner plate! They could not stop laughing. I’ve felt the same about soul food ever since although it is rare to find these days.

Georgia’s Restaurant at the Long Beach Exchange is open for Brunch e from 9:00 am to 2:00 pm. For more information, please visit www.Georgias-Restaurant.com or call Georgia’s Restaurant directly at 562.420.5637.

Chicken Troopers and How Korean Fried Chicken Became Crazy Popular

August 3, 2021 Comments Off

(Gerry Furth-Sides) What makes Chicken Troopers head and shoulders above the rest: the crispest, most perfectly seasoned (heat not spiky pepper) fried chicken meticulously made by Chef-owner Sean An, executive chef formerly of Slow Fish and other fine dining restaurants in the area. He also happened to cook for officers in the Korean army, the origin of the ingredients for spam dishes and the idea for such American favorites as fried chicken.

Jennifer An holds **Chicken Trooper’s** charbroiled sweet honey chicken and spicy “angry chicken”.

**Chicken Troopers** coleslaw is the best anywhere

The infamous Spam (also a favorite in Hawaii since World War II’s American influence), shows up on the Chicken Trooper menu in the Americanized Korean army stew., Budae Jjigae ($11) chicken. The beef based broth stew holds beans, franks, Korean black pig sausage, spam, onion, pork bear, corn, kimchi, ramen noodles. Cheese can be added ($1.50). Sean’s beef broth is sublime, and I remember first having it 15 years ago at e3rd Steakhouse before an event!

There is also a Spicy Korean chicken stew (Dakbokeumtang) ($12) Drumsticks in a spicy red sauce along with potatoes, carrots, onions. Served with rice. The kimchi fried rice, a kimchi chicken sandwich are other popular

**Chicken Troopers** is kid/family friendly and welcomes “kids” of all ages

The soaring, clean space at **Chicken Troopers**

Fried chicken has been huge in South Korea for a decade. There are about 50,000 fried chicken restaurants throughout the country, dozens in one neighborhood that laws had to be written to regulate the number opening on one block. Most are small franchises that deliver to your door on motorbike.

The ingredients and ideas may have started with the Korean war, mid-century, but Jeong Eun-jeong’s book “The Tale of Chicken in the Republic of Korea,” reports these restaurants exploded onto the scene 20 years ago, following the devastating Asian financial crisis. Many Korean men lost their jobs and opened chicken franchises at that time,” she says.

Talented Chef Sean An designed the Chicken Troopers restaurant interior and the logo

She says that has a lot to do with why South Koreans eat so much fried chicken today — suddenly there were just so many of these restaurants. entrepreneurs continue to open chicken franchises because of the low initial investment and overhead costs, even if they have no experience in the food industry or don’t know how to cook.

Chicken Troopers, 13302 Rosecrans Ave., Norwalk, California, 562. 219.0593. Hours: Monday – Saturday. Chickentroopersla.com .

Parking front and back at Chicken Troopers, right off the 5 freeway in Norwalk

How 4 Fingers Crispy Chicken Became Westernized

October 28, 2019 Comments Off

Inspired manager, Tana, ready to help you love Korean fried chicken at 4 Fingers Crispy Chicken

(Gerry Furth-Sides) The new, Singapore based, 4Fingers Crispy Chicken store on Sawtelle in West LA, serving Korean-style, fried chicken, shows off the best of American entrepreneurship. The colorful, minimalist atmosphere feels organic with wood tables under an airy, two-story ceiling. We know that Asian fried chicken is light, and Korean fried chicken turns out to be the lightest of them. The skin is barely battered and crispier with very moist meat. On the other hand, American-style fried chicken relies on a thick, well-seasoned crust for crunch, often made even thicker by soaking the chicken pieces beforehand in buttermilk.

You can read the several options of the clear, quick-service, illustrated menu above the ordering counter almost as soon as you walk in the door The food is prepared and served as efficiently and almost as quickly as any McDonald’s, and the staff is friendly. They appear from behind the counter to present your food, and to keep the place immaculate.

