Fried Chicken Vichyssoise Recipes

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VICHYSSOISE



Vichyssoise image

Provided by Alton Brown

Categories     appetizer

Time 1h25m

Yield serves up to 12 as an opening course, 6 as a main course

Number Of Ingredients 10

2 tablespoons unsalted butter
4 medium or 3 large leeks, white and light green parts only, split down the middle and cut into thin half-moons
1/4 cup fresh celery leaves, picked but not chopped
1 1/2 teaspoons kosher salt
1 1/2 pounds potatoes (a mixture of russets and white or all russets), peeled, diced small and held in cold water until ready to cook
2 cups chicken broth, homemade if possible, brought to a simmer
3 cups heavy cream
1/2 teaspoon freshly ground (fine) white pepper
Salmon roe, for garnish
Dill fronds, for garnish

Steps:

  • Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
  • Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
  • Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
  • Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
  • Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
  • Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
  • Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.

VICHYSSOISE



Vichyssoise image

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

Provided by Derek Parker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 8

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

Steps:

  • Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
  • Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
  • Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g

FRIED CHICKEN VICHYSSOISE



Fried Chicken Vichyssoise image

This is comfort food at its best but good enough for company. All you need to add is a salad or another vegetable. Hope you enjoy. I like to add white wine to the gravy but that is optional. It is good any way.

Provided by Lesl1e

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/3 cup flour
1 teaspoon salt
1 dash ground pepper
1 teaspoon paprika
2 1/2-3 lbs chicken, cut up or 2 1/2-3 lbs boneless chicken breasts
4 tablespoons butter
2 cups potatoes, cut in wedges (unpeeled opt.)
3/4 cup sliced onion
1 chicken bouillon cube
1/2 cup boiling water
white wine, to taste to thin gravy a little

Steps:

  • Combine flour, salt, pepper and paprika in a bag. Add chicken and shake. Brown in butter in large skillet. Push chicken pieces to center of pan. Arrange sliced potatoes around the edge. Season potatoes with salt and pepper. Sprinkle sliced onion over all. Dissove bouillon cubes in water. Pour over chicken. Cover and simmer 35 minutes or until chicken and potatoes are tender. Can add white wine, if you like. (I make more gravy because that is how we like it. I use double or triple the flour, butter and bouillion and spices to taste).

Nutrition Facts : Calories 585.2, Fat 37.9, SaturatedFat 14.8, Cholesterol 160, Sodium 976.2, Carbohydrate 24.6, Fiber 2.5, Sugar 2.1, Protein 35.3

COPYCAT FRIED CHICKEN SANDWICH



Copycat Fried Chicken Sandwich image

After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

3 boneless skinless chicken breast halves (6 ounces each)
3/4 cup buttermilk
2 teaspoons hot pepper sauce
2 large eggs, beaten
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon each onion powder and paprika
2 teaspoons pepper
1 teaspoon salt
1/3 cup canola oil
6 brioche hamburger buns, split
Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Steps:

  • Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

Nutrition Facts : Calories 384 calories, Fat 17g fat (3g saturated fat), Cholesterol 136mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

DEEP SOUTH FRIED CHICKEN



Deep South Fried Chicken image

This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!

Provided by Marilyn

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 5

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

Steps:

  • Heat the shortening in a large, cast iron skillet over medium-high heat.
  • In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
  • Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g

VICHYSSOISE



Vichyssoise image

This chilled velouté is made with humble ingredients, but with a little technique, the leeks, potato, and silky crème fraîche come together for a bowl of pure luxury. Though its namesake is the spa town of Vichy, France, the cold version of this potato soup was invented at the Ritz-Carlton Hotel in New York City.

Provided by Daniel Boulud

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
4 leeks, white parts only, trimmed and cleaned
1 rib celery
Sea salt
2 large Idaho potatoes, peeled
1 1/2 quarts chicken stock
1 sprig thyme
1 sprig parsley
1 bay leaf
2 cloves garlic
2/3 cup crème fraîche, plus more for garnish
Ice cubes
Chives, for garnish

Steps:

  • Melt butter in a stockpot over medium heat. In a second stockpot over low heat, warm the chicken stock. Meanwhile, slice the white parts of the leeks in half lengthwise; then thinly slice. Trim and thinly slice celery. Add leeks and celery to the melted butter; gently sweat until translucent, 7-8 minutes, adding a pinch of salt halfway through. Make sure the vegetables do not take on any color.Meanwhile, slice potatoes lengthwise into 4 wedges, then roughly dice into 1-inch chunks. When the leeks and celery are translucent, add warmed stock, followed by the potatoes.
  • Make a sachet: Lay a square of cheesecloth large enough to fit the herbs on a flat surface. Place thyme, parsley, bay leaf, and garlic in the middle; then wrap into a bundle and tie with butcher's twine. Submerge the sachet in the soup and simmer, uncovered, until potatoes are soft, 15-20 minutes.
  • When a fork easily pierces a potato, the soup is ready to be blended. First, remove the sachet. Then use a ladle to remove 1½ cups of broth; set aside. Carefully add the rest of the soup to a blender and cover. Blend, beginning on low speed, then slowly increasing to high speed. When the soup is pale and completely puréed, turn off the blender and add crème fraîche. Cover and continue blending on high speed to a light, smooth texture. Test the thickness, then add some of the reserved broth as necessary to thin the soup, and blend again. Set aside the remaining broth.
  • Strain the soup (optional): In a large bowl filled with ice, chill a second bowl large enough to hold the soup. Strain the soup through a chinois or fine-mesh strainer into the chilled bowl; use the back of a ladle to help push the soup through the strainer. The vichyssoise will have a syrupy texture when it's warm, but it will become thicker and more velvety as it chills in the bowl. Let cool for 1 hour.
  • When the vichyssoise is chilled, strain more reserved broth into the soup as needed to thin to desired consistency; stir well to combine. Ladle into a bowl. Shape quenelles of crème fraîche (optional): Pass about a tablespoon of crème fraîche back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Garnish each bowl with a quenelle of crème fraîche and several chive batons before serving.

