I am nearly ashamed to post this, but this recipe inspiration alone might change my attitude towards Meghan Markle.
I started watching her show on Netflix just to see what it was about. Turns out its super calming, but you'll roll your eyes a few times. I do think the comentator sharks have come at her with very far reaching comments. Like calling her polo friend tall - she was saying something about her having on high shoes. And that was easy to catch on to!
However, the episode Roy Choi was what I really loved. His recipes went further than I am willing to take the Asian section of my spice cabinet, but the fried chicken was all new to me.
I gave the concept a shot on Saturday, and it really worked out. It actually turned out great, an I'd go so far as to say it's been my favorite fried chicken I've ever had.
I know, hyperbolic, but it really was.
Brining and parboiling was new to me (for a fried food). Those steps are 100% what made this. Next time I'm using a bigger pot and buying a spider, because I made a huge mess. It even reheated really well.
Here's where I changed some things:
I used my own brine recipe.
No milk.
Cajun seasoning.
No tempura, I'm using what I have, all purpose flour.
My Favorite Fried Chicken:
Brine (per gallon of water)
1 gallon water
1 cup kosher salt
1 cup sugar
bay leaves
a sprinkle of whole peppercorns
Ingredients:
Chicken thighs, wings, drumsticks
Cajun Seasoning
2 quarts of vegetable oil
4 cups flour
2 cups sparkling water
ice
Directions:
1. Fill a large pot with your brine. Depending on how much chicken you are frying, you'll need a gallon or two. Boil your brine and let it cool, mainly to disolve the sugar and salt and meld the flavors. When the brine is cool, soak the chicken in it for about 12 hours or over night.
2. Remove the chicken from the brine. Place the pot the brine is in on the stove and bring to a boil. Place the chicken back into the boiling brine and parboil for 12 minutes. Skimming the broth for impurities as you're parboiling. Boil until the knuckles no longer push blood and the meat is firm to the touch. You're aiming for 80% cooked. Turn off the burner and remove the chicken from the brine and onto a rack lined baking sheet to dry and cool.
3. Preheat the oil to 350 degrees. Divide the flour between two large bowls, two cups in each. One bowl will be dry flour, the other will be your wet mix. For the first dry bowl, season lightly with salt and pepper. For the second bowl, add two cups of sparkling water to the flour, mixing with a fork. It should be a melted milkshake consistency. Add in about a cup or so of ice, you want this wet batter to stay very cold.
4. Work in batches and by cut of chicken, thighs, drums, and finally wings. They will cook at different amounts of time.
5. Seasoning your dry parboiled chicken with Cajun Seasoning. Work in batches and flour your chicken as you go. Coat it in the dry flour first, and as it is ready to fry - dunk it completely in the wet batter. Allow the excess to drip back off and carefully drop the chicken into the 350 degree oil. Cook for 7-8 minutes, slightly longer for the thighs. Remove with tongs and place on a wire rack lined baking pan.
To reheat leftovers:
Place the chicken on a wire rack lined baking sheet and back at 400 degrees for 12 minutes.
I served ours with mac and cheese, this biscuit recipe that was to die for, and we had Lazy Girl Tiramisu for dessert!
