Fried Chicken with Tabasco Syrup

CHEF NICK ANDERON'S FRIED CHICKEN WITH TABASCO SYRUP

INGREDIENTS

Dredge

  • 8 Cut Chicken
  • 2 lb All Purpose Flour
  • 3 Tbsp Salt
  • 1 Tbsp Paprika
  • 1 Tsp Celery Seed
  • 1 lb Cornstarch
  • 1 Tbsp Granulated Garlic
  • 1 Tbsp Onion Powder

Buttermilk Brine

  • 1/2 Gal Buttermilk
  • 3 Tbsp Salt
  • 1 Tbsp Paprika
  • 1 Tsp Celery Seed
  • 1 lb Cornstarch
  • 1 Tbsp Granulated Garlic
  • 1 Tbsp Onion Powder

Frying

  • Oil (enough to fill halfway your frying vessel of choice)

Tabasco Syrup

  • 1 Tbsp Tabasco
  • 1 Cup Confectioners Sugar

PREPARATION INSTRUCTIONS

  1. In a large bowl, mix together all the ingredients for the buttermilk brine. Once the ingredients are well integrated add in your 8-cut chicken. Not only will the acid from the buttermilk tenderize the chicken but the flavors we’ve added in the brining solution will add in another layer of flavor and complexity to your end product. Leave the chicken in the brining solution covered in the fridge for at least 3 hours. Best if left overnight.
  2. With a pot or Dutch oven with high walls, pour enough oil to fill at most half the vessel. This will account for added volume as the oil is heated and/or when chicken is being fried. Start preheating oil to 325°F.
  3. Next, in another large bowl, mix together all the ingredients for the dredge until everything is well integrated. With a pair of tongs, drain any excess brining solution and then coat the chicken with the dredged mixture. Make sure the dredge is packed into every nook of the chicken. In an attempt to maintain an oil temperature of 325°F, slowly add coated/dredged chicken to the hot oil. Repeat until chicken
  4. Fry for about 15-17 minutes or until golden brown.
  5. While the chicken is frying, prepare the Tabasco Syrup by combining the confectioners sugar and Tabasco sauce.
  6. Remove golden brown fried chicken, allowing excess oil to drain. Top with Tabasco syrup and enjoy!

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