Fried Chicken and Apples

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Everyone loves fried chicken, the breaded, fried apple takes an old favorite and makes it new. Serve with plenty of napkins on the side.

Ingredients

3 lb. chicken pieces
2 cups buttermilk
2 cups flour
1⁄2 cup crushed corn flakes
2 tsp. paprika
1 tsp. dry mustard
Salt and pepper, to taste
2 large apples, cored
5-6 cups vegetable oil

Steps

1. Place chicken in hotel pan or large, shallow dish; pour 11⁄2 cups buttermilk over chicken. Cover and chill 30 min.

2. In bowl, mix flour, corn flakes, paprika, mustard, and salt and pepper. Drain chicken pieces and dredge in mixture, two at a time, turning to coat all sides. Place chicken on rack and set aside for 30 min.

3. Meanwhile, slice apples about 1⁄2-in. thick. Dip apple rings into remaining 1⁄2 cup buttermilk and dredge with remaining flour mixture. Set on rack.

4. Heat oil in deep fryer to 350°F. Per order, deep-fry chicken pieces in hot oil 10-15 min., lowering temperature to prevent overbrowning, if necessary. When chicken is cooked, keep warm in oven and deep-fry apple rings 5 min.

5. Thread apple rings on wooden skewer and serve in basket with chicken.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources