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Entrées

Smokey Fried Chicken

Ingredients

  • 1 cup salt
  • ½ cup light brown sugar
  • 1 tablespoon fennel seed
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seed
  • 1 ounce thyme
  • 1 ounce sage
  • 2 bay leaves
  • ½ ounce rosemary
  • 6 cloves of garlic, halved
  • 4 to 6 pounds chicken, cut into 8 pieces
  • 1 cup flour
  • 1 cup cornstarch
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Preparation

Dissolve salt in a half gallon of water over medium high heat. Add brown sugar, spices, fresh herbs and garlic. Simmer for 5 minutes and pour over a half gallon of ice to cool. Submerge chicken and brine refrigerated 2 to 4 hours. Rinse chicken, pat dry and refrigerate overnight.

Soak applewood and cherrywood chips in water for 20 minutes then use to smoke chicken for 2 hours at 180F; cool. Combine flour, cornstarch, salt and pepper and toss with chicken. Fry at 350F in flavorless oil 10 to 15 minutes until internal temperature reaches 165F. Makes 4 to 6 servings.

Executive Chef Ben Dorado, Sugar and Plumm, New York