However, we weren’t prepared to find someone as inspired, welcoming and capable at manager, Tana. She will be the deciding “return customer” factor on the competitive street. And from our experience and the guests we chatted with (each with their own favorite way of cooking fried chicken), she is right on track.

Tana bringing the order of Korean fried chicken at 4 Fingers Crispy Chicken

Signature wings are dipped in one of three commonly used flavors for Korean fried chicken: hot or soy garlic or a combination of the two. Want the dip in separate dish? You got it. The hormone-free, free-range chicken has an ultra-crisp skin and and contains no processed ingredients.

Signature wings at 4 Fingers Crispy Chicken

4 Fingers was founded by four friends who experienced Korean-style fried chicken for the first time while vacationing in New York City. Their goal was to evolve big chain’ formulaic fried chicken into something new, adding the concept of sustainability and health, while keeping the crispiness and flavor of the bird. There are many other chains which use their motto: “To serve the world Great Food. Fast.” But this concept is different. Their sustainable serving dishes say it all.

The absolutely ingenious “plate” at 4 Fingers Crispy Chicken. The paper pops out to be discarded. The pan keeps the food hot.

At 4 Fingers Crispy Chicken, “voila!” The disposable paper pops out of the pans to be discarded.

Even the paper cups and straws are sustainable at 4 Fingers Crispy Chicken,

4Fingers follows afarm to fork concept, offering fresh chicken, freshly baked burger buns and kimslaw (kimchi coleslaw) that’s fermented onsite. Also on the menu are chicken burgers, sandwiches, and salads. Side items include steamed white rice and french fries with the same coating options.

Crispy fried are cut-thin, par-boiled and then fried to ensure a tender inside and crispy outside at 4 Fingers Crispy Chicken.

Kinchi Slaw is very moist and filled with kimchi sauce fermented on site at 4 Fingers Crispy Chicken

The Asian-inspired menu also offers vegan options plus preservative-free, all natural sauces with no MSG. And very piece of chicken is hand brushed to ensure the highest quality.

The “fried chicken chop” at 4 Fingers Crispy Chicken!

The company looks to adapt to local tastes to attract more customers and be competitive. So it is no surprise that a vegan burger option is in the offing on a limited time offer basis . Right now Kyochon and Bonchon are the biggest competitors in the Korean fried chicken market.

The clear, illustrated menu is so easy to read over the counter at 4 Fingers Crispy Chicken!

Arun Ratnaa, head of marketing for the chain explains the location choice of Sawtelle as being “home to a vibrant community much akin to the melting pot we call home, a culturally rich enclave that is bustling with charm that makes it uniquely LA.” The truth is that the street, Sawtelle, was once the center of a thriving Japanese demographic, rich with highly respected nurseries and restaurants. Through the years as real estate skyrocketed, the businesses which required land, such as the nurseries, disappeared, along with the small YMCA. During this century, small, fast-service Asian restaurants appeared and thrived and took over.

Still, 4 Fingers does a “Wally Amos” of the Famous Amos Cookie move right on the outside, but not in the thick of the competition on stretch street jammed with traffic. They are located in the shopping center in the SouthEast corner of Olympic and Sawtelle. So there is also free parking! (though when we were there the beginning of lunch hour the parking structure was gridlocked with what felt like a throng of last-minute Christmas holiday shoppers.

4 Fingers Crispy Chicken!

The restaurant is open from 11 a.m. to 10 p.m. Sundays to Wednesdays and 11 a.m. to 11 p.m. Thursdays to Saturdays. The four-year-old 4 Fingers chain has grown to 35 stores in Singapore, Malaysia, Australia, Indonesia, and Thailand. Additional outlets are in the works for Orange County with others soon to come in Texas.

