Serves 4
Ingredients
4 pieces Smart Chicken (any combination of breasts, legs, thighs, or wings)
1 quart buttermilk
½ cup organic honey
Directions
In a large bowl, combine buttermilk and honey. Submerge chicken in the mixture, cover, and marinate in the refrigerator for 24 hours.
Ingredients (for the Flour Dredge)
1½ cups all-purpose flour
1½ tablespoons kosher salt
½ tablespoon garlic powder
½ tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons harissa pepper
½ cup cornstarch
Directions
In a mixing bowl, combine all ingredients. Heat fryer oil (vegetable or canola) to 300°F. Remove each piece of the chicken from the buttermilk mixture, dredge in flour mixture, and transfer to oil. Fry each piece of chicken until it registers an internal temperature of 165°F in its thickest portion (without touching bone).
Ingredients (for the Kohlrabi Cole Slaw)
1 cup julienned kohlrabi
1 cup ounces julienned heirloom carrots
½ cup ounces julienned radishes
½ cup ounces julienned fennel
1 tablespoon salt
½ cup mayonnaise
3 tablespoons Champagne vinegar
1 tablespoons lemon juice
2 tablespoons sugar
½ teaspoon cayenne pepper
Directions
In a large bowl, toss kohlrabi, carrots, radishes, and fennel with salt. Refrigerate for 1 hour. In a colander, strain liquid (but don’t wash the vegetables), then return the vegetables to the mixing bowl. Add mayonnaise, vinegar, lemon juice, sugar, and cayenne pepper, and toss to combine.
Ingredients (for the Mashed Cauliflower)
2½ pounds cauliflower florets, cut into 2-inch pieces (stems into ¼-inch pieces)
2 quarts water
2 tablespoons salt
1 stick butter
½ cup heavy cream
½ tablespoon kosher salt
½ teaspoon white pepper
Directions
To a large pot, add cauliflower, cover with water and season with salt. Cover and bring to a boil, then reduce to a simmer and cook the cauliflower until fork-tender. Reserve cooking liquid.
In a pot, heat the heavy cream and butter together until butter is melted; mix well. Strain the cauliflower and place in a mixer with the whisk attachment. Whisk the potatoes to start mashing them, then slowly add the liquid until they are completely smooth. Season with salt and white pepper.
Recipe created by Seth Adams, Chef, Riverhorse, Park City, Utah