Joe Roshkovsky
Decadent Yorkshire Pudding with Crispy Chicken
This delicious dish combines the traditional Yorkshire Pudding, a classic British side, with savory crispy chicken to create a mouthwatering meal. The Yorkshire pudding, made from a simple batter, puffs up beautifully in the oven, providing a light and airy contrast to the rich and flavorful crispy chicken. Perfect for a Sunday roast or a luxurious weeknight dinner, this dish is sure to impress your family and guests alike.
Ingredients:
For the Yorkshire Pudding:
1 cup all-purpose flour
1 cup whole milk
3 large eggs
1/2 teaspoon salt
1/4 cup beef drippings or vegetable oil
For the Crispy Chicken:
4 boneless, skinless chicken thighs
1 cup buttermilk
1 cup all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
Vegetable oil, for frying
Instructions:
1. Prepare the Yorkshire Pudding Batter:
1. In a mixing bowl, whisk together the flour and salt.
2. In a separate bowl, whisk together the eggs and milk.
3. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps.
4. Cover and let the batter rest at room temperature for at least 30 minutes.
2. Prepare the Crispy Chicken:
1. Place the chicken thighs in a bowl and pour the buttermilk over them. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
3. Remove the chicken thighs from the buttermilk, allowing any excess to drip off.
4. Dredge the chicken thighs in the seasoned flour mixture, pressing lightly to adhere.
5. In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
6. Fry the chicken in batches until golden brown, crispy, and cooked through, about 6-8 minutes per side. Transfer to a wire rack to drain excess oil.
3. Cook the Yorkshire Pudding:
1. Preheat your oven to 425°F (220°C).
2. Place a 12-cup muffin tin or a roasting pan in the oven to preheat.
3. Once the oven is hot, carefully remove the tin or pan and add a small amount of beef drippings or vegetable oil to each cup or section.
4. Return the tin or pan to the oven for 5 minutes, until the oil is very hot and shimmering.
5. Carefully pour the batter into the hot oil, filling each cup or section about halfway.
6. Bake for 20-25 minutes, without opening the oven door, until the puddings are puffed and golden brown.
4. Serve:
1. Serve the crispy chicken thighs alongside the freshly baked Yorkshire puddings.
2. Optionally, drizzle with gravy or serve with a side of your favorite vegetables.
Enjoy your Decadent Yorkshire Pudding with Crispy Chicken, a perfect blend of comforting and savory flavors!
