Florida Fried Baskets Recipe
Make Florida Fried Baskets Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter & Dredge
Proteins & Produce
Seasoning & Finish
Method
Batter & Dredge
- 1
Make dry mix
In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, paprika, and Old Bay (if using). This is the dry dredge for all fried components.
- 2
Make wet batter
In a separate bowl whisk buttermilk, eggs, and hot sauce until combined. The mixture should be smooth and slightly thick; add up to 2 tablespoons water if too thick to coat.
Proteins & Produce
- 3
Prep proteins and produce
Pat chicken and shrimp dry with paper towels. Slice chicken into 1" strips or bite-size pieces. Slice tomatoes into 1/4" rounds if using. If using green tomatoes, keep slices about 1/3" thick so they hold together when fried. Toss corn with a pinch of salt and pepper.
- 4
Dredge and batter
Working in batches, dredge chicken pieces in the dry mix, then dip into the buttermilk batter, then back into the dry mix for a double-coating. For shrimp: toss briefly in dry mix, dip in batter, and return to dry mix. For tomato slices: lightly dredge in dry mix, dip once in batter and shake off excess.
- 5
Fry components
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 1/2" (about 1 to 1 1/2 cups depending on pan). Heat oil to 350°F (175°C). Fry chicken pieces in batches for 5–7 minutes until golden brown and internal temperature reaches 165°F. Fry shrimp for 2–3 minutes until crisp and pink. Fry tomato slices for 2–3 minutes until golden; drain on paper towels. Fry corn in small spoonfuls (use a perforated spoon) for 1–2 minutes to get little crisped corn fritters, or quickly sauté in a skillet with a little oil until lightly charred if preferred.
Seasoning & Finish
- 6
Make the citrus-herb sauce
In a small bowl whisk together mayonnaise, yogurt (or sour cream), honey, Dijon mustard, pickle juice or vinegar, granulated garlic, onion powder, sugar, and the juice of half a lime. Adjust salt to taste. Thin with 1–2 teaspoons of water if needed for drizzling.
- 7
Assemble baskets
Arrange bibb lettuce or bok choy leaves on a platter as small handheld 'baskets.' Place a piece or two of fried chicken, 2–3 fried shrimp, a fried tomato slice, and a spoonful of fried corn in each leaf. Drizzle with the citrus-herb sauce, sprinkle with chopped cilantro, a squeeze of the remaining lime, and finish with a light pinch of kosher salt and freshly cracked black pepper.
- 8
Serve
Serve immediately while hot and crisp. Provide extra sauce on the side. Leftovers can be kept separately in the fridge for up to 2 days, but re-crisping works best in a 400°F oven for 6–8 minutes.