Entrees
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