4Fingers Crispy Chicken. 2206 Sawtelle Blvd., Los Angeles, CA 90064.

Gourmandise Cooking School’s New Pro Tips for the Best Fried Chicken

March 4, 2019 Comments Off

(Gerry Furth-Sides) The Gourmandise Cooking School with experienced instructor John Pitblado stayed focused on his professional tips, Fried Chicken class. A thorough if quick demonstration of cooking additional items to make a complete dinner. John’s well-tested recipe was augmented with tips for “finishing” the chicken once it was fried, and for ways to serve it, including the beautiful pickled peppers and banana pudding he swiftly prepared at the beginning of the class to taste and take home!

Highlights included detailed information on purchasing chicken and how to cut up therecommended whole one. Chef John also showed how to cut up, coat and fry the chicken at exactly the right time and temperature for that tantalizing extra crunch. He explained why finishing it off in a 200-degree oven ensured it is fully cooked. Videos of the whole chicken being cut up are below.

The commercial kitchen Gourmandise Cooking School class comes with all the convenience of a restaurant kitchen and dining experience, and starts with a class of wine in hand and cheese and cracker plate nearby. It is a BYOB.

For this class, my cooking student companion was Charisse, a former Trader Joe demo instructor, well versed in cooking fried chicken. I realized afterward that I met both these passionate cooks as demo directors, John Pitblado at Surfas.

(1) Try to use a whole chicken. Cut the chicken at the joints. John demonstrated how to find the joint – not always possible at the exact right spot. Use the back for soup stock.

“Oysters” are two small, round pieces of dark meat on the back of poultry near the thigh, in the hollow on the dorsal side of the ilium bone. Some regard the “oyster meat” to be the most flavorful and tender part of the bird, while others dislike the taste and texture. John told us that King Louis XIV would just eat this part of the chicken and throw the rest away!

(2) Dip each piece before and after the egg mixture for extra crunch. Spices are right in the flour mixture, and you can experiment with variations of your own choosing – I use seasoned breadcrumbs or Japanese panko flour for an extra ethnic-based crunch.

(3) Make sure your frying liquid is hot enough at 320 degrees. And use a liquid that has a high smoking point, such as grape seed oil. We learned to use this remarkable induction stove.

(4) Cook the chicken throughly, which should register on a thermometer at 165 degrees — at the bone we remembered afterward. John Pitlado suggested finishing the chicken off for ten minutes in a 200-degree oven after it is done. We found that we had to crisp and warm the chicken for twice this time.

(5) Salt the fried chicken after it is done and/or use fried chicken vinegar to coax out contrasting flavors and textures of the chicken. The cooling rack is much more professional and practical than paper towels.

Extra tip: A Menu to go along with the fried chicken

Fried Chicken with Hot Pepper Vinegar Sauce
Glazed Sweet Potatoes
Southern Style Cornbread with Honey Butter
Long Cooked Mixed Greens with Bacon
Classic Banana Pudding

The earnest, helpful and friendly helpers! Malik and Claudina were the “frosting on the cake” for the class.

Students can also photograph and video the lesson. With all the work involved to cook in this classic manner — and we worked with measured ingredients thanks to the efficient sous chef, who also cleaned and allowed students to focus on the instructor demonstrating and actual cooking at his/her own station. Charisse thought that the class prices ($85 to $150) with students taking home the dinners they cooked was more than fair.

The Gourmandise Cooking School in Santa Monica Place sends ahead detailed instructions for attire and BYOB. For more information on Gourmandise Cooking School, please visit the website here or phone 310-656-8800″ .

Co-owner-Founder, Chef Clémence Gossett (courtesy of Gourmandise Cooking School)

For more information on Gourmandise Cooking School, please see below and visit the website here.

