Rigatoni with Chicken Thighs

Courtesy of Lynn Crawford for Pure Leaf.
Directions for: Fried Chicken with Rosemary Honey, Cornbread, Potato Salad and Broccoli Slaw

Ingredients

Fried Chicken

2 cups buttermilk

cup Dijon mustard

1 Tbsp hot pepper sauce

2 Tbsp onion powder, divided

4 tsp salt, divided

2 tsp dry mustard powder, divided

2 tsp ground black pepper, divided

1 tsp dried thyme leaves

1 whole chicken (about 3 lbs), backbone removed and cut into 8 pieces

4 cups all-purpose flour

2 Tbsp paprika

1 Tbsp baking powder

1 Tbsp garlic powder

Vegetable oil for frying

Rosemary Honey

4 sprigs rosemary

cup honey

1 Tbsp unsalted butter

1 pinch each of salt and pepper

Cornbread

2 cups all-purpose flour

1 cup cornmeal

cup granulated sugar

1 Tbsp baking powder

tsp kosher salt

2 large eggs

1 cups milk

1 cups vegetable oil

cup melted butter

1 cup sweet corn kernels

Chef Loras Potato Salad

2 lb(s) tri-colored mini potatoes, halved

1 Tbsp olive oil

1 Tbsp butter

2 small white onions, thinly sliced

2 Tbsp thyme leaves

cup chopped dill

cup mayonnaise

2 dill pickles, thinly sliced

1 Tbsp finely chopped pickled jalapeo peppers

1 Tbsp pickled jalapeo liquid, or to taste

4 tsp salt

Cracked black pepper

Broccoli Slaw

2 cups broccoli florets

cup peeled and shaved broccoli stalks

cup julienned carrot

cup roasted peanuts, roughly chopped

6 mint leaves, roughly chopped

cup peach vinegar

1 Tbsp Kozliks Sweet & Smoky mustard

cup canola oil

1 grilled jalapeno, peeled, seeded and minced

Kosher salt and cracked black pepper

Directions

Fried Chicken

1. In a large resealable food storage bag, add buttermilk, Dijon mustard, hot sauce, 1 Tbsp onion powder, 1 tsp salt, 1 tsp mustard powder, 1 tsp black pepper, dried thyme and chicken pieces. Remove air from bag, seal, and refrigerate overnight.

2. Meanwhile, in another large resealable food storage bag, mix together flour, paprika, baking powder, garlic powder, remaining 1 Tbsp onion powder, 3 tsp salt, 1 tsp dry mustard and 1 tsp black pepper. Set aside.

3. Working in batches, remove chicken from marinade and coat in reserved seasoned flour mixture. Discard marinade and any leftover seasoned flour.

4. Set a large, deep-sided skillet over medium-high heat, add oil to a 1 1/4-inch depth and heat to 340F.

5. Working in batches, carefully add chicken pieces skin side down into hot oil and fry until deep golden brown and crispy, about 10 minutes per side, turning only once.

6. Transfer chicken to a baking sheet and keep in a 350F oven while frying remaining pieces.

Rosemary Honey

1. Bring honey, butter, 1 rosemary sprig, and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep for 30 minutes before serving.

2. Tie remaining rosemary sprigs together. Dip the rosemary brush into the honey and use to drizzle over chicken.

Cornbread

1. In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt until blended. Set aside.

2. In another bowl, whisk together eggs, milk, oil, butter and corn kernels, then stir into dry ingredients until just combined.

3. Spoon batter into a greased 10-inch cast iron skillet or 2 quart baking dish and bake on centre rack of preheated 425F oven until a toothpick inserted into centre comes out clean, about 20 minutes.

4. Let cornbread cool in pan 5 minutes, then carefully turn out to wire rack and let cool completely.

Chef Loras Potato Salad

1. Place potatoes in a large pot of cold salted water, bring to a boil over medium-high heat, then reduce heat to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.

2. Meanwhile, in a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to a plate and let cool slightly.

3. In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapeos, pickled jalapeo liquid, and salt. Gently fold in potatoes and onions. Season to taste with black pepper and serve immediately.

Broccoli Slaw

1. In a bowl, toss together florets and shaved broccoli, carrot, peanuts and mint. Set aside.

2. In a small bowl, whisk together vinegar and mustard, whisk in oil a few drops at a time until blended.

3. Add dressing to broccoli mixture and toss to combine, then arrange on a serving platter.

See more: Bread, Chicken, Fry, Picnic, Potatoes, Salad, Vegetables, Pure Leaf