Name: Fried Chicken with Root Vegetable Escabeche
Ingredients: 2 cups white vinegar; 2 cups water; 0.25 cup plus 1 tablespoon granulated sugar; 0.25 cup plus 1 tablespoon kosher salt; 4 medium shallots, roughly chopped (about 2 cups); 8 garlic cloves, roughly chopped (about 1/4 cup); 1 (1-inch) piece fresh ginger, unpeeled, roughly chopped (about 2 tablespoons); 1 medium-size fresh serrano or jalapeño chile, stemmed, seeded, and roughly chopped (about 2 tablespoons); 1 (10-ounce) bunch small carrots with tops, tops trimmed and carrots halved lengthwise (or quartered if carrots are large); 3 small (2 1/2-ounce) golden beets (or 1 large beet), peeled and sliced crosswise into 1/4-inch-thick rounds; 6 small (1/2-ounce) mixed radishes, halved lengthwise; 1 medium garlic clove; 0.5 teaspoon kosher salt; 0.5 cup sour cream; 2 tablespoons fresh cilantro leaves, finely chopped; 1 teaspoon grated lemon zest; 0.5 cup cumin seeds, toasted and finely ground; 2 to 3 tablespoons buttermilk or water; 3 cups stemmed and chopped mixed fresh bitter greens (or braising greens such as kale, spinach, and/or mustard greens); Kosher salt, to taste; 2 Ultimate Buttermilk-Marinated Fried Chicken Breasts

Ingredients

2 cups white vinegar
2 cups water
0.25 cup plus 1 tablespoon granulated sugar
0.25 cup plus 1 tablespoon kosher salt
4 medium shallots, roughly chopped (about 2 cups)
8 garlic cloves, roughly chopped (about 1/4 cup)
1 (1-inch) piece fresh ginger, unpeeled, roughly chopped (about 2 tablespoons)
1 medium-size fresh serrano or jalapeño chile, stemmed, seeded, and roughly chopped (about 2 tablespoons)
1 (10-ounce) bunch small carrots with tops, tops trimmed and carrots halved lengthwise (or quartered if carrots are large)
3 small (2 1/2-ounce) golden beets (or 1 large beet), peeled and sliced crosswise into 1/4-inch-thick rounds
6 small (1/2-ounce) mixed radishes, halved lengthwise
1 medium garlic clove
0.5 teaspoon kosher salt
0.5 cup sour cream
2 tablespoons fresh cilantro leaves, finely chopped
1 teaspoon grated lemon zest
0.5 cup cumin seeds, toasted and finely ground
2 to 3 tablespoons buttermilk or water
3 cups stemmed and chopped mixed fresh bitter greens (or braising greens such as kale, spinach, and/or mustard greens)
Kosher salt, to taste
2 Ultimate Buttermilk-Marinated Fried Chicken Breasts

Steps

Bring vinegar, 2 cups water, sugar, and salt to a boil in a small saucepan over medium-high, stirring to dissolve sugar and salt. Pour mixture into a heatproof container, and refrigerate, uncovered, until cold, about 1 hour and 30 minutes.
Place shallots, garlic, ginger, serrano, and 2 cups cooled vinegar mixture in a blender; pulse until roughly chopped and all pieces are a consistent size, 2 or 3 pulses. Transfer mixture to a large container; add carrots, beets, radishes, and remaining 2 cups vinegar mixture. Cover and refrigerate until cold, at least 1 hour or up to 3 hours.
Smash garlic clove on a cutting board using flat side of a chef's knife. Sprinkle with salt; rub salt into garlic using flat side of knife until a paste forms. Whisk together garlic paste, sour cream, cilantro, lemon zest, and cumin in a small bowl until combined. Stir in buttermilk, 1 tablespoon at a time, as needed to thin out dressing to desired consistency.
Toss together 4 to 6 pieces pickled carrots, 4 to 6 pieces pickled beets, and 2 to 4 pickled radishes from escabeche with bitter greens and 2 tablespoons cilantro dressing in a medium bowl, and season with salt to taste. Reserve remaining escabeche for another use. Divide half of the bitter greens mixture evenly between 2 plates; drizzle each plate with 1 tablespoon dressing. Top with remaining half of the bitter greens mixture, and drizzle each plate evenly with remaining 2 tablespoons dressing. Top each plate with 1 fried chicken breast.