Good Day Cafe: Lee Brian Schrager - FOX 35 News Orlando

Good Day Cafe: Lee Brian Schrager

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NEW YORK (MYFOXNY) -

Lee Brian Schrager is out with a new cookbook called "Fried & True: More than 50 recipes for America's Best Fried Chicken and Sides."  He visited the Good Day Café to share some recipes.

Schrager is the founder and director of the Food Network South Beach and New York City Wine & Food Festivals.

Andrew Carmellini: The Dutch's Fried Chicken

Serves 4

For the Buttermilk Marinade

4 cups buttermilk

2 tablespoons honey

2 teaspoons Old Bay seasoning

2 teaspoons kosher salt

2 teaspoons Tabasco sauce

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

2 whole chickens (about 3 pounds each), cut into desired pieces

8 cups corn oil

For the Dredge

4 teaspoons paprika

1 tablespoon kosher salt

2 teaspoons chili powder

2 teaspoons garlic powder

2 teaspoons onion powder

2 tablespoons Old Bay seasoning

2 teaspoons cayenne pepper

2 teaspoons ground celery seed

1 teaspoon freshly ground black pepper

4 cups all-purpose flour

MARINATE THE CHICKEN: In a large mixing bowl, whisk together the buttermilk, honey, Old Bay, salt, Tabasco sauce, black pepper, and cayenne pepper. Place the chicken in the marinade, cover, and refrigerate for 12 hours. Remove the chicken from the refrigerator and bring to room temperature for 1 hour.

MAKE THE FLOUR DREDGE: Preheat the oven to 200°F. Heat 3 inches oil in a deep pot to 350°F, until the oil starts to pop. While the oil is heating, in a large bowl whisk together the paprika, salt, chili powder, garlic powder, onion powder, Old Bay, cayenne pepper, celery seed, and black pepper. Remove half the spice mixture (about ¾ cup) to a separate small bowl. In the large bowl containing half the spice mix, whisk in the flour until incorporated.

FRY THE CHICKEN: When the oil is hot, remove a chicken piece from the marinade and toss in the flour mixture until coated. Repeat with the remaining pieces until there is no more space in the bowl. Set a wire rack over a baking sheet and set aside. Working in batches, remove each chicken piece from the flour, give it a light shake, and place it in the oil. Fry until golden brown, about 9 minutes. Remove the chicken from the oil, place on the wire rack, and sprinkle on all sides with the remaining spice mix.

BAKE THE CHICKEN: Place the chicken pieces in the oven to rest for at least 10 minutes, to allow the cooking process to finish. Keep the chicken in the oven until all the pieces are fried and finished in the oven. Serve hot.

Charles Gabriel: Country Pan-Fried Chicken and Candied Yams

Serves 4

1 whole chicken, cut into 8 pieces

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

Soybean or canola oil, for frying

2 cups whole milk

3 large eggs

2 cups all-purpose flour

Season the chicken: In a bowl or Ziploc bag, season the chicken with the salt, pepper, and garlic powder. Cover or seal and refrigerate overnight or up to 24 hours. Pour 1 inch oil into a 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (355-360°F). Set a rack over a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.

Fry the chicken: Place the chicken, skin side down, in the skillet and fry in batches for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 13 to 15 minutes. Drain on the rack and serve hot, warm, or at room temperature.

Candied Yams

Serves 6

3 1/2 pounds yams, preferably the larger, light orange-skinned variety (2 or 3 yams), scrubbed

2 cups sugar

1/2 orange

2 cinnamon sticks

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, cubed, plus more for greasing

In a large, heavy pot, cover the yams with water. Bring to a boil, reduce the heat, and simmer until tender but not falling apart, 25 to 30 minutes. Remove from the heat, cool the yams, remove the skins, and dice into .-inch pieces. In a saucepan, combine 4 cups water with the sugar, orange, cinnamon sticks, and salt.

Bring the water to a boil, then reduce the heat to medium and simmer until a thick syrup forms, 35 to 37 minutes. Remove the orange and cinnamon sticks.

Preheat the oven to 350°F. Generously butter the bottom of an 8 × 8-inch glass baking dish. Place the dish on a rimmed baking sheet. Arrange the diced yams in the dish. Carefully pour the syrup on top of the yams, then top with the cubes of butter. Bake until the syrup has been absorbed and the top edges are lightly browned, 50 minutes to 1 hour.

