Yeah, it's a mouthful. © Ryan Schierling |
We also tried a version that incorporated the copious cheese typically found in King Ranch Chicken (a Texas toast grilled-cheese sandwich with American and smoked cheddar cheese under the chicken-fried chicken) but it was just too rich and heavy. This version was just right.
Chicken-fried Chicken à la King Ranch Chicken
6 serrano peppers, seeded and chopped
8 tomatillos
4 poblano peppers
1 head garlic
2 tablespoons masa harina
1 heaping tablespoon cumin
1 cup chicken stock
1 cup heavy cream
kosher salt
1 pint buttermilk
1 cup flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
oil, for frying
1 tablespoon butter
1 tablespoon sherry
butter
must have gotten ahold of some pretty good stuff before writing this recipe.rl ps,tried a variety of log in to comment methods but this was the only one that worked {I hope}
ReplyDeleteRL - Haha, sometimes I wonder the same thing! But it was tasty, and that El Rey sauce is golden for all kinds of applications - a new favorite of mine, at least.
ReplyDeleteI think the trick is that 'Comment as:" will recognize you if you're already logged in to your profile with Google or Typepad, etc. Otherwise, you may use "Anonymous" and just identify yourself as you have here.
Julie and Ryan, Again you have successfully made me wish computer screens were food teleportation portals. I.Want.This.
ReplyDelete