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Ham and Cheese Soup

Pumpkin cream soup bowl, served with sesame, prosciutto, parmes

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Recipe

Pumpkin cream soup bowl, served with sesame, prosciutto, parmes
Ham and Cheese Soup
PREP TIME:
20 Minutes
COOKING TIME:
30 Minutes
DIFFICULTY:
Moderately Easy
SERVINGS:
6
Ingredients
  • 16 chicken drumsticks (or a combination of drumsticks and thighs)
  • 1 1/2 cups buttermilk
  • 1 1/2 tablespoons Tabasco sauce
  • 2 teaspoons salt
  • 2 tablespoons black pepper (divided)
  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • Vegetable oil (for frying, about 3 cups)
Instructions
  1. Heat the warming drawer or oven to 200 F.
  2. Pat the chicken with paper towels to dry. Do not rinse your chicken, as the splatter of water and raw chicken juices can only increase the chance of cross-contamination in your kitchen.
  3. In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
  4. After the marinating period is done, remove the chicken from the buttermilk and let any excess buttermilk drip off. If you have a cooling rack, put the chicken pieces on it, placing paper towels underneath to collect the drippings.
  5. In a large, heavy saucepan, deep skillet, or sauté pan, heat at least 3 cups of oil to about 365 F.
  6. In a large clean bowl, combine the flour, the remaining black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on the rack while waiting for the oil to heat to the right temperature.
  7. Once the oil has reached 350 F, place the chicken pieces in the oil, working in batches. Leave each piece for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, away from bone or fat. The minimum safe temperature for poultry is 165 F.
  8. Once done, remove the chicken pieces to paper towels to drain.
  9. Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.
  10. Serve and enjoy!

Recipe

Pumpkin cream soup bowl, served with sesame, prosciutto, parmes

Ham and Cheese Soup

PREP TIME:
20 Minutes
COOKING TIME:
30 Minutes
DIFFICULTY:
Moderately Easy
SERVINGS:
6
Ingredients
  • 16 chicken drumsticks (or a combination of drumsticks and thighs)
  • 1 1/2 cups buttermilk
  • 1 1/2 tablespoons Tabasco sauce
  • 2 teaspoons salt
  • 2 tablespoons black pepper (divided)
  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • Vegetable oil (for frying, about 3 cups)
Instructions
  1. Heat the warming drawer or oven to 200 F.
  2. Pat the chicken with paper towels to dry. Do not rinse your chicken, as the splatter of water and raw chicken juices can only increase the chance of cross-contamination in your kitchen.
  3. In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
  4. After the marinating period is done, remove the chicken from the buttermilk and let any excess buttermilk drip off. If you have a cooling rack, put the chicken pieces on it, placing paper towels underneath to collect the drippings.
  5. In a large, heavy saucepan, deep skillet, or sauté pan, heat at least 3 cups of oil to about 365 F.
  6. In a large clean bowl, combine the flour, the remaining black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on the rack while waiting for the oil to heat to the right temperature.
  7. Once the oil has reached 350 F, place the chicken pieces in the oil, working in batches. Leave each piece for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, away from bone or fat. The minimum safe temperature for poultry is 165 F.
  8. Once done, remove the chicken pieces to paper towels to drain.
  9. Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.
  10. Serve and enjoy!

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