Elizabeth Karmel: Hill Country Buttermilk Fried Chicken, Cheesy Garlic Grits, and Candied Country Ham

Serves 4

For the Buttermilk Brine

1 cup kosher salt

1 cup (packed) dark brown sugar

3 large sprigs fresh rosemary, or 2 tablespoons dried

1 generous teaspoon cracked black peppercorns

2 cups ice cubes

4 cups cold buttermilk

1 teaspoon cayenne pepper

1 whole chicken, washed, patted dry, cut into 8 pieces, and trimmed of excess fat

For the Seasoned Flour

2½ cups White Lily flour (or all-purpose flour)

1 tablespoon kosher salt

2 teaspoons coarsely ground black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked Spanish paprika

For the Sweet and Spicy Chicken Shake Seasoning

1/3 cup (packed) dark brown sugar

2 tablespoons kosher salt

2 tablespoons smoked Spanish paprika

1 tablespoon paprika

1 tablespoon freshly ground black pepper

1 tablespoon freshly ground white pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon celery salt

½ teaspoon cayenne pepper

Peanut oil, for frying

MAKE THE BRINE: In a large saucepan, bring the salt, sugar, rosemary, peppercorns, and 3 cups hot water to a boil, stirring to dissolve the sugar and salt. Remove from the heat and cool for 15 minutes. Add the ice cubes, buttermilk, and cayenne pepper; whisk to incorporate, and let rest until the brine is cool to the touch. Transfer the brine to a heavy-duty brining bag or a nonreactive food-safe container with a lid. Submerge the chicken in the brine; cover and refrigerate for 2 hours-no more, or the chicken will be too salty.

MAKE THE SEASONED FLOUR: In a large bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, and paprika.

MAKE THE CHICKEN SHAKE SEASONING: In a medium bowl, whisk all the ingredients together.

FRY THE CHICKEN: Fill a large (12-inch) cast-iron skillet with a tight-fitting lid with about 1½ inches oil and heat to 325°F. Arrange 2 racks over 2 rimmed baking sheets and set aside. Remove the chicken from the brine; shake off the excess liquid and coat evenly in the flour mixture. Let sit for 5 minutes on a rack, coat again with the flour mixture, and immediately place the chicken, bone side down, in the skillet. Cover and fry until the bottom is golden brown and the top is beginning to cook, about 10 minutes. Remove the lid, flip the chicken, and then cover the skillet and let cook until the chicken is almost done, an additional 5 minutes. Remove the lid and fry uncovered until the skin is crisp, an additional 3 to 4 minutes. (It will take a total of 15 to 20 minutes to cook, depending on the size of the chicken pieces. If you turn only once, larger pieces may take longer.)

TO SERVE: Drain the chicken on the second rack, sprinkle with the Chicken Shake seasoning to taste, and keep warm in the oven until ready to serve. Serve the chicken with the grits; sprinkle the candied ham on top or serve it on the side.

Pierre Thaim: Senegalese Chicken

Serves 4

1 cup peanut flour (available at African markets, health food stores or online at nuts.com)

2 teaspoons sea salt

1 teaspoon ground ginger

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1 whole chicken, cut into 8 pieces Peanut oil, for frying

2 cups all-purpose flour Fried plantains and sautéed greens, for serving

Harlem is home to a vibrant West African immigrant community, and on West 116th Street, also known as Little Senegal, you can have your hair braided in the traditional style, outfit yourself in gorgeous African robes, or eat French-African food to the percussive, melodic beats of Baaba Maal, Youssou N'Dour, or African hip-hop. This spicy, nutty recipe comes to us courtesy of chef and caterer Pierre Thiam, who in turn adapted it from nomadic Hausa tribesmen in his native Senegal. Thiam marinates his chicken parts in a variety of spices along with finely milled peanut flour, which gives the crust a nutty, feathery crunch. The peanut flour can be found in African markets or some health food stores. You can also process unsalted, unroasted peanuts in the food processor until very fine; just make sure to pulse toward the end to avoid making peanut butter.

Make the seasoning: In a large bowl, combine the peanut flour, salt, ginger, onion powder, garlic powder, cayenne pepper, and black pepper. Add the chicken pieces to the bowl, coat in the peanut mixture, cover, and refrigerate overnight.

Fry the chicken: Fill a deep-fryer or a large pot halfway with oil and heat to 350°F. Set a rack over a rimmed baking sheet and set aside. Place the all-purpose flour in a large bowl and dredge the chilled, peanut-coated chicken in the flour. Working in batches, fry the chicken until golden, 13 to 14 minutes. Transfer to the rack, cool slightly, and serve with fried plantains and sautéed greens.

Brined, battered, double battered, bathed in buttermilk and slathered in secret sauce: everyone loves fried chicken and everyone has their own take.

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