Dani Goes South.

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Buttermilk Brined Fried Chicken + Classic AF Wedge Salad with Quick Pickled Onions, Homemade Herbed Ranch + All the Bacon

Dinners, SaladsDani ColombattoComment
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Were I ever to be on death row (and sweet shit, may that NEVER occur,), this would be high up there on my last meal list. There's something so satisfying, summery, and quintessentially all-American (like, back when that phrase had a positive connotation)-feeling about a good 'ol wedge salad and some fried chicken. What is it about the wedge salad that has allowed it to be equal parts guilty-pleasure-trashy (meant as the utmost compliment), and Don Draper over all these years? Like, seriously, what gives you the right, wedge?! My theory is, the wedge salad always been unapologetic-ally, exactly who it is, take it or leave it. Though, from my extensive wedge survey legwork, I'll just say, most people opt to take this heap of iceberg glory any day, when done well. And baby, this one is done well, if I may be so bold as to say so myself... 

We're not reinventing the wheel here, but there are like, three very simple things you can do to take your wedge from just *meh* to the highlight of the dinner table, and I'm not here to keep secrets. 1) Soak your wedges in ice water right up until you're ready to assemble. This keeps them insanely crisp, cold, and refreshing, which is precisely the vibe we are going for here. 2) HOMEMADE. DRESSING. ALWAYS. It seriously makes all the difference. This buttermilk ranch dressing has notes of garlic, lemon zest, and is packed with tons of fresh dill, parsley, and chives for all the freshness. If some of it makes its way onto your chicken, you won't be mad, promise. 3) Keep the toppings simple and punchy. This is a fork + knife salad, so keeping the structural precariousness of accouterments at a minimum is key. Quick pickled onions give an acidic punch, cherry tomatoes for a pop of summery brightness, toasted pepitas for crunch, salty bacon, cause, OBVIOUSLY, and finally, a sprinkle of bleu cheese crumbles, should you so desire. 

Onto the main event- though, wedges could arguably be the main event in my world any day, but I digress... I know everyone, backslash everyone's mom, grandma, etc., has a tried and true fried chicken recipe. This one just happens to be one I've tweaked over the years and really love. The batter is crisp, yet light, and super flavorful. The chicken manages to stay perfectly succulent, thanks to an overnight buttermilk bath, with all the good things. The frying oil even gets infused with some herbs for a hot second (punz), and it makes all the subtly delicious difference.