Smokey Chipotle Fried Chicken

Smokey Chipotle Fried Chicken

I have had this idea for a while now and was inspired to push it up in my "recipes to complete" list after having enjoyed some succulent , juicy brined poultry last week in our Lemon and Rosemary Brined Roast Turkey. Brining poultry is something you just  must try  if you never have; it adds great seasoning and extra juiciness throughout the meat, making it tender and perfect.

While it works well for roasting, I think it works even better for fried chicken. I have never brined chicken parts for more than a full day but when I unexpectedly had to leave it for a second day I was flabbergasted by the result. I had been wanting to try a very simple smoky spiced fried chicken for a while now, using two of my favorite smoked spices, smoked paprika and chipotle powder, so  I thought this was the perfect opportunity. 

I don't say this lightly at all...this was the best fried chicken that I have ever eaten. 

Smokey Chipotle Fried Chicken

It was amazingly moist and juicy. The meat was completely seasoned throughout from the brine and using a tip I saw on "Diners, Drive-ins and Dives",  I added some butter to my canola oil to fry the crust to an amazingly perfect crispy texture with just the right amount of smoky spice. Amazing. Amazing. Amazing. I absolutely know I will make this again and again. This is one recipe you absolutely have to try!

We served this outstanding fried chicken with grilled corn, mashed potatoes, buttermilk biscuits and gravy. Does it get any better than that?  Need a recipe for great Buttermilk Biscuits? Click right here!

Smokey Chipotle Fried Chicken

I begin by washing:

• one large chicken, about  3 1/2 to 4 pounds

Cut and trim the chicken into 8 pieces ( 2 legs, 2 thighs, 2 wings and 2 breasts)

Place the chicken in a large plastic container and cover it with the brine mixture. Cover and refrigerate for up to 48 hours. If you need to add a little more water to completely cover the chicken, that's not a problem.

Tabasco Brine Mixture

 Begin with 2 quarts (liters) of water
  

Add:

• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp honey or maple syrup

Stir until the salt and sugar is dissolved, then add:

• 3 tbsp black peppercorns
• 8 cloves thinly sliced garlic
• 1 large onion, thinly sliced
• 1/2 cup Tabasco sauce (add more if you like)

After 48 hours, remove the chicken from the brine mixture. Toss it into the flour and spice dredge.|

Flour and Spice Dredge

• 1 1/2 cups all purpose flour
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 heaping tbsp smoked paprika
• 2 heaping tbsp chipotle powder

Mix all ingredients together in a large bowl until very well combined. Add the brined chicken pieces. Toss well and press the chicken pieces into the flour dredge with your palms to get good contact with the meat. \let stand for ten minutes, then toss again and press down with your palms again. Now it's time to warm up your oil.

In a 12 inch cast iron skillet heat 1 inch canola or corn oil with 1/2 cup real dairy butter until it reaches 35O degrees F. Just below medium heat works well on my stove but use a thermometer to be sure.  A cast iron skillet is the best for fried chicken. Be extra careful to regulate the heat properly of using anything other than cast iron. Even cooking is essential.

Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 35- 40 minutes depending on the size of your chicken pieces, turning at least once halfway through the  cooking time. I start with the dark meat pieces and add the breasts about 10-15 minutes into the cooking time because these will cook faster. I always use my meat thermometer to ensure that the largest pieces have reached an internal temperature of 165 degrees F, which is perfect for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 5 minutes before serving.

Smokey Chipotle Fried Chicken

I have had this idea for a while now and was inspired to push it up in my "recipes to complete" list after having enjoyed some succulent , juicy brined poultry last week in our Lemon and Rosemary Brined Roast Turkey. Brining poultry is something you just  must try  if you never have; it adds great seasoning and extra juiciness throughout the meat, making it tender and perfect.

