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Batter Fried Chicken // 

a southern classic just got better


Recipe Request = Violà, Your Wish is My Command

Thank you all for the awesome feedback on the blog and what you would like to see on the website.  I just got a great e-mail from Jason and he said he hasn't had friend chicken in 7 years since going gluten-free.  Well, Jason, roll up your sleeves, because your wish has just been granted.

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Ingredients // 

2 stalks celery with leaves, roughly chopped

1 carrot, diced

1⁄4 cup (60 g) plus 1 1⁄2 teaspoons kosher salt

1⁄3 cup (65 g) sugar
1 teaspoon whole black peppercorns

8 pieces chicken (a mix of breasts, thighs, legs, and wings, as you prefer)

6 cups (1.44 l) peanut oil, for frying

3 cups (360 g) Donut & Fritter Blend 

2 teaspoons paprika

1⁄2 teaspoon baking powder

1⁄2 teaspoon garlic powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon freshly cracked black pepper

1⁄4 to 1⁄2 teaspoon cayenne 

photo by Knoxy

Putting it Together // 

First, you need to brine the chicken for the juiciest results.  In a large container with a lid, combine the celery and carrot with 1⁄4 cup (60 g) of the salt; the sugar, peppercorns, and 3 cups (720 ml) water and stir to dissolve the salt and sugar. Add the chicken pieces, cover, and refrigerate them for at least 1 hour, but preferably overnight. (Alternatively, combine the salt, sugar, peppercorns, and water in a saucepan and bring them to a boil for 5 minutes to intensify the flavors, then let it cool before transferring the brining mixture to a lidded container and adding the chicken and vegetables. Refrigerate as directed.)

To fry the chicken, in a large skillet (or, alternatively, in a deep-fryer), heat the oil over medium heat until it registers 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with either paper towels or a brown paper bag.

Remove the chicken pieces from the brine and pat them dry very well with paper towels. Set them aside on a platter.

In a large bowl, combine the Donut & Fritter Blend, paprika, baking powder, garlic powder, onion powder, pepper, and cayenne to taste (for a barely there vibration, use just 1⁄8 teaspoon). Whisk until they are well blended.

de the dry ingredients evenly into two bowls. Into one bowl, whisk 3 cups (720 ml) water and stir to combine until the batter is lump free. The batter should be the consistency of a loose custard. If it looks like thick pudding, just whisk in some additional water, a few tablespoons at a time, until you have the consistency you need.

Roll the chicken pieces in the bowl with the dry ingredients, then dunk them in the wet mixture, and then roll them in the dry ingredients again.  Place the chicken in the oil as you coat them so they batter doesn't slide off. 

As a rule of thumb, I like to fry the larger pieces of chicken like the breast, at the same time while I fry the smaller pieces like the legs and thighs last.   Keep that oil hot, so the batter fries fast and doesn’t absorb the oil. Fry the chicken pieces until they’re golden brown and crispy, 12 to 15 minutes for breast halves and thighs, 8 to 10 minutes for legs, and 7 to 8 for wings. Using tongs, transfer the fried chicken pieces to the brown bag or paper towel–lined platter to drain the excess oil.

Serve immediately.

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