UBS IN PERSON Cooking Class: Fried Chicken & Mustard Potato Salad

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Fried Chicken and Mustard Potato Salad

Serves 4

For the Spice Mix:

2 tablespoons paprika

2 tablespoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons dried oregano

1/2 teaspoon cayenne pepper

For the Buttermilk Brine:

1 cup buttermilk

1 large egg

Kosher salt

For Finishing the Chicken:

8 Boneless, skinless chicken thighs

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

4 cups vegetable shortening or canola oil

1. Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
2. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
3. Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
4. Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
5. One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
6. Transfer chicken to a clean wire rack set in a rimmed baking sheet, season lightly with salt, and place in the oven. Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes; remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate. Season with salt to taste. Serve immediately.

Mustard & Herb Potato Salad

Serves 4

2 lbs yukon gold potatoes, cleaned

Kosher salt

1 celery stalk, diced

3 spring onions or scallions, thinly sliced

⅓ cup dill, chopped

⅓ cup parsley, chopped

2-3 tbsp mint, chopped

2-3 tbsp tarragon, chopped

Freshly ground black pepper

5 tbsp whole grain mustard

2 tbsp apple cider vinegar

1 tbsp olive oil

1 ½ tbsp maple syrup

2 lemons, zested and juice

1 garlic clove, minced

Pinch red pepper flakes

1. Place the potatoes in a large pot and cover with water and a pinch of salt. Bring to a boil and reduce to a simmer; cook until tender and easily pricked with a fork, about 15-20 minutes. Drain and let cool slightly. Chop into ¾” cubes.
2. Place potatoes, celery, spring onions or scallions and herbs in a large mixing bowl with a generous pinch of salt and pepper.
3. In a small mixing bowl, combine the mustard, vinegar, olive oil, maple syrup, lemon juice and zest, garlic, red pepper flakes, and a pinch of salt and pepper; whisk to combine. Dress potato salad and toss well; taste and adjust seasoning.