This month’s Food ‘n Flix was hosted over at Eliot’s Eats. The movie this month is Bottle Shock, a movie about wine, wine tasting, and blind tasting competitions. This movie is set primarily in Northern California at a Napa County winery. Now very well known for their wine, the region only became popular with its grape growing and wine production because of the competition in this movie, The Judgement of Paris in 1976. Though a wine region since the 1850s, it was this competition that put Napa County wineries on the map for modern wine drinking.
While this wasn’t a huge foodie movie, though a BIG wine movie, I unfortunately could not partake in doing a wine pairing dinner this month. I don’t think I’ve mentioned it before in this blog, but I am pregnant! And because of that, no wine consumption is going on.
But food and drinks I noticed in this film included:
- Pinot Noir
- Roast chicken
- Guacamole and chips
The scene I chose for my inspiration (and shown in the picture above) is when Steven Spurrier, a sommelier, driving through Napa Valley. There’s rows and rows of grapes abound. And he’s looking at a map, trying to get his footing. As he’s stopped looking at the map, he reaches over to his big red and white striped bucket of KFC. He pulls out a piece of fried chicken, inspects it, sniffs it, and eventually takes a bite that leaves a very satisfying crunch.
I picked a recipe out of Salt Fat Acid Heat by Samin Norsat. If you don’t have this cookbook, you should get it. It’s not just a book of recipes, but a book of science. Norsat does a great job of teaching the why we do things in the kitchen, not just the how. This fried chicken also left a satisfying crunch when bit into. These are pretty spicy and very satisfying!
Spicy Fried Chicken
2 boneless skinless chicken breasts
2 chicken drumsticks
1 large egg
1 cup buttermilk
1/2 tbsp tapatio
1 1/2 cups all-purpose flour
Canola oil for frying
2 tbsp canola oil for the spicy oil
1 tbsp cayenne pepper
1 tbsp dark brown sugar
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
- Cut your chicken breasts in half into tenders.
- At least one hour before cooking the chicken season the chicken with salt generously.
- In a shallow dish mix together the flour and a big pinch of salt.
- In another shallow dish, mix together the egg, buttermilk, and tapatio.
- Dredge the chicken in the flour. Then dip into the buttermilk mixture. Let the excess drip back. Then dredge again in flour. Place on a baking sheet until all chicken pieces are ready to fry.
- Heat up a cast iron Dutch oven with canola oil, enough to submerge your chicken pieces in. Once the oil is hot and sizzly, place your chicken in the oil.
- Fry the breast pieces for 10 minutes each. Fry the chicken drumsticks for 12 minutes each. Use tongs to turn them over as they fry to ensure an even cook.
- Place on paper towels on a plate and let drip.
- In a small bowl mix together the 2 tbsp of canola oil, cayenne pepper, dark brown sugar, paprika, ground cumin, and garlic powder. Use a pastry brush to brush your fried chicken with the oil.
- Serves 2.
- Besides Food ‘n Flix, this recipe is shared with Grammy’s Grid.