Four questions for: Chef and author Norman Van Aken

Chef Van Aken's Hot Fried Chicken Salad

For the Honey Mustard Dressing:

Yield: 2 Cups

• 2 egg yolks
• 1 tablespoon honey
• ¼ cup Creole mustard
• ¼ cup Spanish sherry wine vinegar (or balsamic vinegar)
• 1 cup canola oil
• ⅓ cup extra virgin olive oil
• 2 tablespoons dark roasted sesame oil
• 1 tablespoon salsa Sriracha
• Freshly squeezed lemon juice, to taste

Beat the egg yolks in an electric blender with the honey and mustard. Add a few drops of vinegar a few times while it emulsifies. Continue until pale. (Allow plenty of time in the mixer for this to take place).

Now gradually add in the three oils, with the machine running. (If it starts getting overly thick add a little more vinegar).

Finish adding the oils and then the remaining vinegar. Add the salsa Sriracha. Season to taste with lemon juice, kosher salt and/or black pepper. Reserve until needed.

For the egg wash marinade and chicken:

Yields: 2 Cups of marinade

• 3 whole eggs, beaten
• 1 cup heavy cream
• ¾ tablespoon paprika
• 1 jalapeño, stems and seeds removed, sliced thin
• ¾ tablespoon crushed red pepper
• ¾ tablespoon cayenne pepper
• Salt and pepper to taste
• 4 boneless chicken breasts, sliced across the breast into “finger” shapes, (skinless if desired)

Beat the eggs with the cream. Add the rest of the marinade ingredients and mix. Add the chicken pieces and stir around to coat all the pieces. Cover and marinade overnight, (or at least four hours).

For the “Hot Fry Flour:”

• 1½ cups all-purpose flour
• ¾ tablespoon salt
• 2 tablespoons black pepper
• 3 tablespoons crushed red pepper
• ¾ tablespoon cayenne pepper

Mix all together and keep in a sealed container until ready to use.

To finish the dish:

• Peanut oil for frying the chicken
• 1-2 heads inner romaine leaves, washed, torn or chopped into bite-sized pieces
• ¼-½ of a red onion, peeled and thinly sliced into rings

Take the chicken fingers out of the egg wash marinade and roll in the flour mixture.

Get a large sauté pan hot over medium-high heat. Add enough peanut oil to immerse the chicken. When the oil is hot enough carefully lay some of the chicken in the hot oil. Work in batches as necessary to avoid crowding the pan. As they get golden brown on one side turn them and brown them on the other side. Remove to paper toweling and keep warm. Clean out the pan between batches.

Put the lettuces in a large bowl and add enough dressing to coat. Divide the dressed lettuces between serving bowls. Cut the chicken into bite-sized pieces. Top the greens with the hot chicken and red onions and serve immediately.

From Norman & Justin Van Aken's “My Key West Kitchen”

Where to catch Chef Van Aken

Chef and cookbook author Norman Van Aken will participate in two events at the Tucson Festival of Book’s Culinary Tent:

• 10 -11 a.m. March 14, Culinary Stage. Van Aken will discuss and sign copies of his book, “No Experience Necessary,” a memoir of his 20-plus years in the culinary field.
• 2:30-3:30 p.m. March 14, Koffler Room 216, Van Aken will join Gabrielle Hamilton, author of “Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef,” for a panel discussion, “Playing with Fire & Knives: Becoming a Chef." The session will be moderated by the former editor-in-chief of Bon Appétit magazine, Barbara Fairchild.