The Chew: Midwestern Fried Chicken Recipe with Candice Swanepoel

The Chew: Naughty & Nice Cookoff

Michael Symon faced off with co-host and friend Mario Batali to make his Midwestern Fried Chicken with a Victoria’s Secret model. He was competing against Mario’s Fried Pork Chop Sandwich Recipe, and the stakes were high for both of them. But only one recipe could come out on top.

The Chew: Michael Symon Midwestern Fried Chicken Recipe Ingredients

Michael Symon cooked with Candice Swanepoel and if he won, Mario would have to admit that Greek food is better than pasta. Candice said she feels more pressure in the kitchen than on the runway modeling a fantasy bra.

The Chew: Midwestern Fried Chicken Recipe with Candice Swanepoel

The Chew’s Michael Symon teamed up with Victoria’s Secret angel Candice Swanepoel to prepare his Midwestern Fried Chicken in competition with Mario Batali.

Despite the delicious dish, Michael’s recipe lost out by a hair to Mario Batali in a vote by the tasting table.

  • 1 Whole Chicken (in 10 pieces)
  • 6 cloves smashed Garlic
  • 1 cup Flour (and 3 tbsp)
  • 1 tsp Paprika
  • 3 cups Chicken Stock
  • 2 cups Buttermilk
  • torn Sage leaves
  • 1 cup Crackermeal
  • 1/2 cup Lard (or Chicken Fat)
  • Salt & Pepper

Michael Symon: The Chew Midwestern Fried Chicken Recipe Directions

  1. Season chicken pieces with salt and pepper. You should have wings, halved breasts, thighs and legs.
  2. Mix half your garlic with buttermilk and half your sage.
  3. Let chicken marinate in this mixture for a few hours or overnight.
  4. Preheat the oven to 375 F.
  5. Heat a skillet to medium high.
  6. Combine flour with paprika and crackermeal.
  7. Take chicken out of the marinade and dredge it in the flour mix.
  8. Add lard to the hot pan and brown chicken pieces on both sides.
  9. Remove to a baking sheet.
  10. Stick it in the oven to cook through for 13-15 minutes.
  11. Make gravy in the used pan, combining the remaining sage and garlic.
  12. Saute to crisp the sage and then add three tablespoons of flour.
  13. Whisk to combine and then add a cup of chicken stock. (Throw in hot sauce if you like!)
  14. Whisk in one cup of chicken stock, removing lumps.
  15. Add salt and pepper. Bring to a boil.
  16. Reduce and simmer, cooking 15 minutes, stirring now and then.
  17. Strain and adjust seasonings.
  18. Let chicken rest for a few minutes before serving with gravy.
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About the author

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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