It's Just So Good

Even though I am a chef instructor at the uber-French oriented Le Cordon Bleu College of Culinary Arts Chicago, more often than not, good old American comfort food classics tend to be the dishes I find myself dreaming of, drooling over, or devouring. It's not that I don't sincerely enjoy French food and cooking techniques...I do. But the honest simplicity of certain recipes from the American comfort/soul food/picnic-fare genre speaks to me on a level that needs no translation.

The one dish that I am referring to today is, of course, fried chicken. Golden, crunchy, salty, spicy, juicy, tender, soul satisfying deep-fried poultry goodness. There is almost nothing better. I'm sure there are many people that don't share my passion for this classic preparation, and that's fine...I don't understand why, but to each their own.

In my class yesterday evening, I was teaching my students how to break down a whole chicken into pieces suitable for use in any number of recipes. The particular cooking technique and recipe they were focusing their attention on for this class was a saute © of a chicken breast served with a classic French sauce called Chasseur, and a potato preparation known as Pommes Rissoler. This is certainly a very tasty dish, but can you guess what I did with the few extra chickens that we had leftover? That's right. It took me no time at all to realize that if we had extra chickens, we were going to cut them up, soak the pieces in buttermilk, season them, dredge them in spicy flour, and deep-fry them at 300 degrees Fahrenheit until they were GBD (chef instructor speak for golden brown and delicious). This was the chicken preparation I was dreaming of and drooling over all night...my apologies to the Poulet Saute Chassuer aux Pommes Rissoler.

While it’s true that I have one taste of each of my students' creations for purposes of constructive criticism, just one taste of fried chicken is never enough, so I made sure that I ate four or five pieces in between bites of the French haute cuisine "poulet". And when this chef eats fried chicken, it has to be drizzled with honey and hot sauce. If you have yet to try it that way, don't wait too much longer...you're depriving yourself of one of the world's most delicious experiences.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
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            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
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            • Offers externship experiences to students for experience in the field.
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