MASTERCHEF Champ Christine Ha Shares her Buttermilk Fried Chicken Recipe
Christine Ha is not only a MASTERCHEF champion, but also an inspiration to millions. Having been declared legally blind in 2007, she proved that with talent and hardwork, no obstacle is too difficult to overcome. In fact, as she shared when I recently spoke with her, Christine's victory inspired Alexander Weiss to audition for, and eventually win, the first season of MASTERCHEF JR.
In addition to having her own cooking show, FOUR SENSES, Christine released her first cookbook "Recipes from My Home Kitchen: Asian and American Comfort Food" last year, and this November, she will be a part of the first ever MASTERCHEF Cruise. For more information on this one of a kind vacation, visit their website.
When I spoke with Christine, she agreed to share some of her favorite recipes with our BroadwayWorld readers. Up first is her Buttermilk Fried Chicken:
One of my favorite things in the world to eat is fried chicken, and when I was growing up in Texas, southern fried chicken was a monthly staple on our family table. I wasn't lucky enough to have a grandma who fried up chicken in a vat of lard. (I was, however, lucky enough to have a grandma who fried up egg rolls instead!) No, my childhood fried chicken experience consisted of Popeye's. As with every other classic American comfort food, I had to learn how to make fried chicken through my own trial and error. When I made it on MasterChef, I used blood oranges, since I like their sweeter flavor, but you could essentially use any oranges or even orange juice. Buttermilk Fried Chicken goes great with Dirty Rice, Haricots Verts with Pancetta Roasted Brussels Sprouts with Caramelized Fish Sauce Cowboy Corn on the Cob or Garlic Mashed Potatoes.
11/2 cups buttermilk
Zest and juice of 2 oranges
1 tablespoon plus 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 chicken drumsticks Canola oil
11/4 cups all-purpose flour
11/4 cups cornmeal
1 tablespoon plus 1 teaspoon garlic powder
4 teaspoons onion powder
4 teaspoons sweet paprika
1/2 teaspoon ground red pepper