Poultry: September 2010 Archives

Complete meal includes:
10 Pieces Crispy Fried Chicken
Collard Greens

Fried Chicken (Ingredients)

• 1 Whole chicken cut into 10 pieces (wing, thigh, drumstick, breast cut in half)
• 2 cups Franks Hot Sauce
• 1 Cup Butter Milk
• 1 Tbl Cayenne
• 1 Tbl Garlic Powder
• 1 Tbl Onion Powder
• 5 cups AP Flour
• Kosher Salt and Freshly Ground Black Pepper
  

Submitted by  Chef Ryan Jette of FARM

FARM at The Carneros Inn provides an authentic wine country experience in a dramatic setting.  Chef de Cuisine Ryan Jette has created a menu reflecting the Inn's commitment to simple, elegant food, while highlighting wines of our region and organic and sustainable local agriculture. At FARM guests enjoy a true "farm to table experience, with their new culinary garden.  Also, come to Farm to enjoy the artisan cocktail menu  in the bar and outdoor Pavilion (featuring music on Thursdays through September).