Presenting My New Crush: Chef Chuck Hughes!

So, I admit it...I am suffering from a huge crush on French Canadian Chef Chuck Hughes. It began with a free preview of the Cooking Channel, where his show "Chuck's Day Off" currently airs in the U.S. Chuck spends his "day off" cooking for friends, families, and other lucky people he wants to give an accessible fine dining experience. I am so attracted to his easy going attitude, love of cooking and food, and I'll just say it...his bad boy tattoos. 

After making my first trip to the Great White North last year, I became introduced to the underestimated culinary adventure that is Canada.  I cannot wait to get up to Montreal and visit Chuck Hughes' restaurant Garde Manger. A lover of music and seafood, Garde Manger boasts the freshest seafood platters and a unique lobster poutine all with the backdrop of Old Montreal. Below is an interview with Chuck Hughes, so you can meet him yourself!

 

Until then, I'll have to try to recreate his comfort food flavors with this recipe for Fried Chicken! Don't be surprised if you get crush too after watching his show and giving his recipes a try yourself!

Fried Chicken
by Chuck Hughes

Ingredients

• 4 tablespoons kosher salt
• 3 tablespoons freshly ground black pepper
• 2 tablespoons ground cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dry mustard powder
• 2 cups all-purpose flour
• 8 chicken drumsticks
• 4 cups buttermilk
• Canola oil, for frying

Directions

1. Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl. Divide the spices evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, and set aside.
2. Rub the chicken drumsticks with the reserved spice mix. Poke all of the pieces with a fork a few times to let the flavors seep down into the meat. Set aside.
3. Pour the buttermilk over the chicken, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour. Cook's Note: You can also let the chicken marinate longer, even overnight.
4. Add the flour mixture to a large re-sealable plastic bag. Remove the chicken pieces from the buttermilk and in batches, drop them into the bag, shaking them to make sure they become heavily coated.
5. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
6. Drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. Work in batches, if necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.
7. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, pop the chicken into a preheated 325 degree F oven, until they are fully cooked.
8. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil.
9. Transfer the drumsticks onto a serving platter, or put into a bucket. Serve the chicken hot, room temperature, or cold.