Fried Chicken for 4

1 whole chickens cut into 10 piece cut

Brine

 Enough buttermilk to cover chickens (650g)
2 orange black tea bags
Few dashes of hot sauce

Batter

4900 g Flour
65g Cornmeal
20G Cornstarch
4 g garlic
4g onion
3 g chipotle or chili powder
4 g paprika

  1. Brine the portioned chicken and buttermilk, tea, hot sauce over night

  2. Combine all dry ingredients and reserve

  3. Have a wired baking sheet ready, begin to bread the chicken, remove from brine and coat with dry mix rest on wire rack

  4. Preheat oil to 350F depending on your frying method you may have to do 2 batches, adjust for cook times below

Thighs - 12 minutes
Breast - 8 minutes
Drumstick - 7 minutes
Wings - 5 minutes

Mac N Cheese Sauce

Makes 1 qt

265g milk
11 g sodium citrate
150 g aged cheese like cheddar
150 g non aged cheese (swiss, pepper jack)
100 g aged parmesan

  1. Whisk together milk and sodium citrate in medium sauce pot

  2. Bring to a boil and remove from heat

  3. Using a immersion blender blend in all the cheese a little bit at a time

  4. Season with salt and pepper

Notes

*Be sure to salt the chicken as soon as it is done frying
*Allow breading chicken to rest n the rack for 5-10 minutes prior to frying to let the breading better cling to the chicken
*If you don’t have a deep fryer a deep cast iron pot, dutch oven or wok is a great vessel for deep frying, just be sure to have your thermometer ready so you keep an eye on the oil’s temperature. 
*You can buy sodium citrate Amazon or at health food stores
*To reheat the sauce, do so slowly in a double boiler stirring regularly.

Comment