MasterChef Junior Recipe

Buttermilk Fried Chicken dish

Buttermilk Fried Chicken with Hot Honey, Potato Salad, Green Beans and Cornbread

Ingredients:

For the Chicken:

  • ½ chicken, cut into parts

Buttermilk Brine

  • 2 cup buttermilk
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp marjoram
  • 2 tbsp salt

Dredge

  • 2 cup flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp marjoram
  • 2 tbsp salt

For the Hot Honey:

  • ¼ cup honey
  • 1 tbsp chile garlic paste
  • 1 tbsp sriracha
  • ½ tsp rice vinegar

For the Potato Salad:

  • 8 fingerling potatoes
  • 2 rib celery
  • ½ cup fresh dilll
  • ¼ cup sweet relish
  • ¼ cup mayo
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • Salt, to taste
  • Pepper, to taste

For the Green Beans:

  • 8 fingerling potatoes
  • 2 rib celery
  • ½ cup fresh dilll
  • ¼ cup sweet relish
  • ¼ cup mayo
  • 2 tbsp yellow mustard
  • 2 tbsp apple cider vinegar
  • Salt, to taste
  • Pepper, to taste

For the Cornbread:

  • 1 box Jiffy mix
  • 1 large egg
  • ⅓ cup milk
  • 6 cup muffin tin
  • 6 paperliners

Directions:

For the Chicken:

  • In a large bowl, combine all ingredients for buttermilk brine and submerge chicken. Marinate for 30 minutes.
  • Heat 2 qts oil in a fryer or pot to 325F.
  • Combine ingredients for the dredge in a square baking dish.
  • Shake excess buttermilk off the chicken, dip in dredge. Redip in buttermilk and then back into the dredge. Drop into fryer until chicken internal temperature reads 165F. Keep in a 200F oven until ready to serve.

For the Hot Honey:

In a small saucepot, heat all ingredients until simmering.

For the Potato Salad:

Boil fingers in salted water until tender. Slice into coins. In a medium bowl, combine dressing ingredients. Toss sliced boiled potatoes and combine.

For the Green Beans:

In a small skillet over medium heat, saute oil, thyme and shallot until sweated. Add green beans and season with salt and pepper. Finish with butter, lemon zest and a squeeze of lemon juice.

For the Cornbread:

  • Preheat oven to 400F
  • Mix according to instructions and fill into paper lined muffin cups.
  • Bake according to directions.

Assembly:

Nicely arrange all elements around the plate.

Grilled Eggplant, Zucchini and Tomato on White Bean Puree dish

Grilled Eggplant, Zucchini and Tomato on White Bean Puree

Ingredients:

For the White Bean Puree:

  • ¼ cup olive oil
  • 4 cloves garlic, smashed
  • ¼ tsp red chile flake
  • 1 shallot, diced
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 cans canellini beans
  • ½ cup veg stock, if needed
  • 2 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • Salt, to taste
  • Pepper, to taste

For the Pesto:

  • 1 cup basil
  • 1 cup arugula
  • 2 cloves garlic
  • ¼ cup nutritional yeast
  • ⅓ cup olive oil
  • 1 lemon, zest and juice
  • Salt, to taste
  • Pepper, to taste

For the Grilled Veg:

  • 1 large zucchini, sliced on bias
  • 1 large eggplant, sliced in rings
  • 3 roma tomatoes, sliced thick

Garnish:

  • Arugula
  • Lemon olive oil
  • Flaky Salt

Directions:

For the White Bean Puree:

In a medium saucepot over medium heat, combine oil, garlic, chili, shallot, thyme, garlic, shallot and rosemary until simmering. Once the garlic is golden add the beans. Heat through. Season to taste. Remove the sprigs of herbs and blend with an immersion blender or electric blender. Add stock and or more olive oil if needed for consistency. Add lemon zest and juice and combine.

For the Pesto:

Blend all ingredients until mostly smooth. Season to taste.

For the Grilled Veg:

Salt the sliced zucchini and eggplant and let sit for 10-15 minutes. Pat dry with paper towels. Drizzle all vegetables with olive oil and grill on a grill pan set over medium heat. Season. Remove to a plate for assembly.

Assembly:

Spoon ⅓ cup puree in center of the plate and arrange grilled vegetables. Drizzle pesto around. Top with arugula. Drizzle lemon oil around plate and season with flaky salt.