Brine:
- 8 cups cold water
- 3 tbsp kosher salt
- 2 tbsp sugar
Version 1 (Asian flare)
- whole orange worth of peel
- 3 bay leaves
- 2 cloves
Version 2 (southern flare)
- 2 jalapeño
- ¼ cup pickle juice (or 1 whole pickle chopped)
- 4 Lightly cracked / smashed garlic cloves
Seasoned flour:
- 2 cups flour
- 3 tablespoon chicken seasoning (or 3 mashed up chicken bouillon cubes)
- ½ tbs smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp white pepper powder
- ½ tsp black pepper
Just under 1 tsp kosher salt Plus Asian flare or southern flare below )(accompany with brine, don’t cross recipes)
Version 1 (Asian flare)
- 1 tsp Chinese 5 spice
- 1 tsp fry mustard powder
Version 2 (southern)
- 1 tsp cayenne
- 1 tbsp oregano
Batter : The “quang” method very cold water (make batter right before ready to cook)
- 3 eggs
- ½ cup flour
- (fry chicken complete before)
- coat chicken plain flour and shake excess
- Dip in batter and shake all excess (too much excess will cause the coating to fall off, but shake don’t rub it off)
- Coat chicken in seasoned flour, grip the chicken hard to make sure it sticks (also causes nice whispy chunks)
Hot honey recipe:
- 1 cup Any grade honey
- 2 roughly chopped habanero peppers
- Sous vide in a glass lidded jar (mason jars work nicely) at 155°f for 2 hours
- If stove top (instead of sous vide), low heat for 2 hours, stirring every 15 min. Sous vide is a superior infusi
Fat :
- 1 whole container South Chicago Packing lard (lard can be reused for future fried chicken after 1st use) Set temp to 350°F
- Cook for roughly 16 min, shaking frier basket when you first “drop”, and then a couple times throughout the cook. If shallow frying, be sure to turn chicken multiple times for even cooking / crisping
- Once cooked, remove and place on raised grate, sprinkle with the most coarse salt available (use maldon salt) and serve with hot honey
