• Andrew BeauChamp

Smoky, Spicy, Sweet Fried Chicken


With the stack of recipes, I just found where all of the recipes I was creating around fried chicken, I love fried chicken. This a take on a Thanksgiving Turkey recipe I had cooked many years earlier, there are a lot of steps, but it is worth it.


Note: the sweet chili dipping sauce in the picture it is much cheaper just to buy than making it your self, I do have a recipe for, just email me and I will send it to you but a jar is around $2 in the store and to make it your self will cost around $25


Ingredients


The overnight brine:

4 boneless chicken breast

4 to 6 boneless chicken thighs

2 quarts of apple cider

2 inches of ginger, diced

1 shallot, cut into quarters

3 cloves of garlic, smashed

1 stalk of lemongrass, chopped

1/4 cup of soy sauce


The dredging and frying:

2 cups of unbleached flour

1 1/4 cups rice flour

1/3 cup of corn starch

2 tablespoons of raw sugar

2 tablespoons onion powder

2 tablespoons of baking powder

2 teaspoons smoked sweet paprika

2 teaspoons of ground ginger

1 teaspoon of adobe chili powder

1 teaspoon ground blake pepper

1 teaspoon of salt


1 quart, (2 cups) buttermilk

1/4 cup of hot sauce - optional


Canola or Avacodo Oil


Sweet Chili Sauce


Directions


NIght before:

Cut up chicken into nice big chunks, leave the skin on.


Place all brine ingredients into a large stockpot, bring to a boil, simmer for 5 minutes, remove heat and let cool to room temp. Once cool pour into a large bowl and add the chicken and place in the fridge overnight.


Next day:

Remove chicken from the fridge and bring to room temp, leave in the brine.


Place parchment paper on a baking sheet and then place a rack on top.


In a deep dish whisk together all the dry dredging ingredients, set aside.


Pour buttermilk into another bowl, whisk in the hot sauce, if using and bring it to room temp.


Note: by bringing everything to room temp it makes the frying go quicker and does not lower the oil temp that much when the chicken enters the frier.


In a deep skillet, pour in enough oil that it's about 4 to 5 inches deep, bring oil to 240 to 350 degrees.


Remove chicken from brine, pat dry. Discard the brine.


Working in batches, dip chicken into buttermilk, let excess milk drip off, then dredge in flour mixture, coat on all sides but not too thick. Fry chicken for about 8 to 10 minutes or when the internal temp is 165 degrees, place on the prepared baking sheet, and repeat until done.


Note: I do not dredge all the chicken at once since the breading gets soggy and does not crisps up, I know it is messy in batches but it is worth it. Also, it gives the oil time to reach back to the desired temp.


Serve with a nice summer salad and the sweet chili sauce for dipping.

#friedchicken #variationsoncooking

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