MICHAEL SYMON FRIED CHICKEN RECIPES

Steps:

• In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil
• Season with a pinch of salt and a twist of pepper
• Add the cabbage, carrot, jalapeno, and scallion and toss to combine
• Add the sesame seeds and refrigerate the slaw until needed
• In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend
• Season both sides of the chicken with a few pinches of salt and twists of pepper
• Dredge the chicken thighs in the cornstarch, making sure to coat all sides well
• Shake off the excess
• Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight
• Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot
• Set over medium-high heat and heat oil to 360°F
• In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend
• Add the vodka and water or seltzer and stir until no lumps remain
• Let stand for 1 minute
• When the oil is hot, dip the chicken into the batter and allow the excess to drip off
• Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes
• Remove using a slotted spoon and drain on a plate lined with paper towels
• Season with a few pinches of salt
• Serve immediately with the slaw

Steps:

• For the chicken paprikash: Preheat the oven to 400 degrees F.
• Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper. 
• Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
• Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
• For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
• Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
• Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
• Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.