While it works well for roasting, I think it works even better for fried chicken. I have never brined chicken parts for more than a full day but when I unexpectedly had to leave it for a second day I was flabbergasted by the result. I had been wanting to try a very simple smoky spiced fried chicken for a while now, using two of my favorite smoked spices, smoked paprika and chipotle powder, so  I thought this was the perfect opportunity. 

I don't say this lightly at all...this was the best fried chicken that I have ever eaten. 

Smokey Chipotle Fried Chicken

It was amazingly moist and juicy. The meat was completely seasoned throughout from the brine and using a tip I saw on "Diners, Drive-ins and Dives",  I added some butter to my canola oil to fry the crust to an amazingly perfect crispy texture with just the right amount of smoky spice. Amazing. Amazing. Amazing. I absolutely know I will make this again and again. This is one recipe you absolutely have to try!

We served this outstanding fried chicken with grilled corn, mashed potatoes, buttermilk biscuits and gravy. Does it get any better than that?  Need a recipe for great Buttermilk Biscuits? Click right here!

Smokey Chipotle Fried Chicken

I begin by washing:

• one large chicken, about  3 1/2 to 4 pounds

Cut and trim the chicken into 8 pieces ( 2 legs, 2 thighs, 2 wings and 2 breasts)

Place the chicken in a large plastic container and cover it with the brine mixture. Cover and refrigerate for up to 48 hours. If you need to add a little more water to completely cover the chicken, that's not a problem.

Tabasco Brine Mixture

 Begin with 2 quarts (liters) of water
  

Add:

• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tbsp honey or maple syrup

Stir until the salt and sugar is dissolved, then add:

• 3 tbsp black peppercorns
• 8 cloves thinly sliced garlic
• 1 large onion, thinly sliced
• 1/2 cup Tabasco sauce (add more if you like)

After 48 hours, remove the chicken from the brine mixture. Toss it into the flour and spice dredge.|

Flour and Spice Dredge

• 1 1/2 cups all purpose flour
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 heaping tbsp smoked paprika
• 2 heaping tbsp chipotle powder

Mix all ingredients together in a large bowl until very well combined. Add the brined chicken pieces. Toss well and press the chicken pieces into the flour dredge with your palms to get good contact with the meat. \let stand for ten minutes, then toss again and press down with your palms again. Now it's time to warm up your oil.

In a 12 inch cast iron skillet heat 1 inch canola or corn oil with 1/2 cup real dairy butter until it reaches 35O degrees F. Just below medium heat works well on my stove but use a thermometer to be sure.  A cast iron skillet is the best for fried chicken. Be extra careful to regulate the heat properly of using anything other than cast iron. Even cooking is essential.

Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 35- 40 minutes depending on the size of your chicken pieces, turning at least once halfway through the  cooking time. I start with the dark meat pieces and add the breasts about 10-15 minutes into the cooking time because these will cook faster. I always use my meat thermometer to ensure that the largest pieces have reached an internal temperature of 165 degrees F, which is perfect for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 5 minutes before serving.

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Lemon Rosemary Brined Roasted Turkey

Lemon Rosemary Brined Roasted Turkey

We may be well into June and our family does a lot of barbequing over the summer months but it's not all about the backyard grill just yet. There is still plenty of time to enjoy a good roast dinner as we did last night with this very flavorful roast turkey dinner. Juicy roast turkey with roasted potatoes, gravy and traditional Newfoundland summer savoury stuffing is probably my favorite meal and my preferred method for getting a perfectly roasted juicy turkey to brine it overnight.

Brining will add extra moisture to the meat and deeply season it at the same time. At the same time it is very easy to infuse the meat with subtle herb, citrus or other flavors by inviting them into the pool along with the salt and pepper. To extract all that flavor, I like to steep the herbs and other ingredients into a sort of tea to add to the brining mixture. 

The brining is best done overnight but a minimum of 6 - 8 hours in the brine will be required for the turkey so plan well in advance for this recipe. For a little extra citrus boost, I roast the turkey with a lemon stuffed into the cavity along with some onions, garlic and rosemary. This recipe does not overwhelm the natural flavor of the turkey at all but gently compliments it with aromatic scent and flavor.

