Ingredients:
Brine:
● 8 cups cold water
● 3 tbsp kosher salt
● 2 tbsp sugar
Choose one flavor profile:
Asian Flare:
● Zest of 1 orange
● 3 bay leaves
● 2 cloves
Southern Flare:
● 2 jalapeños, sliced
● 1/4 cup pickle juice
● 4 garlic cloves, lightly crushed
Seasoned Flour:
● 2 cups all-purpose flour
● 3 tbsp chicken seasoning (or 3 mashed chicken bouillon cubes)
● 1/2 tbsp smoked paprika
● 1 tbsp garlic powder
● 1 tbsp onion powder
● 1 tsp white pepper
● 1/2 tsp black pepper
● 1 tsp kosher salt
Asian Flair Addition:
● 1 tsp Chinese five spice
● 1 tsp dry mustard powder
Southern Flair Addition:
● 1 tsp cayenne pepper
● 1 tbsp dried oregano
Batter:
● 3 large eggs
● 1/2 cup all-purpose flour
● Very cold water, as needed
For Frying:
● 1 whole container South Chicago Packing Traditional Lard
● Maldon or coarse sea salt, for finishing
Hot Honey (Optional):
● 1 cup honey
● 2 habanero peppers, roughly chopped
Directions:
1. Prepare the brine by combining water, salt, sugar, and your preferred flavor profile ingredients. Add chicken and refrigerate for 8 hours or overnight.
2. In a large bowl, combine the seasoned flour ingredients along with the corresponding Asian Flare or Southern Flare seasonings.
3. Just before frying, prepare the batter by whisking together eggs, flour, and enough very cold water to create a thin batter.
4. Remove chicken from the brine and pat dry. Coat each piece lightly in plain flour, shaking off excess.
5. Dip chicken into the batter, allowing excess to drip off, then coat thoroughly in the seasoned flour mixture, pressing firmly to help the coating adhere.
6. Heat South Chicago Packing Traditional Lard to 350°F in a deep fryer or large heavy-bottomed pot.
7. Fry chicken for approximately 16 minutes, turning as needed, until golden brown, crispy, and the internal temperature reaches 165°F.
8. Transfer chicken to a wire rack and immediately season with coarse salt.
9. If desired, drizzle with hot honey before serving.
Hot Honey Directions:
1. Combine honey and habanero peppers in a heat-safe glass jar.
2. Sous vide at 155°F for 2 hours, or simmer gently on the stovetop for 2 hours, stirring every 15 minutes.
3. Strain before serving.
Tip: For the crispiest coating, allow the breaded chicken to rest on a wire rack for 10-15 minutes before frying. This helps the coating adhere and creates an extra-crunchy crust.