SOUTHERN FRIED CHICKEN

Yield: 10 pieces of chicken

Brine:
1 gallon3⁄4 cups
1
1⁄2 bunch1⁄2 bunch 1 head
1 Tbsp
1

water
coarse salt
bay leaf
fresh parsley
fresh thyme
garlic, cut in half
whole black peppercorns lemon, cut in half

Combine all the ingredients in a large pot. Bring to a boil. Remove from heat and refrigerate until cold. If desired, to speed up the process bring salt and remaining ingredients to a boil in one quart of water. When salt is dissolved, add 3 quarts cold water (one gallon brine total). Put chicken into non-reactive container large enough to hold it completely submerged in brine.

Chicken:
1 2 1⁄2 to 3 pound chicken

FOR DREDGING AND FRYING :
2 cups buttermilk
Kosher salt and freshly ground black pepper
Peanut or canola oil, for deep-frying (about 1 gallon for a 7 quart dutch oven)

FOR THE COATING: 3 cups
2 Tbsps
2 Tbsps

Directions:
Place Brine herbs and 2 gallons water in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to3 days.

www.TheGourmandiseSchool.com310.656.8800 – Receptionist@TheGourmandiseSchool.com

2 tsps
2 tsps
2 tsps
1⁄2 tsp
Ground fleur de sel or fine sea salt Rosemary and thyme sprigs for garnish

all-purpose flour garlic powder onion powder smoked paprika cayenne

kosher salt
freshly ground black pepper

page1image3699968

Break chicken down into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a non- reactive container large enough to hold the chicken pieces, add the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Prepare to fry: Remove chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for until it comes to room temperature, no more than 2 hours.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot.

Fill the pot with at least 2 inches of peanut, canola or corn oil and heat to 320 ° F.

Prepare to dredge chicken: Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper. Meanwhile combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp.

Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet. Transfer the cooked thighs to the cooling rack skin side up and let rest while you fry the remaining chicken. (Putting the pieces skin side up will allow excess fat to drain, whereas leaving them skin side down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks.

When the drumsticks are done, lean them meat side up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340 ° F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up.

Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat.

Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

www.TheGourmandiseSchool.com310.656.8800 – Receptionist@TheGourmandiseSchool.com

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PEPPER VINEGAR SAUCE

1
1 handful
1 Tbsp
4 cloves
White wine vinegar

glass bottle with cap or cork (about 10-12 oz)
tabasco, thai chili or mixed peppers of your choice (enough to fill your bottle) whole black peppercorns cracked
garlic, smashed

Place enough vinegar to fill your bottle in a non-reactive pot. Bring to a simmer but do not boil.
While vinegar is heating, set aside enough peppers to fill the bottle. You may remove the stems but it’s
not necessary.
Make a small slit in each of the peppers with a knife to allow the vinegar to easily penetrate the peppers.
Stuff all of the peppers garlic and peppercorns into bottle.
Fill the bottle with the heated vinegar
Because of its acidic nature it is not necessary to refrigerate. When the vinegar gets low top it off with
more. Lasts indefinitely.

Fry Chicken Like a Pro at The Gourmandise School

November 21, 2018 Comments Off

(Gerry Furth-Sides) Without staging at a fried chicken cafe, Gourmandise Cooking School teaches how to cook this southern regional dish in a commercial kitchen with all the comforts of a restaurant dining room, starting with a class of wine in hand and cheese and cracker plate nearby. It is a BYOB with students ready to share.

Professional tips for the Fried Chicken Class (which we consider regional southern dishes) covered technique for cutting the chicken, preparing it for an extra crunch, and frying. In addition to cooking the chicken with a professional contemporary, tested recipe, there were also tips for “finishing” the fried chicken once it was cooked, and for ways to serve it. We used updated, safe and helpful equipment, a lot of which is sold at the school at good prices.

Much of the equipment is sold right at the school.

(1) Cut the chicken at the joints, and use a whole chicken whenever possible. Use the back for soup stock. Instructor Saang explained that the chicken not broken at the joint at Fried Chicken cafes, such as Gus’ Fried Chicken, are machine cut.

