Fried Chicken

Instructions

What You Need

Honey-Herb Brine

8 cups water

¾ cups kosher salt
¼ cup organic honey

6 thyme
 sprigs
3 rosemary sprigs
½ bulb of garlic

1 teaspoon coriander seed

1 teaspoon fennel seed
s
½ teaspoon black peppercorns
Organic chicken (4 thighs, 4 wings, 4 drumsticks and 2 breast)

Fried Chicken Flour

4 cups all purpose flour

4½ tablespoons 
garlic powder
4½ tablespoons
 onion powder


2½ teaspoons fresh
 ground pepper

1¾ kosher salt
1¾ cayenne pepper

1¾ teaspoons dried parsley

1 tablespoon rosemary, 
chopped

 

¾ teaspoon thyme, chopped
Canola oil-blend, for frying

What To Do

1.    Combine water, kosher salt and honey in a pot over medium-high heat.  Bring to a boil and skim off the residue.  Add herbs and spices.  Let steep for 30 minutes.

2.   Strain the mixture over ice to cool. Add chicken and place in the refrigerator for 12 hours. Remove from the refrigerator and pat dry.

3.   Combine all dry ingredients in a large bowl. Heat oil in a deep pot to 350 degrees.

4.   Dust the chicken with the flour mixture and place into hot oil. Fry until crispy and cooked through.

 

Ingredients
  • 8 cups water
  • ¾ cups kosher salt
  • ¼ cup organic honey
  • 6 thyme
 sprigs
  • 3 rosemary sprigs
  • ½ bulb of garlic

  • 1 teaspoon coriander seed

  • 1 teaspoon fennel seed
s
  • ½ teaspoon black peppercorns
  • Organic chicken (4 thighs, 4 wings, 4 drumsticks and 2 breast)
  • 4 cups all purpose flour

  • 4½ tablespoons 
garlic powder
  • 4½ tablespoons
 onion powder

  • 2½ teaspoons fresh
 ground pepper
  • 1¾ kosher salt
  • 1¾ cayenne pepper

  • 1¾ teaspoons dried parsley
  • 1 tablespoon rosemary, 
chopped
  • ¾ teaspoon thyme, chopped
  • Canola oil-blend, for frying
Instructions

Method

-      Mix together scallions, thyme, buttermilk, teaspoon pepper, teaspoon of salt, and cayenne pepper for dressing

-      Mixed together remaining ingredients

-      Toss in dressing and serve

Ingredients
  • Leftover fried chicken
  • ¼ waffle, chopped for croutons
  • 2 cups chopped iceberg lettuce
  • 1 tablespoon chopped scallions
  • 1 tablespoon diced fresh thyme
  • ¼ cup light buttermilk
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped red onion
  • 1 tablespoon sliced red bell pepper
  • 1 tablespoon diced tomato
  • Salt and pepper to taste
The Back Story

For the Sweet Tea-brined Fried Chicken

Recipe provided by Café Climb

4-6oz Boneless Chicken Breasts

Ingredients

The Brine:

·      1 quart of sweet tea

·      1 quart of unsweet tea

·      1 whole lemon, halved

·      4 bay leaves, rubbed

·      2 teaspoons of whole peppercorns

·      2 tablespoons of Salt

 

Method

-      Pinch of dried Thyme, or one fresh stem

-      Place whole, thawed, boneless chicken breasts into brine

-      Store in refrigerator overnight, or at a minimum of one hour

-      Remove chicken from the container, removing all seasoning pieces, and pat dry with paper towel or clean kitchen towel

-      Place the chicken in egg wash, then into flour

For the Egg wash:

·      1 dozen large eggs (cracked), or 1 quart of liquid eggs

·      2 cups of Milk

·      1 ½ teaspoons of Worchestershire sauce

·      1 tablespoon of black pepper

·      2 teaspoon kosher salt

·      A few dashes of Crystal’s hot sauce

For the dry:

·      2 pounds of all-purpose flour

·      1 tablespoon of garlic powder

·      1 tablespoon of onion powder

·      1 ½ teaspoons of parsley flakes

·      1 teaspoon cayenne pepper

·      1 tablespoon black pepper

·      2 teaspoon kosher salt

Method

-      Deep fry in oil at 350 degrees for 5 to 7 minutes

-      Until golden brown, or until the internal temperature of the chicken reaches 165 F for 15 seconds

-      Set aside

For the Sweet Onion Gravy:

