Fried Chicken, Collards & Chorizo

I’ve been hankerin’ for some fried chicken.

I wanted to just use thights, since they are the tastiest piece of the bird and I had found this recipe by Michael Ruhlman. But the main reason I wanted fried chicken in the first place was because of our trip to Memphis last year where we had Gus’s Fried Chicken (and I had recently found their recipe). So I grafted those two recipes together, then I ended up going all crazy with the seasoning instead of using just black pepper, cayenne, paprika and salt… Of course, I had to have collard greens to go with this.

½ cup milk
½ cup Greek yogurt
4 to 6 boneless, skinless chicken thighs
2 cup flour
2 tsp gochugaru
1 tsp pimentón
2 tsp sea salt
1 árbol chile
¼ tsp black peppercorns
¼ tsp long pepper
¼ tsp Sichuan peppercorns
¼ tsp white peppercorns
peanut oil as needed

Whisk the milk into the yogurt in a nonreactive bowl until you have a smooth, viscous liquid. Place chicken in mixture, cover and refrigerate for at least 2 hours or as long as overnight.

Put the árbol pepper, black and white peppercorns, long pepper and Sichuan peppercorns into a spice grinder and grind into a fine powder. Combine pepper mixture with the flour, gochugaru and pimentón in a large plastic bag and shake to mix.

Preheat oven to 250˚F.

Heat 3/4″ peanut oil in a cast-iron skillet over medium-high heat.

Shake each piece of chicken in bag of seasoned flour until well coated.

When the oil is very hot (just before smoking), lay the chicken pieces in. When they are nicely browned on one side, two or three minutes, flip them.

When they are uniformly browned, place chicken in a small pan with a grilling rack and put the skillet in the oven for up to 30 minutes while you finish the side dishes.

• • • • • • • • • •

Ended up going with my last bottle of last year’s run (a.k.a. “Batch 2”) of the Maybelle – a farmhouse ale aged in Adelsheim Vineyard chardonnay barrels – from The Commons Brewery.

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