Laotian Saeng Douangdara how to cut the chicken

(2) Dip each piece twice in the flour, before and after the egg mixture for extra crunch. Spices are right in the flour mixture, and you can experiment with variations of your own choosing (I always used seasoned bread crumbs). You can also use Japanese panko flour for an extra ethnic-based crunch.

(3) Make sure your frying liquid is hot enough at 320 degrees. And use a liquid that has a high smoking point, such as grape seed oil. We learned to use this remarkable induction stove. And although we thought our own good kitchen knives were sharp enough, one cut at Gourmandise School made us realize otherwise.

The wonderful John Pitblado — remember him from Surfas?

(5) Salt the fried chicken after it is done and/or use fried chicken vinegar to bring out the contrasting flavor and textures of the chicken. The cooling rack is much more professional – and practical than paper towels we always used.

Extra tip: A Menu to go along with the fried chicken

Fried Chicken with Hot Pepper Vinegar Sauce
Glazed Sweet Potatoes
Southern Style Cornbread with Honey Butter
Long Cooked Mixed Greens with Bacon
Classic Banana Pudding

One of the chiffonade techniques for the collard greens was to roll them up and then slice. You can also massage them with oil, like kale, to make them more tender

Students can also photograph and video the lesson! Below are Jenn and Brett, who also shared their wine with the class.

With all the work involved to cook in this classic manner — and we worked with measured ingredients thanks to the efficient sous chef, who also cleaned! – I now understand all the cookbooks advertising “quick and easy” recipes to cut the time from an entire day of shopping, prepping, cooking and serving.

A fun wine pairing class next door that includes dining and drinking while learning

Yes, yes. I “cooked on TV” for 22 years but I am of the sort that my mind is elsewhere. For this I highly recommend Anne Willan’s COOK IT RIGHT, which tells you how to correct mistakes.

–and with a sous chef right at your side all the time! Students are there to have a good time and to learn – the focus is in the instruct demonstrating and the students doing actual cooking at his/her own station, and at the prices ($85 to $150) this is serious stuff.

The Gourmandise Cooking School in Santa Monica Place is terrific for their clear instructions, gentle reminders about rules and dates and a warm welcome for class 5138, SOUTHERN FRIED CHICKEN DINNER. “We look forward to seeing you!” read the welcome, along with the rules to arrive on time in comfortable attire and closed-toed shoes and to bring BYOB and BYOC (Bring Your Own Container in the spirit of being “green”). “No cell phones in class, please.”

“If you have any questions do not hesitate to call us at 310-656-8800” . They were not kidding. They were friendly right up to the point where I saw the sign with my phone in hand still talking to them. For more information on Gourmandise Cooking School, please see below and visit the website here.

Co-owner-Founder, Chef Clémence Gossett (courtesy of Gourmandise Cooking School)

Gourmandise originated with Chef Clémence Gossett, and her love for sweets. Born out of a kitchen in Venice, CA. Gourmandise Desserts began offering home-made delectable sweet to co-worker fans at 20th Century Fox. The Gourmandise School grew out of a passion for teaching her favorite recipes, and she began teaching classes at Culver City’s Surfas Supply Store. Six years and many satellite kitchen classrooms later, Clémence joined with student to open The Gourmandise School in the newly remodeled Santa Monica Place shopping center in 2011. The school quickly became one of LA’s most respected cooking schools.

Chef Saeng Douangdara (photo courtesy Gourmandise Cooking School)

Five Irresistible Fried Chicken Happenings Here and There

September 25, 2018 Comments Off

(Photo courtesy of FCF)

(Gerry Furth-Sides) You would think that fried chicken was just invented the way is has become a “culinary darling, ” but who cares as long as it lasts. So it had to happen and New Orleans happily has done it first, a National Fried Chicken Festival (FCF) presented by Raising Cane’s that attracted a record crowd to Woldenberg Riverfront Park over a recent fall weekend. The third-annual free festival featured 35 chefs and restaurants from across the U.S. plus live entertainment, including free “chicken focused” activations such as the Raising Cane’s ‘Cane’s Square’, Kids’ Coop. FCF hosted the Raising Cane’s Chicken Finger Eating Contest, the Best Fried Chicken and Best Use of Fried Chicken in a Dish contests. oveted Best Fried Chicken Contest.

