Ok have only recently joined ats and found the food forums. I am a classically trained qualified chef. I have held many executive and head chef roles.
This is a tried and tested recipe which i use in restaurants i run.
You will need:
A deep fryer or pressure cooker.
Chicken thigh or tenderloin.
Ingredients for brine (recipe included)
Ingredients for seasoned flour (recipe included)
To make authentic Southern fried chicken you should use a pressure cooker.
This recipe will produce a nearly identical product using a deep fryer, IF it is a small household fryer (anything below 5 litres) it will need to be
"batch fried". One or two pieces at a time. If the temperature of your fryer drops and cannot almost immediatley regain that temperature, the product
will not crispen as much.
Anything above a 10l fryer can generally hold heat for this recipe. Set your fryer to 180 degrees celcius.
This is a family size recipe and will probably have reserve flour. It involves quite a few steps but all are for a reason and you will never need
another fried chicken recipe.
First thing make your flour, ideally leave it at least a day for the spices to intermingle.
Southern Fried Flour
-50g garlic powder
-1 T paprika
-15g dried oregano
-6 T chilli powder
-4 T ginger powder
-2 T ground black pepper
-4 T Hot English mustard powder
-8 T curry powder
Mix to combine
Store in an airtight container
Next make your brine.
1 litre of water at a rolling boil add 1/4 cup salt, 1/4 cup muscavado sugar, 1/8 cup dark soy, 100 ml extra virgin olive oil. Stir with a whisk then
take off the heat and cool. Ideally this is done a day before also.
Chicken. I have found chicken tenderloins or chicken thigh (bone out, skin OFF) work the best. Thigh is more forgiving but if tenderloin is cooked to
perfection it will be just as moist. Choose your amount. Up to 2kg for this recipe.
Leave tenderloins whole or with thighs cut length-ways into 3 strips.
Put in a plastic non reactive container and pour over COLD brine to cover. Lid and leave at least 4 hours.
Take chicken from brine and pat dry on towels. Blue chux clothes are professional kitchen standard.
Next put chicken into buttermilk, you will need enough buttermilk to cover the chicken. Sprinkle some of the seasoned flour on top and mix through,
not too much flour like only a tablespoon or two, just a bit of extra marinating. Ideally leave overnight.
Then next when ready to fry bring your deep fryer up to temperature.
Get a large bowl and fill with some seasoned flour. Enough flour to hold all the chicken and still be very floury. Mix the chicken into the flour,
toss through, add more flour if needed. Leave in the flour for a good 10 minutes and it also creates a floury skin. Re-toss again make sure its
floury, then youre ready to fry! Try one piece first maybe, check to know how long it takes to cook.
I quite like it with a sweet american style buttermilk slaw, pomme frites, chicken gravy and aioli.
I have proven recipes for these things too and many other things if anybody is interested.
Put these pieces