Next Level Fried Chicken Recipes

NEXT LEVEL FRIED CHICKEN

Steps:

• To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
• Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
• Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn't drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
• When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.

FRIED CHICKEN

Steps:

• Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
• In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
• Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
• then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
• Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
• Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

NEXT-LEVEL TERIYAKI MARINATED CHICKEN

Steps:

• Whisk to combine all marinade ingredients. Set aside.
• Trim chicken breasts well. Cut into 1-inch pieces. Place into a bowl. Strain marinade ingredients over them.
• Set aside for 35 minutes, at room temperature, stirring once or twice.
• Drain marinade into a bowl, the chicken does not have to be completely dry.
• Sprinkle chicken pieces with soda, stir well, sit five minutes.
• Heat a heavy skillet, or cast iron pot with 2 tablespoons oil, have it hot, near smoking.
• Drop in half of the chicken, stir well, sit for about 30 seconds, stir again. Remove the chicken, it should have browned, but it does not necessarily have to be completely cooked through. Repeat with 1 or 2 tablespoons more oil, remove chicken.
• Pour the marinade into the skillet and bring to the boil, simmer about 1 minute.
• In the meanwhile, dissolve the starch in a little tepid water. Drop the heat of the pan, so that the mixture barely simmers. Add the cornstarch, by degrees, only lightly thicken the sauce, to make it viscous, all of it may not be needed, add a little more if necessary.
• Add the chicken back to the sauce, cutting into one of the larger pieces of chicken, is a good way to see if it is done, it is extremely likely that the chicken finished cooking, in its own juices.
• Stir for just a moment, the chicken will still have been warm, and the sauce is very hot, so cooking time is no more required.
• Serve with rice.