Name: Kefir-Battered Cast-Iron Fried Chicken
Yield: 4–6 servings
Ingredients: 1 1/2 cups organic plain whole-milk kefir; 1 cup kosher salt; 1 whole organic chicken (about 3 pounds); 1 1/2 cups grapeseed oil; 1 cup panko breadcrumbs, crushed; 1/2 cup organic whole wheat flour; 1 tablespoon smoked paprika; 1 teaspoon freshly cracked black pepper; 1 teaspoon cayenne pepper; Pinch of Maldon sea salt

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When a craving for fried chicken hits, I turn to this recipe, which tastes nothing like chicken that's been passed through a fast-food window—and that’s a good thing. The chicken is marinated overnight in kefir, so the lactic acid helps tenderize it while imparting a subtle buttermilk flavor. It’s fried in grapeseed oil, which is high in polyunsaturated fats and vitamin E, plus has a high smoke point, making it a nice substitute for olive or vegetable oils when frying (sautéing and stir-frying, too).

Note

Don’t worry too much about the salt in this recipe—most of it will be left behind in the marinade bowl.

Recipe notes

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Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

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Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.