![]() And it did well, earning him a James Beard Award nomination. ![]() His first book, “Try This,” he said, was a “getting to know you” book. ![]() That’s because it’s included in Blais’ new cookbook, “So Good.” This recipe and 99 others represent the native New Yorker’s affection for home cooking. If you crave it, not only can you get it at Crack Shack, you can now make a close version of it at home. The result is an über crispy, spicy crust, complementing the tender meat beneath that sports heat mixed with tanginess. The coating is flour mixed with a Japanese seasoning called karaage. Then they’re sprinkled with a spice mix of cayenne, sweet paprika, light brown sugar, garlic powder, onion powder, ground pepper and salt. The chicken pieces are brined overnight in buttermilk, hot sauce and pickle juice. The fried chicken is prepared in a spicy Nashville style, Blais later explained, one of Crack Shack’s fried chicken preparations.
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