10-12 pound fresh turkey

You will need a food grade plastic bucket or large pan, big enough to completely submerge the turkey in the brine for this recipe.

Brine Mixture

6 quarts or liters of very cold water (A little more if needed to cover the turkey completely)

1/2 cup table salt

1/2 cup brown sugar

1/4 cup honey

Stir well to completely dissolve the sugar and salt.

Add 1 liter of this mixture to a pot along with:

6 sprigs fresh rosemary

2 large sliced onion

4 cloves garlic sliced thin

zest and juice of two large lemons

6 tbsp whole black peppercorns

Simmer for just 5 minutes before returning it to the rest of the brine mixture.

Wash the turkey well and completely submerge the turkey in the bucket of brine. A plate with a couple of heavy cans of tomatoes or beans placed over the turkey will help keep it submerged. Place in the refrigerator overnight or for at least 6 - 8 hours. I remove one of the shelves in the fridge to fit my bucket in.

After brining the turkey, remove it from the brine and pat it dry with paper towels. Place on a rack in a roasting pan, truss the turkey with butcher twine (or just tuck the wing tips in under the turkey and tie the legs together to simplify things.) There is no need to add additional salt or pepper, the brine has already seasoned the meat throughout. Rub the surface of the turkey with a couple of tablespoons of butter. To the cavity add:

1 onion quartered

2 cloves garlic, sliced

1 whole lemon, stabbed with a fork several times

2 sprigs rosemary

Do not cover the turkey. Open roast the turkey in a preheated 400 degree F oven for 1/2 an hour before reducing the temperature to 350 degrees F. Brush the turkey with melted butter about every 30-45 minutes to get a nicely browned skin. After reducing the heat, continue roasting for about an additional 2 hours or until the internal temperature of the thickest part of the breast meat reaches 185 degrees F on a meat thermometer; this could be more or less time depending on the actual size of the turkey you are roasting. Using a meat thermometer is the best way to make sure your turkey is  completely and safely cooked. Remove from oven and cover with aluminum foil and allow the turkey to rest for 20 minutes before carving. This resting period is ESSENTIAL!

NOTE: Although it is traditional in Newfoundland cooking to roast a turkey in a covered roaster, this is a sure way to ensure a dry, overcooked turkey. I NEVER roast a turkey covered, always leaving it to open roast in the oven. This crisps the skin and seals in all the natural juices, creating a turkey that bastes in its own juices. I also ALWAYS use a meat thermometer to test if the turkey is cooked. Open roasting as well as getting the meat to 185 degrees F and properly resting the turkey before carving, is the best way to prepare a juicy, succulent turkey. If you don't own a meat thermometer, you should. It is the safest way to ensure poultry is fully cooked and very useful for getting that perfect medium rare prime rib roast beef too; it's a kitchen essential for sure.

After the turkey has rested, I still make gravy from the pan drippings and my own frozen turkey stock that I always have on hand, made from the carcass of my last roast turkey. I ALWAYS use stock and not water to make the best gravy. Low sodium or no-salt-added store bought turkey or chicken stock are also good options if you don't have your own homemade stock available but be sure to make some from the remnants of this turkey and freeze in plastic containers for soup or to make the most delicious turkey gravy next time. I still thicken my gravy the way my grandmother did with a slurry of flour and water. I despise corn starch thickened gravy; you will never find it at my house.

Lemon Rosemary Brined Roasted Turkey

We may be well into June and our family does a lot of barbequing over the summer months but it's not all about the backyard grill just yet. There is still plenty of time to enjoy a good roast dinner as we did last night with this very flavorful roast turkey dinner. Juicy roast turkey with roasted potatoes, gravy and traditional Newfoundland summer savoury stuffing is probably my favorite meal and my preferred method for getting a perfectly roasted juicy turkey to brine it overnight.

