Cook the Book: Tea-Brined Batter Fried Picnic Chicken

Name: Cook the Book: Tea-Brined Batter Fried Picnic Chicken
Prep time: 3 d
Cook time: 3 d
Total time: 3 d
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 473 milliliters buttermilk; 1 Tbsp chili powder; 2 larges eggs; 1 liters all-purpose flour; 473 milliliters finely ground cornmeal; 946 milliliters ice water; 118 milliliters kosher salt; 1 Zest of lemon, removed with a vegetable peeler; 1 Tbsp fine sea salt; 2 Tbsps seasoning, such as Old Bay; 237 milliliters sugar; 946 milliliters freshly brewed tea; 1 liters vegetable oil, for frying; 8 whole chicken legs, thighs and legs separated

Cook the Book: Tea-Brined Batter Fried Picnic Chicken might be just the main course you are searching for. One serving contains 1018 calories, 37g of protein, and 43g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 72 hours. Head to the store and pick up lemon zest, eggs, vegetable oil, and a few other things to make it today. To use up the tea you could follow this main course with the Green Tea Coconut Ice Cream as a dessert.

Instructions

To brine the chicken: Two days before serving the chicken, combine the tea, lemon zest, sugar, and salt in a saucepan and simmer for 2 to 3 minutes, until the salt and sugar are dissolved.

Ingredients you will need

Lemon Zest

Whole Chicken

Brine

Sugar

Salt

Tea

Equipment you will use

Sauce Pan

Remove from heat, add the ice water and cool completely. Submerge the chicken pieces in the liquid, cover, and refrigerate for 48 hours.

Ingredients you will need

Chicken Pieces

Water

At least 1 hour before serving, remove the chicken from the brine and drain in a strainer for 10 minutes.

Ingredients you will need

Whole Chicken

Brine

Equipment you will use

Sieve

Place 3 cups of the flour in a large bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Whisk together the buttermilk and eggs in a second bowl.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Whisk

Bowl

Whisk together the remaining flour, the cornmeal, Old Bay, chili powder, salt, and pepper in a third bowl. Set two wire racks over two separate rimmed baking sheets.

Ingredients you will need

Chili Powder

Cornmeal

Pepper

All Purpose Flour

Salt

Equipment you will use

Baking Sheet

Whisk

Bowl

Pat the chicken dry with paper towels. Coat each piece lightly the plain flour and shake off the excess. Dip in the buttermilk and egg batter, and finally roll the chicken in the cornmeal mixture.

Ingredients you will need

All Purpose Flour

Buttermilk

Cornmeal

Whole Chicken

Dip

Roll

Egg

Equipment you will use

Paper Towels

Transfer the pieces to a rack and let sit 20 to 30 minutes before frying.

Pour the oil into a large cast-iron skillet and heat over high heat until a pinch of flour sprinkled into the oil immediately bubbles or a deep-frying thermometer registers 365°F. Working in batches, fry the chicken pieces, adjusting the heat as necessary to maintain the oil temperature. Cook for 8 minutes, flip, and cook for 7 minutes more. The chicken should be golden brown. The juices should run clear when the thickest part is pierced, and an instant-read thermometer should register 165°F.

Ingredients you will need

Chicken Pieces

Whole Chicken

All Purpose Flour

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer the pieces to the clean wire rack; blot them with paper towels. Cool for a few minutes or cover lightly and place in the refrigerator overnight before serving.

Equipment you will use

Paper Towels

Wire Rack