“You have to be there'” the sheer joy of any New Orleans event whether it is a stop at a drive-in or a major event. The music is always a part of it, just as food is part of any music celebration

Herbert “Herb” J. Hudson, founder of Roscoe’s House of Chicken ‘n Waffles, the Los Angeles-based soul food restaurant chain, was honored as 2018 Culinary Icon Award winner for the National Fried Chicken Festival presented by Raising Cane’s.

“We are truly overwhelmed, humbled and honored by the outpouring of community and visitor support, and our sponsors to produce this one-of-a-kind festival, said Cleveland Spears, III, President and CEO of the Spears Group and FCF Founder and Producer. “We believe has the potential to be one of the largest food festivals in the country.” More importantly, I am extremely grateful to have provided a platform for 35 independently-owned restaurants to showcase their offerings.

For more information, please visit friedchickenfestival.com. The Spears Group, an award-winning strategic communications firm, is the successful curator of experiential events across the city and region. Festivals for Good is the nonprofit producer of the National Fried Chicken Festival. The organization provided a five-million-dollar economic impact on the City of New Orleans in 2017, as well as free entertainment and programming for families across the region by hosting over 166,000 guests for the free two-day festival.

Now that your mouth is watering for fried chicken, currently so popular its as though it was just invented, here in LA, we judge the Fried Game Hen at Preux & Proper to be the best, (along with our own). As we wrote, “this Fried Whole Game Hen will make you forget about fried chicken forever.” The secret is the crunch of crushed pecans and the honeycomb on top. Add it to the buttermilk biscuits with serrano jelly taste for pure decadence. //localfoodeater.com/must-try-preux-proper-dtla-chef-sammy-monsour-cures-my-heart/

Fried Whole Game Hen at Preux & Proper

PREUX & PROPER 840 S. Spring St., DTLA, (213) 896-0090, preuxandproper.com,), Bar opens at 4PM and dining room at 6 PM.

More casual sister restaurant down the block in an inviting food hall, South City Fried Chicken, features the same technique and batter in a number of sandwiches bursting with crunchy seasoned chicken honoring different southern cities. //localfoodeater.com/south-city-fried-chicken-the-best-of-americana/

South City Fried Chicken, DTLA, 724 South Spring Street, Los Angeles, CA, 90014, 213-278-0008. Hours: 12-9 daily.

Our newest find is Chef Katsuji Tanabe’s Ponzu Fried chicken at the NIXON CHOPS & WHISKEY in Whittier. From the LAND section of the menu: Ponzu Fried Chicken with Serranos, Habaneros, Lime and Cucumber hide under a mass of dill and mint. Again the pop of fermented veggies in the container alongside it transform the tastes and texture.

Located in the Uptown Whittier Restaurant District
13033 Philadelphia St., Whittier, CA. 90601, Phone: 562-698-3355

Ponzu Fried Chicken at the NIXON CHOPS & WHISKEY

Karayama, famous for its specially prepared kara-age Japanese-style fried chicken opened its first location US location in Little Tokyo in DTLA. The signature fried chicken “the kara-age of Legend” is known all over Japan. The served in a fast casual dining experience. The restaurant’s proprietary technique starts with Karayama kitchen’s signature marinade, using a low-temperature fermentation to impart a unique umami flavor profile. An extremely fine, proprietary potato starch first coats the chicken, which then rests for 4-6 hours before frying to make it tender, juicy, and crispy.

