Subj : Chicken - 10
To : All
From : Dave Drum
Date : Fri Jun 17 2022 16:57:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sweet Tea Fried Chicken
Categories: Poultry, Citrus, Breads, Chilies, Dairy
Yield: 4 servings
8 Chicken legs and thighs
MMMMM----------------------MARINADE (BRINE---------------------------
1 qt Very strong brewed tea
1 c Sugar
1/2 c Kosher salt
2 lg Lemons, quartered
Zest of 1 lemon
1 qt Ice water
MMMMM--------------------------COATING-------------------------------
4 c A-P flour, divided
2 c Masa harina
2 tb Old Bay seasoning
1 tb Chilli spice mix
1 ts Kosher salt
1/4 ts Fresh ground black pepper
4 lg Eggs
1/2 c Buttermilk
Oil; for frying
In a large saucepan over medium-high heat, combine the
tea, sugar, 1/2 cup kosher salt, lemon quarters, and
zest. Simmer mixture about 5 minutes, or until salt and
sugar dissolve. Remove from heat, add the ice water,
allow marinade to cool, then add chicken. Refrigerate
overnight or up to 48 hours, then drain chicken and pat
dry.
In a large bowl, combine 2 cups of the flour with the
masa harina, Old Bay seasoning, chili powder, 1 teaspoon
kosher salt, and pepper. In another large bowl, beat
eggs with buttermilk. Place remaining flour in third
bowl.
Roll chicken in plain flour, then buttermilk mixture,
then seasoned flour mixture. Arrange chicken pieces in a
single layer on a plate or baking sheet. Set aside at
room temperature 30 minutes.
Fill a large pot halfway with oil and heat to 300
degrees F. Working in batches, add chicken and cook 22
to 24 minutes, or until golden and juices run clear.
Drain chicken on wire rack and let rest at least 10
minutes. Serve immediately or at room temperature.
RECIPE FROM:
https://www.mrfood.com
Uncle Dirty Dave's Archives
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... Oh, quit your whining. You've got another leg...
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