Edible Blue Ridge Summer 2022

Recipe by Andy Shipman, Veritas Vineyard & Winery, Afton FRIED CHICKEN TACOS WITH PEACH SALSA These chicken tacos are an ever-evolving summertime meal. My love for them started when I was in college in Fredericksburg and working at Foode for co-owner/chef Joy Crump. In the summer, an iteration of these tacos would hit the menu for a short period of time. They have since been one of my favorite go-to summertime dishes. The simplicity of 4-ingredient tacos, with the salty-sweet relationship of chicken and peach, make these a light and enjoyable summer meal. COOKING FRESH

INGREDIENTS: Fried Chicken Marinade 2 pounds chicken breasts, cut into strips 1 quart stabilized buttermilk 2 tablespoons Tapitio hot sauce 3 tablespoons Lawry’s Seasoned Salt 3 tablespoons Chef Paul Prudhomme Blackened Red sh Magic Fried Chicken Marinated chicken 3 cups all-purpose our 4 tablespoons Lawry’s Seasoned Salt 4 tablespoons Chef Paul Prudhomme Blackened Red sh Magic Peanut oil or other neutral oil Peach Salsa 1 red onion 1 bunch cilantro or parsley 1 pound fresh yellow peaches 1 lemon

PREPARATION: For the Fried Chicken

Combine all the ingredients in a container and marinate overnight. The next day, combine our, seasoned salt, and blackening mix. Drain the chicken from the marinade and toss in our to evenly coat. Take the chicken out of the our and put on a sheet tray, then leave at room temperature for at least 30 minutes. The breading will become tacky and will give you a crispier result. Fill a dutch oven 2/3’s full with peanut oil or another neutral oil. Set on medium heat until the oil reaches 325°F, as read with a candy thermometer or an instant read digital thermometer. When chicken is tacky, start dropping the chicken into the oil. Unlike other recipes, you do want to overcrowd the pot without causing the oil to over ow. Overcrowding the pot will drop the temperature of the oil, letting the chicken cook all the way through before the breading gets too dark. Once the chicken has reached 165°F, remove to a sheet tray lined with a paper towel. For the Peach Salsa The day you plan to eat the chicken, nely dice half of a red onion, cilantro or parsley, and the best local yellow peaches you can nd. Put them in a bowl and toss with the juice of a lemon and a pinch of salt. To Finish To heat the corn tortillas, place them on an open ame burner and lightly char them on both sides. Fill each tortilla with fried chicken, peach salsa, cotija cheese and a few dashes of your favorite hot sauce.

Corn tortillas Cotija cheese

40 | EDIBLE BLUE RIDGE SUMMER 2022

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