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Winner Winner!

Chef Justin Devillier shares Balise’s Fried Chicken Plate

jeffery johnston


Fried Chicken
 

Ingredients

1    Whole frying chicken

     Peanut Oil for frying
  
Brine:

½    gallon water

¾    cup salt

½    cup brown sugar

¼    cup smoked paprika

¼    cup chili flake

¼    cup cayenne

¼    cup mustard powder

¼    cup black peppercorns

1    lemon, halved

3    garlic cloves

3    shallots, peeled and halved
   
Buttermilk Soak:

½    quart buttermilk

2    Tablespoons hot sauce (your choice)
   
Flour Dredge:

2    quarts all-purpose flour
 
½    cup cornstarch

½    cup ground bay leaves
  
½    cup smoked paprika

½    cup onion powder

½    cup garlic powder

½    cup cayenne pepper

½    cup mustard powder 

       Pinch salt

Directions

Brine  Bring water to a boil in a large pot. Remove from the heat and add all remaining ingredients. Allow to completely cool. Submerge chicken in brine and refrigerate overnight up to 12 hours.

Buttermilk Soak  Combine hot sauce and buttermilk. Remove chicken from brine, dry with paper towels and place in a Ziplock bag. Pour buttermilk soak over chicken and seal bag with as little air inside as possible. Refrigerate for at least 1 hour and up to 10 hours.

Flour Dredge  Combine all ingredients and mix thoroughly. Sift once. Remove chicken pieces from buttermilk soak and place in dredge. Coat chicken evenly and allow to sit for 15 minutes at room temperature on a wire/roasting rack.

Heat peanut oil to 310 degrees. Gently place chicken into oil and fry for 10-12 minutes until fully cooked through and golden brown.
 








Balise

640 Carondelet St.
459-4449
BaliseNola.com

 

 

 

 

 

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