Chile Apple Brined Fried Chicken Recipes

Steps:

• Place 1/2 pound butter into hot skillet. Place cubed chicken in skillet and cook until golden brown.
• In another skillet place, blanched green beans with 1/2 pound butter to heat up. Add mushrooms to another skillet and cook until soft.
• Once the chicken is golden in color, add the cider to pan. We let the cider reduce to give the chicken an apple flavor. The butter and cider will begin to form a coating of caramel on the chicken. When the sauce is reduced to a glaze, add the cream, and a little salt, and pepper. The secret is to add the nutmeg at the end for a special flavor.
• To serve: Place chicken on plate with sauce. Slice apple and create a fan and place on plate for decoration. Finally add mushrooms and green beans next to chicken, and place a little tomato for color, and parsley.

Steps:

• Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
• Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
• In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
• Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.

Steps:

• Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
• Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
• In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.

Steps:

• For the brine: In a large bowl, combine the bourbon, brown sugar, bay leaves, peppercorns and 1/4 cup salt. Stir to combine. Pour in 4 cups warm water from the tap and stir until the brown sugar dissolves.
• Put chicken in a 1-gallon resealable freezer bag and pour in the brine. The chicken should be completely submerged. Seal the bag and refrigerate for 12 to 24 hours.
• Pour off the brine and place the chicken on a cooling rack. Pat the chicken dry with paper towels and season with salt and pepper before dredging.
• Preheat the oven to 375 degrees F.
• For the breading: You will need three medium bowls for the breading. In one bowl, combine 1 cup of the flour with 1/2 teaspoon baking powder. In a second bowl, whisk together the buttermilk, egg and mustard. In a third bowl, combine the remaining 1 1/2 cups flour and 3/4 teaspoon baking powder, along with the cornmeal, garlic powder, cayenne, 1 tablespoon salt and 1 tablespoon pepper.
• Follow a basic three step breading process: Dip each chicken breast in the flour (dusting off any excess), then in the buttermilk mixture, and finally in the cornmeal mixture. Dust off any excess before laying each chicken breast on a cooling rack. Allow the chicken to sit out uncovered for 30 minutes. This will make for a crunchier crust.
• Set a cooling rack in a rimmed baking sheet. In a 14-inch cast-iron skillet, combine the canola and coconut oils and heat over medium-high heat until the temperature reaches 345 degrees F on a deep-fry thermometer. Working in batches, place the chicken in the skillet bone-side up. The oil should only come halfway up the side of the chicken. Cook until golden brown, about 5 minutes. Carefully flip and cook until golden brown on the other side, 5 to 7 minutes more. If needed, cook on the thicker side of the chicken breast for another minute to crisp the crust. Transfer to the rack as done.
• Wipe up any oil drips from the baking sheet so they don't smoke up your kitchen. Transfer the chicken on the rack and baking sheet to the oven and bake until cooked through and the center registers 160 degrees F on an instant-read thermometer, 10 to 20 minutes. Remove from the oven and allow to rest and carry over cooking another 5 degrees F before serving, about 5 minutes.

Steps:

• In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
• In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
• In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.

Steps:

• Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.