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Apple Brined Fried Chicken

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Monday, 05 November 2012 11:40
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This recipe is derived from a combination of different sources.  The idea of the cider came from Sunny Anderson's recipe.

Apple brined fried chicken

Ingredients:

  • 2 cups apple cider
  • 1/4 - 1/2 cup kosher salt
  • 1 (4 1/2 to 5-pound) chicken, cut into pieces
  • Water
  • 3 eggs
  • 1/2 cup hot sauce (Frank's RedHot)
  • 1 Tbs freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 Tbs granulated garlic
  • 2 Tbs onion powder
  • 3 Tbs paprika
  • 1/4 cup cornstarch
  • 2 quarts oil, for frying

Instructions:

  • In a large bowl, whisk together cider and 1/4 cup salt until salt dissolves. Add chicken pieces and enough water to coat and soak at least 1 hour in the refrigerator. Chicken should be completely submerged in brine.
  • In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
  • In a large bowl, whisk together eggs, 1/3 cup water, hot sauce a pinch of salt and black pepper.
  • In another bowl mix together flour and cornstarch, 1/2 the garlic, 1/2 the onion powder, 1/2 the paprika, and 1/2 the remaining salt and pepper.
  • Drain chicken from brine and season the chicken with the remaining garlic, onion, paprika and pepper.
  • Dip the chicken first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes.
  • Fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.

Tips:

  • Place a wire rack on a sheet pan, and preheat the oven to 350.  Keep chicken hot by placing it on the wire rack in the center of the oven while frying the next batch.
  • A little salt to taste when the chicken comes out of the fryer gives it that extra pop of flavor.

Scott Pollacek - about me


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