Recipe courtesy of Cochon Volant BBQ Smoke House
Recipe courtesy of Cochon Volant BBQ Smoke House
Episode:
Meaty Mashup
Chile Apple Brined Fried Chicken
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- Level: Intermediate
- Total: 9 hr 10 min (includes brining and resting times)
- Active: 40 min
- Yield: 2 to 4 servings
- Level: Intermediate
- Total: 9 hr 10 min (includes brining and resting times)
- Active: 40 min
- Yield: 2 to 4 servings
Ingredients
Chile Apple Brine:
Rib Rub:
Directions
- Place the cut-up chicken in the Chile Apple Brine and refrigerate overnight.
- To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl.
- Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes.
- In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F.
- Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving.
Chile Apple Brine:
- Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid.
- Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the chile paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water).
Rib Rub:
- Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl.
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