Fried Chicken
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Salt1.5 tbsps
Coriander Seed1 tsp
Fennel Seed1.5 tbsps
Yellow Mustard Seed1
Bay Leaf2.5 cloves
Garlic1360 g
All-Purpose Flour1 cup
Cornmeal1 cup
Cornstarch2 tbsps
Chicken Spice (recipe follows)4 tsps
Paprika4 tsps
Kosher Salt1 tbsp
Celery Seed2 tsps
Chili Powder2 tsps
Garlic Powder2 tsps
Onion Powder1 cup
Rice Wine Vinegar3 tbsps
Light Brown Sugar2 tsps
Ground White Pepper280 g
Butter (cold, diced)1.5 cups
Sugar3 tbsps
Baking Powder1 tbsp
Baking Soda34 fluid ounces
Buttermilk (cold)1 cup
Chives (fresh chopped)1 tbsp
Allspice1 tbsp
Red Pepper Flake1 tbsp
TurmericDirections:
1
Chicken Dredge: For the brine: Combine the stock, brine, salt, seeds, bay leaf, oranges, garlic and thyme in a large pot and bring up to a high simmer for 15 minutes
2
Strain and cool the liquid to 40 degrees F and reserve until time to brine the chicken
3
Add the chicken to the brine, place in the fridge and brine for 12 hours
4
For the dredge: Combine the flour, cornmeal, cornstarch and Chicken Spice evenly in a large mixing bowl
5
Dredge the chicken in the seasoned flour mixture and allow a minimum of 30 minutes for the flour to adhere
6
Re-dredge just before frying
7
Heat 3 inches canola oil in a deep pot or a deep-fryer over high heat to 350 degrees F
8
A rule of thumb: If you drop a pinch of flour into the oil and it fries up immediately, you're good to go
9
Preheat the oven to 200 degrees F and get ready a baking sheet with a rack
10
Take the chicken out of the dredge, shake off excess flour and fry in batches until golden brown on all sides, about 8 minutes
11
Transfer to the rack and sprinkle some of the chicken spice over the fried chicken pieces
12
Hold in the oven for 10 to 15 minutes
13
Serve the fried chicken on a platter with Hot Sauce, Buttermilk Biscuits and Bread and Butter Pickles on the side
14
Chicken Spice: Grind the seafood seasoning, paprika, salt, celery seeds, chili powder, garlic powder, onion powder and pepper
15
Mix together
16
Hot Sauce: Juice half of the red bell peppers
17
Pass through a fine mesh strainer and reserve
18
In a large pot, sweat out the remaining red bell peppers, the jalapenos, fish peppers, garlic and thyme
19
Add the vinegar, sugar, xanthan gum, white pepper, lime zest and juice
20
Simmer for 15 minutes
21
Puree with the juice from the bell peppers and pass through a fine mesh strainer
22
Season with salt
23
Cook's Note: If you can't find fish peppers, can use any red mild pepper (scale of 4, so like a mild jalapeno)
24
Buttermilk Biscuits: Preheat the oven to 375 degrees F
25
Cut the cold butter into the flour and combine with the sugar, baking powder, baking soda and salt
26
Combine the buttermilk, chives and yolks separately
27
Pour the wet ingredients over the dry, fold in gently and chill
28
Roll out the dough to a 1/2-inch-thick sheet
29
Fold into thirds, turn a quarter of the way around and fold into thirds again
30
Rest for 10 minutes
31
Roll out to 1/2 inch thickness again and cut into 1 1/2-inch squares
32
Brush with egg wash and bake for 8 minutes
33
Yield: 40 biscuits
34
Bread and Butter Pickles: Toss the cucumbers, onions, garlic and jalapenos with the salt and macerate overnight in the fridge
35
Combine the vinegars, sugar, coriander seeds, mustard seeds, allspice, celery seeds, red pepper flakes, turmeric, cloves and bay leaf in a large pot and bring to a boil
36
Simmer on low heat for 15 minutes
37
Strain over the cucumbers
38
Cover and allow to cool to room temperature