·      2 cups flour

·      1 ¾ cups vegetable or canola oil

·      2 cups chicken stock

·      1 cup sweet tea

·      1 cup unsweet tea

Method

-      1 Vidalia onion, or yellow onion, cut into semi circles

-      Season to taste with Garlic and onion powders, black pepper and kosher salt

-      Add oil to 2 quart sauce pan, heat on med-high, incorporate flour with whisk Continue to stir until incorporated

-      Into the Blonde roux, pour the chicken stock, and the tea

-      Whisk until smooth, thinning with water as needed

-      Gravy should coat the back of a spoon

-      Once smooth, add onions to gravy

-      Cook until onions are tender, reducing the gravy

-      Plate Sweet Tea-brined Fried chicken and top with gravy

-      Pair with mashed potatoes and green beans for a Café Climb favorite

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Aunt Beaut’s Skillet Fried Chicken

Recipe Provided by The King’s Kitchen (Serves 4)

Method

-      Night before mix cold water and sea salt together until you can taste the salt

-      Place the 8 pieces of chicken in the brine and soak overnight or 30 minute before cooking

-      Pre-heat the cast iron skillet on medium heat for 5 minutes and add the oil

-      While oil is heating up remove the chicken from the brine

-      Combine flour, sea salt, and fresh ground black pepper together

-      Place chicken directly into seasoning and coat on all sides

-      Gently place the chicken into the hot oil in cast iron skillet and cover with a lid – adjust temperature as needed

-      Cook for about 8 minutes, remove the lid, turn the chicken over, replace lid

-      Continue cooking for another 8 minutes or until chicken reaches 165 degree temperature

-      Remove from pan and let cool for 5 minutes before serving

 

Ingredients
  • 8 pieces of chicken
  • 2 ¾ cups all-purpose flour
  • 2 tablespoons sea salt
  • 2 tablespoons fresh ground black pepper
  • 1 cup soy base oil or rice bran oil
The Back Story

Aunt Beaut’s Skillet Fried Chicken

Recipe Provided by The King’s Kitchen (Serves 4)

Ingredients

·      8 pieces of chicken

·      2 ¾ cups all-purpose flour

·      2 tablespoons sea salt

·      2 tablespoons fresh ground black pepper

·      1 cup soy base oil or rice bran oil

Method

-      Night before mix cold water and sea salt together until you can taste the salt

-      Place the 8 pieces of chicken in the brine and soak overnight or 30 minute before cooking

-      Pre-heat the cast iron skillet on medium heat for 5 minutes and add the oil

-      While oil is heating up remove the chicken from the brine

-      Combine flour, sea salt, and fresh ground black pepper together

-      Place chicken directly into seasoning and coat on all sides

-      Gently place the chicken into the hot oil in cast iron skillet and cover with a lid – adjust temperature as needed

-      Cook for about 8 minutes, remove the lid, turn the chicken over, replace lid

-      Continue cooking for another 8 minutes or until chicken reaches 165 degree temperature

-      Remove from pan and let cool for 5 minutes before serving

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Place buttermilk and seasoning base in a Ziploc bag and mix

-      Add the fresh herbs, garlic, and chicken and shake

-      Let the chicken marinate for at least 8 hours in a refrigerator

-      Remove marinated chicken from fridge and remove excess water

-      Mix flour, black pepper, cayenne, and thyme in a bowl and dredge chicken

-      Place chicken in the frying oil at 375-degrees

-      Fry the chicken for about 10 to 13 minutes or until crispy golden brown

-      Be careful not to overcrowd the Dutch oven to create steam

-      When the chicken is finished cooking, the juices should run clear

-      Place the chicken on a paper towel to drain the excess oil and serve

Seasoning Ingredients

·      1 tablespoon garlic powder

·      1 tablespoon onion powder

·      1 tablespoon ground sage

·      1 tablespoon cayenne pepper

·      1 tablespoon black pepper

·      1 tablespoon salt

·      6 cups of Canola Oil for frying

Method

-Mix all spices in a bowl and set aside

Ingredients
  • 1 whole chicken, cut into eights
  • 1 gallon sized Ziploc bag
  • ¼ cup buttermilk
  • 2 tablespoons seasoning base
  • 2 sprigs parsley
  • 2 sprigs sage
  • 4 whole garlic cloves
  • 2 dashes Crystal hot sauce
  • 2 cups All Purpose flour
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne
  • ½ teaspoon fresh thyme
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