Karayama is located in Little Tokyo in DTLA. For details, please see: (//localfoodeater.com/karayamas-japanese-style-fried-chicken-in-dtla/)

An a la carte version of kara-age (photo courtesy of Karayama)

The crispness of the unique golden crust that sets Southern regional American Honey’s Kettle Fried Chicken’s apart comes from owner Vincent Williams secret batter plus peanut oil and a classic technique involving heavy-gauge stainless-steel drums to produces intense. Its heat fries the birds seal in natural juices with a dry crunch. Scratch-made country classics such as buttermilk biscuits and hand-shucked corn on the cob are available, along with complimentary signature tiny tubs of warm honey and hot sauce. The crunch is still there after three years but the prices are up and the portions down. Still the friendly, friendly staff and the large open patio out front that is perfect for people-watching draws crowds. There are also regular group-on coupons to help the pocket book.

9537 Culver Blvd., Culver City, (310) 202-5453, //honeyskettle.com.

Honey’s Kettle Fried Chicken Dinner

At the LA TIMES TASTE, we tasted Gus’s Fried Chicken, Memphis style. It was delicious but we were put off by the chopped off bones (instead of pulling it apart at the joint. The serving staff for the evening was so friendly, though, it far overshadowed this. For details and location please see (//gusfriedchicken.com/).

South City Fried Chicken: the Best of Americana

July 31, 2018 Comments Off

(Gerry Furth-Sides, photos courtesy South City Fried Chicken except noted). We love everything about the phenomenally talented and hospitable team at Preux & Proper, so we were eager to try sibling South City Fried Chicken, an easy walk of a block or so apart on Spring Street DTLA.

The FOOD HALL has a daunting name (think the chaotic, gentrified Central Market) but is actually an inviting, just-right size double storefront space with soaring, open ceilings and a variety of ethnic food performance kitchens.

Community-minded, a discount is offered to all first-responders who walk in the big, open wide door.

Fried chicken seems to be the current “darling” of food these days. It is also one of the five most popular foods in the world. So, along with just about everyone else, I love fried chicken. And it is the one thing I really know how to cook, learned from my passionate European cook mom. Legendary dancer Paula Kelly, in fact, claimed it was “the best-fried chicken I ever ate” when I served it in the Beverly Hills Hilton green room one year at the Jimmy Awards.

Chef Sammy Monsour in the kitchen

Fried chicken alone embodies a collection of great American culinary stories as told through regional specialties. It all started in the United States with the Scots, who had a tradition of deep frying chicken in fat as far back as the middle ages (The English baked or boiled their chicken.) Later Scottish immigrants who moved to the southern United States made fried chicken a common staple, especially since it traveled so well before refrigeration. African slaves who became cooks in southern households enriched the flavors with their own seasonings and spices.

Fried chicken in all its forms continues to be one of Americans’ top five favorite dishes, and served for summer holidays, Sunday dinner or.. anytime. Coleslaw and potato salad, with biscuits just out of the oven, are classic side dishes.

South City Fried Chicken Sandwich

Asians have their own version, called a Crispy fried chicken, a standard dish in the Cantonese cuisine of southern China and Hong Kong. The white meat of a chicken is fried so that the skin is extremely crunchy, but the white meat is relatively tender. Pepper salt, and prawn crackers, fried separately, are served with it. The dish is eaten at night and served at weddings.

Korean fried chicken or seasoned chicken is eaten as fast food, snack food or bar food served with pickled radishes, beer, and soju. Small chickens are fried whole then cut up. With larger American chickens, only wings and drumsticks are used. Fat is removed from the skin so that the coating fries up as crackly-thin and then seasoned. For details, please see Duff Goldman’s website, which also shares his way to fry chicken perfectly: //www.ergochef.com/blog/history-of-fried-chicken-spotlight-on-chef-duff-goldman/

Daisy – Cheery and ready to answer all questions about South City Fried chicken sandwiches

The Austro-Hungarian version my mom taught me starts by removing the skin, then replacing it with a flour, seasoned breadcrumb and egg wash coating before frying. Using Asian panko made of rice flour adds a new crunchy twist. We loved it at home, served with homemade French Fries and coleslaw. That is until my mom read an article listing the demerits of fried food. I must say that her seasoned, baked chicken and (horizontally), potatoes were a surprisingly fantastic substitute.

