Zakary Pelaccio's Curry Leaf Fried Chicken

Name: Zakary Pelaccio's Curry Leaf Fried Chicken
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 4
Cuisine: Southern
Ingredients: 59 milliliters freshly ground black pepper; 2 Tbsps black peppercorns; 4 servings Chili Vinegar; 473 milliliters chopped long green chilies, such as Anaheim or Hungarian Wax; 4 servings Coarse sea salt; 2 Tbsps coriander seeds; 4 sprigs fresh curry leaves; 1 dried bay leaf; 473 milliliters all-purpose flour; 2 garlic cloves, crushed and peeled; 59 milliliters kosher salt; 1 liters neutral oil, such as grapeseed or canola; 1 teaspoon sea salt; 473 milliliters distilled white vinegar; 1 kilograms whole chicken (about , cut into 8 pieces

The recipe Zakary Pelaccio's Curry Leaf Fried Chicken could satisfy your Southern craving in roughly 24 hours. One portion of this dish contains roughly 40g of protein, 60g of fat, and a total of 962 calories. For $4.14 per serving, you get a main course that serves 4. A mixture of pepper, bay leaf, curry leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the white distilled vinegar you could follow this main course with the Mini Strawberry Pavlovas as a dessert. It is a good option if you're following a dairy free diet.

Instructions

The day before, brine the chicken: In a large saucepan, combine the cincalok, garlic, peppercorns, coriander seeds, bay leaf, and 2 cups water. Bring the water to a simmer over medium-high heat and cook for 10 minutes. remove the pot from the heat and let the solution cool completely.

Ingredients you will need

Whole Coriander Seeds

Peppercorns

Whole Chicken

Garlic

Brine

Water

Equipment you will use

Sauce Pan

Pot

Pour the cooled mixture into a large bowl.

Equipment you will use

Bowl

Add the chicken pieces, tossing well, then cover the bowl with plastic wrap and refrigerate for 24 hours.

Ingredients you will need

Chicken Pieces

Wrap

Equipment you will use

Plastic Wrap

Bowl

The day before, make the chili vinegar: Puree the chilies, vinegar, and 1 teaspoon sea salt together in a blender.

Ingredients you will need

Sea Salt

Chili Pepper

Vinegar

Equipment you will use

Blender

Transfer the liquid to a bowl and refrigerate, covered, for at least 24 hours to let the flavors meld. Strain the mixture through a fine-mesh sieve, discarding any solids.

Equipment you will use

Sieve

Bowl

Remove the chicken from the brine and pat it dry.

Ingredients you will need

Whole Chicken

Brine

Whisk together the flour, kosher salt, and pepper in a large bowl. Dredge the pieces of chicken in the flour and put them on a cooling rack set over a baking pan.

Ingredients you will need

Kosher Salt

Whole Chicken

Pepper

All Purpose Flour

Equipment you will use

Wire Rack

Baking Pan

Whisk

Bowl

Let sit them for 5 minutes and then repeat the dredging process to make sure you get a perfect coating of flour.

Ingredients you will need

All Purpose Flour

Meanwhile, heat the oil in a large, heavy saucepan to 350°F over high heat (measured on a deep-frying thermometer). once the temperature is reached, reduce the heat to medium-high to maintain it.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

Working in batches, add the chicken to the oil and fry until the chicken is golden, crispy, and cooked through, about 12 minutes for white meat and 15 to 17 minutes for dark.

Ingredients you will need

Meat

Cooking Oil

Remove the chicken pieces with a slotted spoon and place on a cooling rack. Season generously with coarse sea salt.

Ingredients you will need

Coarse Sea Salt

Chicken Pieces

Equipment you will use

Slotted Spoon

Wire Rack

When the chicken has finished cooking, fry the curry leaves in the cooking oil until crispy, about 10 seconds, then transfer them with a slotted spoon to a paper-towel-lined plate to drain.

Ingredients you will need

Curry Leaves

Cooking Oil

Whole Chicken

Equipment you will use

Slotted Spoon

Place the chicken on a large plate and crumble some of the fried curry leaves over it. Pile a few more whole fried curry leaves on the side as a garnish and serve with a little bowl of the chili vinegar.

Ingredients you will need

Curry Leaves

Whole Chicken

Vinegar

Chili Pepper

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

59milliliters

freshly ground black pepper 2Tbsps

black peppercorns 4servings

Chili Vinegar 473milliliters

chopped long green chilies, such as Anaheim or Hungarian Wax 4servings

Coarse sea salt 2Tbsps

coriander seeds 4sprigs

fresh curry leaves 1

dried bay leaf 473milliliters

all-purpose flour 2

garlic cloves, crushed and peeled 59milliliters

kosher salt 1liters

neutral oil, such as grapeseed or canola 1teaspoon

sea salt 473milliliters

distilled white vinegar 1kilograms

whole chicken (about , cut into 8 pieces

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Chateau Ste. Michelle Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 10 dollars per bottle.