Fried Chicken Swiss Style

Fried chicken, Swiss style, is a delicious variation of the classic Southern fried chicken that adds a Swiss twist to this beloved dish. In Swiss-style fried chicken, the chicken pieces are coated in a seasoned flour mixture, fried to a crispy golden brown, and often served with a creamy mushroom or cheese sauce. This fusion of American and Swiss flavors creates a delightful combination that is both comforting and savory.

The history of Swiss-style fried chicken is a culinary fusion that combines the traditions of Southern fried chicken with Swiss cooking influences. Southern fried chicken has its origins in the United States, particularly in the Southern states, where it became a staple of comfort food cuisine.

The preparation of Southern fried chicken typically involves marinating chicken pieces in buttermilk, dredging them in seasoned flour, and frying them to perfection. This method of cooking creates tender, juicy chicken with a crispy, golden-brown crust.

The addition of Swiss flavors to fried chicken can be attributed to the blending of culinary traditions in the United States. Swiss immigrants who settled in various parts of the country brought their own recipes and ingredients. Over time, these culinary traditions merged with American cooking techniques and local ingredients to create unique regional dishes.

In Swiss-style fried chicken, you’ll often find Swiss-inspired sauces and ingredients, such as creamy mushroom sauce or Swiss cheese, served alongside or drizzled over the crispy chicken. The rich, creamy flavors of Swiss cuisine complement the crispy and savory fried chicken, creating a comforting and hearty meal.

Today, Swiss-style fried chicken is enjoyed in various parts of the United States, particularly in regions where Swiss culinary influences are strong. It’s a testament to the adaptability and creativity of American cuisine, where flavors and techniques from different cultures come together to create delicious and satisfying dishes.

INGREDIENTS

For the Fried Chicken:

• 4-6 bone-in, skin-on chicken pieces (such as drumsticks, thighs, or breast quarters)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Vegetable oil for frying

For the Creamy Mushroom Sauce: (Optional)

• 1 cup sliced mushrooms
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and black pepper to taste

INSTRUCTIONS

For the Fried Chicken:

1. Marinate the Chicken:
   • Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure the chicken is fully coated. Cover the bowl and refrigerate for at least 1 hour or overnight for best results. This step helps tenderize the chicken and adds flavor.
2. Prepare the Flour Coating:
   • In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to evenly distribute the seasonings.
3. Coat the Chicken:
   • Remove the chicken pieces from the buttermilk and let any excess liquid drip off.
   • Dredge each chicken piece in the seasoned flour mixture, pressing the flour onto the chicken to create an even coating. Shake off any excess flour.
4. Heat the Oil:
   • In a large, deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).
5. Fry the Chicken:
   • Carefully place the coated chicken pieces into the hot oil, skin-side down. Be cautious not to overcrowd the pan; fry in batches if necessary.
   • Fry the chicken for about 10-15 minutes on each side, or until the chicken is cooked through and the exterior is golden brown and crispy.
6. Drain and Rest:
   • Use tongs to remove the fried chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
7. Serve:
   • Serve the Swiss-style fried chicken hot and crispy, either on its own or with a creamy mushroom sauce (see instructions below).

For the Creamy Mushroom Sauce (Optional):

1. Sauté the Mushrooms:
   • In a separate skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms and sauté until they are tender and browned.
2. Make the Roux:
   • Sprinkle the flour over the sautéed mushrooms and stir to combine, creating a roux.
3. Add Broth and Cream:
   • Gradually pour in the chicken broth while stirring constantly to avoid lumps. Once the broth is incorporated, add the heavy cream and continue to stir until the sauce thickens and becomes creamy.
4. Season and Serve:
   • Season the creamy mushroom sauce with salt and black pepper to taste.
   • Serve the sauce drizzled over the Swiss-style fried chicken or on the side as a dipping sauce.

NOTES:

• Swiss-style fried chicken offers a delightful blend of crispy, seasoned chicken with the creamy richness of Swiss-inspired sauces. Whether enjoyed with a creamy mushroom sauce or on its own, this fusion of culinary traditions creates a comforting and flavorful dish that’s sure to satisfy.