Monday, May 10, 2010

Fried Chicken

Traditional fried chicken is not seen on very many fine dinning dinner menus, but it is so delicious. This recipe is designed to bring the everyday, crunchy, juicy wonder of fried chicken into a fork and knife environment.
Chicken legs and thighs(still attached to each other)
Salt and Pepper
Take the leg and thigh and lay it inner-thigh up. Make one slice, through the skin only, from the top joint to the base of the leg. Carefully press your knife through the joint, but not through the skin. Pull the leg meat and bone away from the skin leaving a thigh with skin from the leg still attached. For all of the steps, with pictures, check out my picasa page.
Take the leg meat off of the bone and grind it in a meat grinder. Season, whatever the resulting weight is, with 2% salt and as much pepper as you like. Stir well and place on top of the thigh meat. Sprinkle salt onto a rectangle of plastic wrap and place the outside of the skin on top of the salt. Roll the, now seasoned, skin around the sausage and thigh meat and then roll the plastic around that. Rolling stuff in plastic is covered in more detail in this post. Poach the roll in 167F water for 2 hours and then place in an ice bath to cool.
Once completely cooled, remove the plastic wrap and dust the roll in seasoned flour. Submerge in whipped whole eggs that have been seasoned and then place back into the flour. Now the roll should have a good, uniform, coating of flour and egg, but to get uneven nooks and crannies you need one more step. Hold the roll with some extra flour in your hand and drizzle some of the eggs over the roll. As the eggs flow over the flour coating, press more flour into the eggs, creating bumps of egg and flour paste. You do not want to cover the roll evenly with the egg and flour, that is why you are drizzling and not submerging in the egg. Fry immediately in 350F oil until brown and crunchy.
Plate it up!

Rolled chicken thigh, with chicken sausage, cabbage slaw, black truffle ranch, and koni roots.

Breading and then storing in the fridge overnight produces a bad crust, like that of a frozen product. You can make this roll, up until it is breaded, in advance.



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