Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Sous Chef Cera Mersereau-Riley of Revolve Food and Wine in Bothell. Revolve is inspired by exceptional food, great wine, and a passion for wellness. Their menu is gluten-free, grain-free, non-GMO, organic, and local whenever possible.

Cera has been in the culinary industry for more than 15 years, but has been in a kitchen since childhood, learning how to cook from her great grandmother, grandmother, and mother. She started off in fast food and moved to working at pubs and restaurants. She has worked at many of the venues within Tulalip Resort Casino as well as several places in Seattle and Bellevue. She has a passion for cooking and a love for the challenge that Revolve Food and Wine gives her.

Brining is key to having restaurant style chicken at home, by Sous Chef Cera Mersereau-Riley

A brine is a mixture of salt, water, spices and sometimes vinegar to use in pickling or brining a variety of meats. It helps the meat absorb more liquid and salt, allowing it to retain more moisture during the cooking process.

There are many recipes for brine and many restaurants have their own depending on the style of cooking or the type of the food being prepared, but it is not that hard to do at home. All you need is a jar of pickles. Pickle Juice is a fast and easy way to brine chicken and other meats without having to pull out the measuring cups and follow a recipe.

Chicken Strips

Serves 3-4

Ingredients

1 pound chicken (breast is best to use, but use whatever you like)
2 cups pickle juice
2 cups arrowroot powder (or potato starch)
2 tablespoons paprika (halved)
2 teaspoons salt (halved)
1 teaspoon pepper (halved)
1 teaspoon cayenne (halved)
1 cup of buttermilk

Method

Cut your chicken down into 2-ounce pieces and place into a container with pickle juice to brine for a minimum of 20 minutes. Brining for an hour will give you the best result.

Take 2 two cups of arrowroot powder or potato starch and add 1 tablespoon of paprika, 1 teaspoon of salt, ½ teaspoon of pepper, and ½ teaspoon cayenne. Mix all the dry ingredients into a bowl and set aside as your dredge.

Take buttermilk and add 1 tablespoon of paprika, 1 teaspoon of salt, ½ teaspoon of pepper, and ½ teaspoon cayenne. Mix well and set aside.

Heat your oil (about 3 cups) to 350 degrees and pull your chicken from your brine. Place into your buttermilk mix, making sure it is coated thoroughly. Then coat each piece of chicken in the dredge mix and drop into your hot oil. It will take 6 to 8 minutes until chicken is cooked through to 165 degrees.

Tastes great with honey mustard, which is my favorite.

Revolve Food and Wine
10024 Main Street
Bothell, WA 98011
425-287-6420

revolvefoodwine.com

February 2020