edibleportland.com | 31 There’s something quietly heroic about fried chicken. Humble in its origins, unruly in its preparation, and glorious in its golden, shattering triumph—it rewards patience and care with joy. It's also a fine partner to a good bottle of sparkling wine, which we’ve long said has a particular affinity for salty, crunchy things. Serves 3–6, depending on appetite and generosity INGREDIENTS 6 Bone-in, skin-on chicken thighs ½ Cup Buttermilk 1 Tablespoon Paprika ¼ teaspoon Cayenne 1 teaspoon Garlic powder 1 teaspoon Freshly ground black pepper ¼ teaspoon Dried oregano 1 Cup All-purpose flour ½ Cup Gluten-free flour (or cornstarch, for extra crunch) 4 Tablespoons kosher salt, divided 1-quart Peanut oil, vegetable oil, or Zero Acre oil (if you’re in the mood to explore something new) Make your spice mix: In a small bowl, combine paprika, cayenne, garlic powder, black pepper, and oregano. Brine the chicken: In a large bowl or resealable bag, stir 2 teaspoons of the spice mix and 1 tablespoon of salt into the buttermilk. Add the chicken and toss gently to coat. Refrigerate for at least 4 hours, or up to overnight. The longer it rests, the more tender it becomes—like all good things. Prepare to fry: When ready to cook, heat your oil to 350°F in a Dutch oven or countertop fryer. Be patient here—temperature matters. Flour dredge: In a wide bowl, mix the all-purpose flour, glutenfree flour (or cornstarch), the remaining spice blend, and 3 tablespoons of salt. Yes, it’s a lot of salt. Trust it. Dredge with love: Remove the chicken from the buttermilk, letting the excess cling to the meat, and coat thoroughly in the flour mixture. Press gently to ensure the coating adheres. Fry to golden glory: Working in batches, lower the chicken into the hot oil. Let it fry undisturbed for about 5 minutes before turning or nudging. Cook until deeply golden and the internal temperature reaches 165°F, about 10–12 minutes total. Rest: Transfer to a wire rack set over a sheet pan to drain and rest for 5 minutes. This is essential—it allows the juices to settle and the crust to stay crisp. Serve with sparkle: Pop a bottle of Soter sparkling (think Blanc de Blancs, Brut Reserve or Brut Forte), pour generously, and toast to the alchemy of simple ingredients and a little time well spent. BUTTERMILK BRINED FRIED CHICKEN Chef Clayton Allen Soter Vineyards/Mineral Springs Ranch CAVIAR DIPPER This pairing brings together the best of both worlds—crispy, juicy fried chicken and briny, unctuous caviar. It’s indulgent without being precious, especially when paired with a cold glass of bubbles. High meets low in the most delicious way—no white tablecloth required. Serves 4–6, depending on appetite and generosity INGREDIENTS: 1 Ounce Pacific white sturgeon caviar* ¼ Cup Sour cream 1 Tablespoon Buttermilk 1 teaspoon Salt 1 Tablespoon Chopped parsley 1 Tablespoon Chopped dill 1 teaspoon Minced shallot * Sturgeon caviar is optimal. However, if you’re on a budget, Osetra—sourced from a bottom-feeding sturgeon—offers excellent quality for the price. *
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