Brining will add extra moisture to the meat and deeply season it at the same time. At the same time it is very easy to infuse the meat with subtle herb, citrus or other flavors by inviting them into the pool along with the salt and pepper. To extract all that flavor, I like to steep the herbs and other ingredients into a sort of tea to add to the brining mixture. 

The brining is best done overnight but a minimum of 6 - 8 hours in the brine will be required for the turkey so plan well in advance for this recipe. For a little extra citrus boost, I roast the turkey with a lemon stuffed into the cavity along with some onions, garlic and rosemary. This recipe does not overwhelm the natural flavor of the turkey at all but gently compliments it with aromatic scent and flavor.

10-12 pound fresh turkey

You will need a food grade plastic bucket or large pan, big enough to completely submerge the turkey in the brine for this recipe.

Brine Mixture

6 quarts or liters of very cold water (A little more if needed to cover the turkey completely)

1/2 cup table salt

1/2 cup brown sugar

1/4 cup honey

Stir well to completely dissolve the sugar and salt.

Add 1 liter of this mixture to a pot along with:

6 sprigs fresh rosemary

2 large sliced onion

4 cloves garlic sliced thin

zest and juice of two large lemons

6 tbsp whole black peppercorns

Simmer for just 5 minutes before returning it to the rest of the brine mixture.

Wash the turkey well and completely submerge the turkey in the bucket of brine. A plate with a couple of heavy cans of tomatoes or beans placed over the turkey will help keep it submerged. Place in the refrigerator overnight or for at least 6 - 8 hours. I remove one of the shelves in the fridge to fit my bucket in.

After brining the turkey, remove it from the brine and pat it dry with paper towels. Place on a rack in a roasting pan, truss the turkey with butcher twine (or just tuck the wing tips in under the turkey and tie the legs together to simplify things.) There is no need to add additional salt or pepper, the brine has already seasoned the meat throughout. Rub the surface of the turkey with a couple of tablespoons of butter. To the cavity add:

1 onion quartered

2 cloves garlic, sliced

1 whole lemon, stabbed with a fork several times

2 sprigs rosemary

Do not cover the turkey. Open roast the turkey in a preheated 400 degree F oven for 1/2 an hour before reducing the temperature to 350 degrees F. Brush the turkey with melted butter about every 30-45 minutes to get a nicely browned skin. After reducing the heat, continue roasting for about an additional 2 hours or until the internal temperature of the thickest part of the breast meat reaches 185 degrees F on a meat thermometer; this could be more or less time depending on the actual size of the turkey you are roasting. Using a meat thermometer is the best way to make sure your turkey is  completely and safely cooked. Remove from oven and cover with aluminum foil and allow the turkey to rest for 20 minutes before carving. This resting period is ESSENTIAL!

NOTE: Although it is traditional in Newfoundland cooking to roast a turkey in a covered roaster, this is a sure way to ensure a dry, overcooked turkey. I NEVER roast a turkey covered, always leaving it to open roast in the oven. This crisps the skin and seals in all the natural juices, creating a turkey that bastes in its own juices. I also ALWAYS use a meat thermometer to test if the turkey is cooked. Open roasting as well as getting the meat to 185 degrees F and properly resting the turkey before carving, is the best way to prepare a juicy, succulent turkey. If you don't own a meat thermometer, you should. It is the safest way to ensure poultry is fully cooked and very useful for getting that perfect medium rare prime rib roast beef too; it's a kitchen essential for sure.

After the turkey has rested, I still make gravy from the pan drippings and my own frozen turkey stock that I always have on hand, made from the carcass of my last roast turkey. I ALWAYS use stock and not water to make the best gravy. Low sodium or no-salt-added store bought turkey or chicken stock are also good options if you don't have your own homemade stock available but be sure to make some from the remnants of this turkey and freeze in plastic containers for soup or to make the most delicious turkey gravy next time. I still thicken my gravy the way my grandmother did with a slurry of flour and water. I despise corn starch thickened gravy; you will never find it at my house.

reade more... Résuméabuiyad