GMA: Michael Romano Secret Ingredient Recipes
As Good Morning America came to a close May 3 2013, everything came together nicely. Chef Michael Romano stopped by to show off some secret ingredients from his recipes, but before anyone said anything, the camera showed electro pop sensation Icona Pop, who already performed earlier in the broadcast, dancing right in the crowd, shoulder to shoulder with people who’d come to see GMA. It was a great little sight that you may have missed if you weren’t looking closely.
Chef Michael Romano has a new cookbook called Family Table that’s full of great recipes that top restaurants make for their staff. Because so many of them have secret ingredients, GMA had each of the anchors taste a meal and guess what the secret ingredient was. They were:
- Josh Elliott tried the fried chicken, which had graham crackers in it.
- Then there was a soup, which Sam Champion thought had white wine in it, but turned out to have corn in it.
- Next up was a salad that Lara Spencer tasted. The dressing didn’t have oil, but it did have maple syrup.
Here’s the recipe for that delicious-looking fried chicken, which has crushed up graham crackers in it.
Graham Cracker Fried Chicken Ingredients:
- 1 3- to 3½-pound chicken, cut into 10 pieces (legs, thighs, wings, and breasts split and halved again; back reserved for stock if desired)
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 cup graham cracker crumbs
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- ¾ teaspoon cayenne pepper
- Vegetable oil for deep-frying
Graham Cracked Fried Chicken Directions:
- Soak chicken pieces in the buttermilk in a large bowl for 30 minutes at room temperature. Turn occasionally.
- Combine flour, paprika, salt, garlic powder, cayenne pepper and crumbs in a medium bowl. Drain the chicken pieces and press into seasoned flour.
- In large skillet, heat two inches of oil over medium-high heat until it reaches 325 degrees.
- Carefully add chicken pieces in batches, without crowding them. Cook each wing for 6 minutes and the rest of the pieces for 8 minutes.
- Turn with tongs and cook other side for another 6 minutes for wings and 8 minutes for the rest.
- Remove chicken and drain on paper towels. Make sure the oil reaches 325 degrees again before you fry the next batch.
- Serve immediately.