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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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.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

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.