This Grapefruit Margarita is a refreshing and great twist on a classic cocktail, possibly the perfect Margarita for Winter! And it’s new BBF is homemade, juicy, perfectly seasoned Fried Chicken! Fried Chicken and Grapefruit Margarita are a killer combo!
We decided to take a different turn with cookbook club last session. We decided to review a blog (not mine thank goodness) and decided upon Ashley Rodriguez’s Not Without Salt. I made Ashley’s Fried Chicken and Grapefruit Margarita.
Now, I really like most of Ashley’s recipes (and her photos are stunning). You might remember that I did a workshop on her cookbook, Date Night In. I picked my cookbook club recipes based upon recipes I had made previously from Ashley’s blog. The Fried Chicken was a top pick and I love her simple, yet impactful cocktails.
The Fried Chicken is almost haunting … in a good sense. It was the last meal I made before I had my third baby (which sounds a bit weird, but when you have a new bay and a c-section the last thing you want to do is cook a meal). Regardless, the Fried Chicken was outstanding and I’ve been looking for an excuse to make it again. Cookbook Club provided the best excuse for a repeat making of this Buttermilk Fried Chicken.
I love seasonal drinks. This Grapefruit Margarita is a great way to feel all the vibes of summer, but with winter fruit. It’s not as tart as the regular lime margarita, but I love the pink hues, and the subtle melding of flavours.
The blog was fairly well received I’d say. Not Without Salt averaged around 6.5-7 which means most cookbook club members will go back to the blog for recipes or inspiration.
A couple of members had issues with going through the blog overall. A number of recipes had been moved off the website to other sites (like over to Food52 for example) and some recipes had be archived and republished under new titles which made it a bit complicated to search for recipes to make. For everyday users, this makes no difference.
The favourite dishes of the night were the Warm Kimchi Cheese Dip and … the Fried Chicken! Kimchi Dip won, but Fried Chicken was a very close second. I really loved the Middle Eastern Nachos with Spiced Chickpeas (as in I could eat for dinner 4-5 days out of the week). The Chickpea Salad with Fennel and Herbs also got a couple of votes for best dish.
Other cookbooks we’ve loved:
This Grapefruit Margarita is a refreshing and great twist on a classic cocktail, possibly the perfect Margarita for Winter! And it's new BBF is homemade, juicy, perfectly seasoned Fried Chicken!
- 1 tsp smoked sweet paprika
- 1 tsp dried oregano
- 1 tps dried thyme
- 1 tsp dried marjoram
- 2 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 tsp kosher salt
- 4-6 medium boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1 cup buttermilk
- 1 large egg
- 3-4 cups high heat tolerant vegetable oil, such as canola or peanut
- 2 oz. fresh squeezed pink grapefruit juice
- 2 oz. tequila
- 1 oz. Cointreau
4-24 hrs before frying the chicken, whisk together the herbs and spices (paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt). Remove 1 tablespoon of spice mix and set aside for later. Sprinkle the rest of the mix all over the chicken thighs. Cover and refrigerate.
Add oil to a large heavy pan (such as a high-rimmed cast iron pan) until oil reaches 3/4" high. Heat, over high, to 365° F*. Preheat oven to 375° F**.
While waiting for oil to come to temperature, mix together the flour, cornstarch, baking powder, and reserved spice mix in a shallow dish. In another shallow dish whisk together the buttermilk and egg.
Set an oven-proof wire rack above a baking sheet.
Dredge 1-2 pieces of chicken in the buttermilk mixture, then the flour mixture, and back to the buttermilk mixture and finishing with the flour mixture.
Fry the chicken for 4 to 5 minutes per side and until deep golden brown all over. If cooking chicken in batches, be sure to return the oil to 365° F (otherwise the fried chicken will be soggy and not crispy).
If the chicken is not fully cooked (the internal temperature should read 165° F), place the chicken on the wire rack and bake for 8 to 10 minutes, or until just cooked through.
Salt the rim of a glass (optional) and add grapefruit juice, tequila, and Cointreau to glass. Gently stir and top with ice.
* the easiest way to tell how hot the oil is, is with a candy thermometer. An instant read meat thermometer won't work and could get damaged if used here.
** depending upon the size of your chicken thighs you may or may not need the oven. Only the larger thighs I had required the additional cooking time. Chicken should always be cooked to an internal temperature of 165° F.