For this dish we began with a traditional picnic staple, Southern Fried Chicken, and added a strong French accent with apricots and coarse mustard. The flavor is very delicate but distinctly different. Buttermilk tenderizes the chicken and allows the meat to absorb the tastes of the other ingredients. Enjoy it hot or cold, and the leftovers are great the next day! The dipping sauce brings the apricot and mustard back to the foreground, and can be used with many other main courses.
for the marinade
3 pounds boneless chicken breasts or tenders
3 cups buttermilk
1/2 cup each apricot and peach nectar (or one cup of either)
2 tablespoons white wine or champagne vinegar
2 tablespoons salt
3 tablespoons very coarse mustard
for frying
2 cups all-purpose flour
1 tablespoon ground thyme
1 tablespoon freshly ground black pepper
4 cups vegetable oil
for the dipping sauce
1 cup very good apricot or peach preserves
1 cup very coarse mustard
1 tablespoon white wine vinegar or white vermouth
small pinch of salt (optional)
1. Combine buttermilk, nectar, vinegar, salt, and mustard and mix well. Add chicken, making sure the marinade completely covers it, and refrigerate overnight in a tightly sealed container. If necessary, add a little more buttermilk.
2. In a bowl or clean jar, combine ingredients for dipping sauce. Cover and refrigerate overnight.
3. Combine flour, thyme, and pepper one hour before cooking. Cover and set aside.
4. In a large, deep skillet (cast iron, preferably), heat oil to 375º (it should be at a medium boil). Piece by piece, dredge chicken in flour and place in hot oil using tongs. (Don't coat all the chicken ahead of time, as the flour will become doughy and fall off in the oil.)
5. Fry chicken 10-14 minutes, until submerged area is dark golden. Turn each piece with tongs and continue frying until dark golden.
6. Transfer one of the largest pieces to a plate lined with paper towels, pierce with a knife, and press down on meat. If juices are still pink, return to skillet for a few more minutes until done.
7. If you're cooking the chicken in batches, use a slotted spoon to remove any residual crust from the oil.
8. Drain chicken on paper towels. To keep chicken warm, place in a 200º oven in an ovenproof dish.
