MORE PLEASE - BIRTHDAY FOOD
My Perfect Fried Chicken with Spiced Fries and Ranch, Linguine alle Vongole and a distinct absence of cake.
Hello sweet More Please subscribers! Thank you as always for your support, I am always so grateful to be writing to you all.
This week, we are discussing Birthday food. A couple of weeks ago it was my fiancés birthday. In our house, and in many others I am sure, we are allowed to request a special birthday dinner to be cooked by our other half on the big day. We select lovely wine, perhaps a romantic film (he chose Equalizer 3 this year, ffs), and have an utterly delightful evening indulging heavily. Cake usually doesn’t feature. It’s just not a priority for either of us, we are both such savoury people. I do love cake, and would be hard pushed to decide between carrot and chocolate, but honestly no offence to Tom it’s not something I want him to make me and he’s said the exact same. We want savoury, salty luxury that truly leaves no room for cake.
So, this year Tom asked for Fried Chicken, which is pretty much his absolute favourite food. 2 years in a row he has had Roast Chicken with Peppers, Onions, Salsa Verde and Chicken Fat Croutons (the recipe for which is in my book!!) but now that we are getting married, he said he wanted to check out my Fried Chicken to see just how high his chances of marital bliss are. Ok I lied he didn’t actually say that but can you imagine.
I have made Fried Chicken a few times at home, but always felt like it could be better. So I set about perfecting the recipe for my love and did a deep dive on techniques, brines and coatings. My learnings were huge and it was so fascinating and satisfying, I knew I had to share it with you all. I don’t really recommend making Fried Chicken for a lot of people, as it’s quite a labour intensive process. But if you want to do it for your loved ones, I’ve got a smashing recipe for you; my Perfect Fried Chicken, Spiced Fries and Ranch.
Of course, there’s another bloody person in this relationship, thank you! What would I ask for for my ultimate birthday dinner, I hear you cry. Well, I think it would be Linguine Alle Vongole. It’s certainly in my top 3 pastas and is something I rarely eat at home but always love to order when I am out. It’s my go-to order at Ciao Bella, in case you were wondering.
Salty, briney clams in a rich, slick of garlic, chilli and wine around my favourite slurpy linguine - that is pure heaven to me. So, knowing that he does read this newsletter, I’ve popped the recipe down here for you Tom so you can make it for me next February 19th. Thank you!
MY PERFECT FRIED CHICKEN
I’ll get right to the point - these are the biggest problems I think people have making fried chicken at home.
Buttermilk brine is too thick, therefore coating is too thick and not crisp
Oil not correct temperature, nor is it deep enough
Flavours in brine and breading not strong enough
Incorrect flour ratios in brine
Not drained properly after frying
So I am here to help. This recipe is an investment in time and energy, but it is worth it. You will need a lot of oil, but that’s the reality of frying chicken. You won’t be able to step away from the chicken until it is cooked, but that’s ok. These are sacrifices you should be willing to make for perfection. I recommend buying these trays with racks, they make a big difference.
