Saturday, 9 July 2016

Ambessa Tea-Brined, Double Fried Chicken Recipe

Ambessa Tea-Brined, Double Fried Chicken Recipe

Ambessa Tea-Brined, Double Fried Chicken Recipe

Just because something is a soul-food classic, it doesn’t mean that it can’t be improved with a little tweaking here and there. Here’s some of that tweaking at its best.


See Also: Almond Fruit Pizza Squares Recipe


For brine:
8 cups sweetened Safari Breakfast or Earl of Harlem Tea
1/2 cup kosher salt
10 thyme sprigs
1 head of garlic ,halved
1/2 lemon, thinly sliced

For double-fried hot chicken:
4 chicken drumsticks
4 chicken thighs
3 tbsp. gochujang
3 tbsp. sorghum molasses
1 tbsp. cayenne pepper
1/2 cup lard or 1 stick unsalted butter, softened
Canola oil , for frying
1-1/2 cups all-purpose flour
1/2 cup Wondra flour
1-1/2 tbsp. cornstarch
About 1 cup seltzer

See Also: Acapulco Chicken Pizza Recipe


For brine:
1. In a large saucepan, bring 4 cups of the sweetened Ambessa tea just to a boil.
2. Add the 1/2 cup of kosher salt and stir until dissolved. Add the thyme, halved garlic head, lemon slices and the remaining 4 cups of sweetened tea and let cool completely, then refrigerate until well chilled, about 45 minutes.

For double-fried hot chicken:
1. Remove the chicken from the brine and pat dry with paper towels. Let stand at room temperature for 30 minutes.

2. Meanwhile, in a food processor, combine the 3 garlic cloves with the gochujang, molasses and cayenne and puree until a past forms. Add the lard and puree until smooth. Season with salt. Scrape the chile mixture into a very large bowl.

3. In a large saucepan, heat 3 inches of oil to 350 degrees F. Set a rack over a rimmed baking sheet. Spread 1 cup of the all-purpose flour in a pie plate.

4. In a medium bowl, whisk the remaining 1/2 cup of all-purpose flour with Wondra flour, cornstarch and a generous pinch of salt. Whisk in 3/4 cup of seltzer until a thick batter forms, adding more seltzer if needed.

5. Dredge 4 of the chicken pieces in the flour, tap off the excess and transfer to the rack. Dip 1 piece of chicken at a time in the batter, let the excess drip back into the bowl and add the chicken to the hot oil. Fry the chicken at 350 degrees F, turning occasionally, until pale golden and crisp, about 8 minutes; transfer the chicken to the rack. Repeat with the remaining 4 pieces of chicken.

6. Return the first 4 pieces of chicken to the hot oil and fry at 350 degrees F until golden and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8-10 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining 4 pieces of chicken.

7. Add the 8 pieces of fried chicken to the very large bowl with the chili mixture and toss to coat. Transfer the chicken to a platter and serve right away.

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