Here, the short but sweet South City Fried Chicken menu was created after owner/operator Joshua Kopel and Executive Chef-partner, Sammy spent a year on the road “getting in touch with their roots and cultivating the essence of Southern cuisine.”

Charismatic Chef Sammy, a third-generation chef who grew up in his father’s kitchen in Chapel Hill, NC. Monsour’s food reflects his classical training at the CIA, his Lebanese ancestry, and his Southern roots. The sandwiches reflect this goal.

Chef-partner, Sammy Monsour. (Gerry Furth-Sides photo)

“Southern Scratch Cooking” defines the South City Fried Chicken kitchen, and the Fried Chicken sandwiches, “from dill pickles to the collard green kimchi,” explains Chef-partner, Sammy Monsour. //www.southcityfriedchicken.com

The first part of the menu is made up of Chapel Hill; Greenville; Birmingham and New Orleans. The second half entitled, “Let’s Spice Things Up” is thoughtfully listed from “hot” to “hottest”! The Miami features jerk spice, the Austin layers Javi’s tia’s hot sauce into the chicken

The CHAPEL HILL, NC: pop’s slaw, house pickles, jenny’s pimento cheese, crispy tar heel country ham ($13.99)

The South City Fried Chicken CHAPEL HILL, NC Sandwich

The Greenville, SC: duke’s mayonnaise, house smoked chicken bacon, gruyere, shaved baby iceberg, heirloom tomato, bo-spice ($13.99) Bo is shown below and served us our sandwich. The special spice in his namesake sauce? Paprika.

The South City Fried Chicken GREENVILLE, SC:

Bo serves up the “Greenville” of house-smoked chicken bacon,

South City Fried Chicken sandwiches combine just about every side dish, seasoning, and spice known to this dish. Each one honors the tradition and ingredients representative of specific “city in the south”.

BIRMINGHAM, AL: Alabama white, hickory smoked onions, horseradish chimichurri, Tillamook cheddar ($12.99)

The Birmingham, AL sandwich

LOUISVILLE, KY: pepper jelly, bourbon barrel aged green hot, poblano butter ($11.99)

City Fried Chicken The Louisville

The NEW ORLEANS, LA creole remoulade, cajun spice, Thai basil, fried egg, collard green kimchi, Comprised of Cajun spice straight from Emeril Lagasse’s recipe book, so revered by Chef Sammy that at age 13 he spent hours standing in line to have his book signed and shake the iconic Chef’s hand.

The New Orleans Sandwich

The Miami, FL: jerk spice, lemongrass remoulade, mint, jalapeno, lime, shaved baby iceberg, heirloom tomato ($12.99)

The Austin, TX: Rojo bean hummus, burrata, Javi’s tia’s hot sauce, pickled radish, cilantro, blue corn tortilla crumble, heirloom tomato ($13.99)

The South City Fried Chicken AUSTIN, TX sandwich

The Nashville, TN: Nashville hothouse pickles, cookout slaw choose I hot/xxx / reaper ($11.99)

The Nashville, TN at South City Fried Chicken

And for dessert, a “DoleWhip soft serve — it looks small but it is just the right fish!

South City Fried Chicken, DTLA, 724 South Spring Street, Los Angeles, CA, 90014, 213-278-0008. Hours: 12-9 daily.

For a description of other fried chicken types that mostly leave out the solid crunch appeal of the classic, please see: //www.thrillist.com/eat/nation/all-the-different-styles-of-fried-chicken-thrillist-nation

fried chicken