What’s Happening Today – June 3, 2021
Today on DelmarvaLife –
Bert Adams was born into loving the water life. He helped with his father’s head boat business from the ripe old age of 9, until he was 27. He did commercial fishing for a few years before starting Hook ’em and Cook ’em.
Mountaire Director of Communications and Community Relations Cathy Bassett, and Director of Retail Sales Bruce Mooney join us to show us how to make Nashville-style Hot Chicken!
Step up your chicken sandwich game with this spicy recipe!
Prep – 15’
Cook – 15’
Servings – 4
For the fried chicken:
Peanut oil, for frying
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1 cup buttermilk
2 tsp. hot sauce
1 large egg
4 boneless, skinless chicken thighs, patted dry
2 tbsp. plus 2 teaspoons ground cayenne
1 tbsp. dark brown sugar
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. freshly ground black pepper
For the sandwich:
Shredded iceberg lettuce
4 soft sesame seed buns
Add 1/2 inch of peanut oil to a cast-iron skillet and set over medium-high heat. Meanwhile, set up your breading area: flour, cornstarch, baking powder, and a pinch of salt in a shallow bowl; and buttermilk, hot sauce, egg, and a pinch of salt in another shallow bowl. Whisk each mixture with a fork until well combined.
Season the chicken with salt. Coat in the dry mixture, then dunk in the buttermilk, then back into the dry. Transfer to a plate while the oil reaches temperature (360° F to 375° F). If you don’t have a thermometer, drop a piece of flour mixture into the pan. It should instantly sizzle but not burn.
When the oil is hot, carefully add the breaded chicken thighs. (If there isn’t enough space for all of them, do this in batches—do not overcrowd.) Fry for about 4 1/2 minutes per side. Sprinkle with salt when done.
While frying, combine the cayenne, brown sugar, garlic powder, paprika, and black pepper in a heatproof bowl. When you’re done frying the chicken, add about 1/2 cup hot frying oil to the bowl with the spices and whisk until smooth. Dunk the fried chicken in the spiced oil. (If it gets too thick at any point, just thin out with a little more hot oil.)
Add lettuce with a little mayo and a pinch of salt to sandwich. Add mayo to bottom half, then layer with pickles. Top with chicken, then lettuce. Slather top bun half with more mayo. Enjoy while hot!
It may seem new, but it actually isn’t: the cycling craze on Delmarva dates back to the 1890’s. That’s the subject of today’s Throwback Thursday with Secrets of the Eastern Shore author Jim Duffy!
We stop by 302 Bicycles in Milton, De., where you can get the wheels tuned up, or buy them brand new. You can even learn to disc golf!
And today in the Mr. Food Test Kitchen —
This Lemony Frozen Iced Tea is one of our favorite ways to stay cool during the summer! It’s important to stay hydrated while you’re having fun-in-the-sun, so serve this up to the kids! To make it company fancy you can dress it up with lemon slices and mint. No matter how you serve it, this change-of-pace dessert is going to be a totally new way to feel refreshed!
What You’ll Need
- 6 1/2 cups water
- 6 tea bags
- 1 cup sugar
- 6 tablespoons fresh lemon juice
What to Do
- In a soup pot over high heat bring water to a boil. Remove soup pot from heat and add tea bags; let them steep 10 minutes or until desired strength. Remove tea bags from water and discard.
- Add sugar to tea, stirring to dissolve. Stir in lemon juice and allow to cool.
- Pour tea mixture into a baking dish, cover and freeze at least 6 hours, or until firm.
- Remove from freezer and scrape entire mixture with a fork until fluffy. Serve immediately or spoon into a freezer container and keep frozen until ready to serve.