MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Sage Fried Chicken
Categories: Poultry, Herbs, Chilies, Sauces
Yield: 6 Servings
MMMMM-----------------------CHICKEN BRINE----------------------------
1 1/2 tb Fine salt
3 tb Granulated sugar
1 1/2 ts MSG (optional)
8 Chicken legs quarters
MMMMM-----------------------HERB SEASONING----------------------------
1/4 c Dried parsley
1 tb Dried sage
1 tb Chicken bouillon powder
1 1/2 ts Onion powder
1 ts Freshly ground black pepper
1 ts Granulated sugar
3/4 ts Ground cayenne
1/4 ts MSG (optional)
MMMMM----------------------FRYING & SERVING---------------------------
5 c Peanut or safflower oil;
- up to 8 c
5 c A-P or Italian 00 flour
1 ts Salt
1/3 c Fresh sage leaves;
- lightly packed
2 Lemons
Brine the chicken: In a large container with at least 6 qt
capacity, combine 2 qt water with the salt, sugar and MSG (if
using), and whisk until dissolved. (Or mix the brine in a bowl and
divide into two containers with at least 3 qt capacity.)
Divide the legs into drumsticks and thighs by slicing through the
knee joint along the white fat line (unless you start with drums
and thighs). Trim away any excess fat, then transfer the pieces to
the brine as you work. Cover and refrigerate for at least 24 hours
and up to 36 hours.
Meanwhile, make the herb seasoning: In a small bowl, crumble the
parsley between your fingers until fine. Combine with sage, chicken
bouillon, onion powder, pepper, sugar, cayenne, and MSG (if using).
Set aside.
When ready to fry: Fill a large Dutch oven with enough oil to come
halfway up the sides. Attach a clip-on thermometer and heat the oil
to 325 F, keeping the burner at medium-high heat. Line one sheet
tray with paper towels and set a wire rack in another sheet tray.
In a large bowl, whisk together the flour and salt. Drizzle 1/4 cup
of chicken brine into the flour and gently toss with your hands to
prime it with little clumps that will create a craggy surface on
the chicken.
While the oil is heating up and when it reaches 275 F, add the sage
leaves and fry, stirring frequently until bubbling subsides, about
2 minutes. Use a slotted spoon to transfer to the paper towel-lined
tray.
Remove the chicken from the fridge. Working with one piece of
chicken at a time, lift chicken from the brine and immediately
place it in flour with your "wet" hand. Using your other, "dry"
hand, bury the chicken and press flour into all sides, packing
tightly to form large clumps of flour coating on each piece. Lift
chicken out of flour and shake to remove any loose flour before
placing into the hot oil. Proceed until the skillet is full of
pieces closely resting together (it will take 2 to 3 batches to fry
all the chicken). Fry, flipping once, until golden brown all over,
7 to 9 minutes per side. (Once the chicken is added to the oil, the
temperature will drop to between 250 and 275 F. Do not increase the
heat to compensate; allow the oil temperature to gradually return
to 325 F as the chicken cooks. The temperature should be up to
300 F after 10 minutes; if not, increase the heat. Once the oil
returns to 325 F, reduce heat to maintain that temperature. Drop
heat down to low in between batches while you're breading and
adding in the next round of chicken, as an empty pot of oil will
quickly climb in temperature.)
As each piece of chicken has turned golden brown and has an
internal temperature of at least 175 F, remove from oil to briefly
blot on the paper towel-lined sheet tray. (If the oil temperature
is well managed, crust color and cook time are good indicators of
doneness if you don't have an instant-read probe thermometer.)
Transfer chicken to the wire rack, generously season all over with
herb seasoning, then let rest for 5 minutes and up to 1 hour (room
temperature fried chicken is great!). To serve, crumble over the
fried sage leaves and finely grate over the zest of the lemon. Cut
the lemons into wedges and tuck alongside for guests to spritz.
Recipe by Sohla El-Waylly
Recipe FROM:
https://cooking.nytimes.com
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