LOCAL FLAVOR • With Chef Ramiro of TLC - The Lab

THE OSIDER NOVEMBER / DECEMBER 2022

HOW TO MAKE FRIED CHICKEN AND HOMEMADE BISCUITS

With Chef Ramiro Guerra, Executive Chef & Partner of TLC - The Lab Collaborative

PHOTOS: ZACH CORDNER

“I chose this dish because we are a scratch kitchen and most of our dishes use many recipes that would make it tough for a home cook. This one is delicious and one of the most sold dishes. Also, the biscuit is something I’m proud of.” — Chef Ramiro

Country Gravy (8 cups)

Ingredients:

8 ounces sausage crumble 4 tablespoons butter ½ cup flour 1 ½ tablespoons garlic 1 ½ teaspoons granulated onion 1 ½ teaspoons granulated garlic 1/2 tablespoon black pepper 2 teaspoons white pepper ½ teaspoon nutmeg ½ teaspoon ground bay leaf 1 ½ teaspoons salt 5 cups heavy cream 2 cups half & half ¼ cup parsley ¼ cup green onion

Preparation:

• Saute sausage and butter. • Add flour and cook for one minute. • Add a bit of cream and mix well so there aren’t any lumps. • Add the rest of the ingredients and mix well, then bring to a soft slow boil. • Cool and refrigerate.

Buttermilk Biscuit (6 servings)

Ingredients:

½ pound butter 2 cups flour 1 teaspoon salt 4 teaspoons baking powder 1/4 teaspoon baking soda 1 cup buttermilk

Preparation:

• Mix all dry ingredients. • Cut in butter with flour mix. • Add buttermilk and mix with a spoon loosely, then place on a clean counter dusted with flour and knead. • Roll out to 1/2 inch thick, then fold and roll three times to 3/4 inch thick. • Cut into 8 rectangles. • Bake at 450 degrees for 1520 minutes.

Fried Chicken:

Part 1: Oside Flour (2 quarts)

Ingredients:

4 cups ap flour 2 cups cornstarch 2 cups potato starch ½ cup seasoned salt Preparation:

• Combine all

Part 2: Chicken Breading Procedure

Ingredients:

2 quarts Oside Flour 1 pound boneless chicken 2 eggs 1 ½ cups buttermilk Seasoned salt for seasoning Preparation:

• Mix eggs with buttermilk and season with seasoned salt. • Pound out chicken for faster cooking to 1/4 inch thick.

This gives you a more breaded surface which everybody loves. • Dredge pounded chicken in Oside Flour then the buttermilk egg mix, then again in the Oside Flour. • Place in hot oil around 350 degrees. Make sure there’s enough oil to cover the chicken. • Cook and flip until it reaches 165 degrees.

Remove chicken. • Cut a biscuit in half, place chicken on top of the biscuit, then pour gravy all over and enjoy.