FRESH FENNEL VICHYSSOISE



Fresh Fennel Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Potato     Vegetable     Appetizer     Lunch     Pernod     Fennel     Fall     Spring     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
2 onions, sliced
1 pound small white potatoes, unpeeled, cut into 1/2-inch pieces
4 cups chicken stock or canned low- salt chicken broth
2 tablespoons Pernod
2 cups half and half

Steps:

  • Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
  • Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)

SAFFRON VICHYSSOISE



Saffron Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Vegetable     Saffron     Leek     White Wine     Fall     Chill     Gourmet

Yield Makes about 11 cups, serving 8 to 10

Number Of Ingredients 13

4 cups finely chopped white and pale green part of leek, washed well and drained
1 cup finely chopped onion
3 ribs of celery, sliced thin (about 1 cup)
3 carrots, sliced thin (about 1 cup)
3/4 teaspoon dried thyme, crumbled
1 bay leaf
1/2 stick (1/4 cup) unsalted butter
2 large russet (baking) potatoes (about 1 pound)
1/2 teaspoon saffron threads, crumbled
2/3 cup dry white wine
4 cups chicken broth
2 cups water
3/4 cup half-and-half

Steps:

  • In a heavy kettle cook the leek, the onion, the celery, the carrots, the thyme, the bay leaf, and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the potatoes, peeled and cut into 1-inch pieces, the saffron, the wine, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the vegetables are very tender. Discard the bay leaf and in a blender purée the soup in batches, transferring the soup as it is puréed to a large bowl. Stir in the half-and-half and salt and pepper to taste, let the soup cool, and chill it for at least 8 hours or overnight.

LIGHT VICHYSSOISE



Light Vichyssoise image

Provided by Barbara Kafka

Categories     easy, soups and stews, appetizer

Time 15m

Yield 4 cups

Number Of Ingredients 7

3/4 pounds potatoes, peeled and coarsely chopped in a food processor
2 leeks ( 1/2 pound each) dark green end discarded, cleaned and coarsely chopped in the food processor
2 1/4 cups chicken broth
1/3 cup part skim-milk ricotta cheese
1/2 cup buttermilk
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives, optional

Steps:

  • Place the potatoes and leeks in a 2-quart souffle dish and add 1 1/2 cups of the broth. Cover tightly with microwave plastic. Cook in a 650- to 700-watt oven at 100 percent power for 10 minutes.
  • While the potatoes and leeks are cooking, combine the ricotta and 1/4 cup of the broth in the food processor. Process until very smooth.
  • Remove potato and leek mixture from oven. Prick the plastic to release steam and uncover. Add to the food processor with the remaining broth and process until very smooth. Remove to a serving bowl. Stir in the buttermilk and salt and chill for 3 hours or overnight. Serve with a sprinkling of chives on top, if desired.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 6 grams

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Polenta coated chicken. Storecupboard polenta adds a point of difference to this versatile fried chicken recipe. The recipe lists buttermilk but regular milk can be used instead. You’ll just need a touch of paprika and cayenne spice for flavouring and the bonus cornbread on the side makes this a celebration of Southern US cuisine.
From bbcgoodfood.com


VICHYSSOISE - TRADITIONAL AND AUTHENTIC FRENCH RECIPE | 196 FLAVORS
2021-03-24 Instructions. In a pot, melt the butter over medium heat. Add the leeks, lower the heat and gently fry without browning. Add the potatoes, and mix well. Add water and season with salt and pepper. Bring to a boil and cook over low to medium heat for about 30 minutes, or until the potatoes are tender.
From 196flavors.com


INA GARTEN VICHYSSOISE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Zucchini Vichyssoise Recipe | Ina Garten | Food Network best www.foodnetwork.com. Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower ...
From therecipes.info


VICHYSSOISE - LIZ THE CHEF
2011-07-14 1. Heat the olive in a soup pot. Add chopped leeks and onions and cook over medium heat until limp, about five minutes.Do not brown the leeks and onions. 2. Add the diced potatoes and chicken stock. Reduce heat to medium-low, cover the pot and cook until potatoes are easily pierced with a fork, about 20 minutes. 3.
From lizthechef.com


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