Month: November 2015

Franklin’s Smoked Turkey Breast

Franklin’s Smoked Turkey Breast

I don’t know about you, but I am pretty exhausted from the Thanksgiving holiday. As normal, I spent hours in the kitchen cooking up the feast which included a green bean casserole, creamed corn, gravy, a dry brined turkey, mashed potatoes, dressing/stuffing, and this thing […]

Chicken Pho

Chicken Pho

I’m a sucker for Vietnamese pho. I truly am, and cannot get enough of it. I often think it is due to the delicious broth, but when slurped with some noodles, fresh herbs, and protein, then you really have a great, and I mean a […]

Pickle Brined Spicy Fried Chicken

Pickle Brined Spicy Fried Chicken

Lately my kids have been big fans of fried chicken. My oldest gets excited if we go out to eat at a chicken wing restaurant such as BW3s or Quaker Steak and Lube. He’s the one who will take on the chicken wing challenge, and granted as he eats them plain, or with a light dry rub, he’s all in, so is my other boy. My girls on the other hand are not. Something about the chicken wing just does not jive with them, but they will eat fried chicken. With that said, I decided to take a different approach to making fried chicken by brining it in a spicy pickle juice mixture.

This fried chicken was so great, and that subtle hint of pickle was spot on, and who doesn’t love some pickles with fried chicken!

Pickle Brined Fried Chicken
Pickle Brined Fried Chicken

I took this one a step further and lathered it with a seasoned mayonnaise. That just took it over the top.

Let’s get started.

Ingredients:

  • 1 whole chicken, cut into various pieces (or you can use your favorite parts)
  • 1 cup of dill pickle juice
  • 1 cup of dill pickles
  • 1/2 tbsp dill weed
  • 2 cloves garlic
  • 2 whole habanero chilies, stems removed
  • 1/2 tbsp cayenne pepper
  • 2 tbsp salt
  • 1 tbsp sugar
  • 3/4 cup of water
  • 4 cups of all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1/2 tbsp salt
  • 5 cups canola oil
  • 1 cup of mayonnaise
  • 1 tbsp chili garlic seasoning

Start by making your brine. To a food processor or blender, add in the pickles, pickle juice, dill weed, garlic habaneros, 1/2 tablespoon of cayenne pepper, 2 tablespoons of salt, the sugar, and the water. Blend until you have a smooth consistency.

Add the chicken to a large sealable bag. Pour in the brine mixture, seal, and  mix around. Place in the refrigerator overnight.

The following day, about 2 hours before you are going to make the chicken, get the chicken out of the refrigerator and set it to the side.

Make your flour mixture. To a large bowl, add the flour, paprika, cayenne, and salt, and give this a good mix.

Take each piece of chicken and thoroughly coat with the flour. Carefully shake off any excess flour, and set the floured pieces on a wire rack to rest and take some of the chill off of it, about 1 hour.

Pickle Brined Fried Chicken Ingredients
Pickle Brined Fried Chicken Ingredients

After an hour, return each flour piece of chicken to the bowl of flour, and coat again, shaking off any excess flour. Yes, we are doing this twice as I find it lends to a crispier coating. Return the pieces back to the wired rack and let them rest for about 30 minutes more.

During this time, take a large cast iron skillet and add to the stove, on medium heat, and pour in the oil. Keep an eye on the oil temp as you are looking for around 350 degrees.

Make the mayonnaise sauce if you are going that route. Mix the mayo and chili garlic seasoning until mixed and set in the refrigerator until you are ready to use.

OK, time to fry. Once the oil is heated, work in batches, and being careful not only to add the chicken, but also not to overcrowd the skillet, cook for about 6 minutes per side. Again, keep an eye on the temperature.

Preheat your oven to 225 degrees.

Once your chicken is cooked, add to a wire lined baking sheet and place into the oven to keep warm. Repeat with the remaining chicken. Go ahead and serve with white bread slices and additional pickles, and if your are going down the mayonnaise route, slather some onto a hot piece of chicken.

This chicken has the right spice level (not too spicy as all of my family devoured this chicken)  with the subtle hint of that pickle that makes you question, or in my case the kids questioning, if that had pickle seasoning. I might have turned for the best on this one as my kids will not even  touch pickles (don’t ask), but they sure did like the pickle brined spicy fried chicken! Hope you enjoy.

Pickle Brined Spicy Fried Chicken
Author: 
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 whole chicken, cut into various pieces (or you can use your favorite parts)
  • 1 cup of dill pickle juice
  • 1 cup of dill pickles
  • ½ tbsp dill weed
  • 2 cloves garlic
  • 2 whole habanero chilies, stems removed
  • ½ tbsp cayenne pepper
  • 2 tbsp salt
  • 1 tbsp sugar
  • ¾ cup of water
  • 4 cups of all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • ½ tbsp salt
  • 5 cups canola oil
  • 1 cup of mayonnaise
  • 1 tbsp chili garlic seasoning
Instructions
  1. Start by making your brine. To a food processor or blender, add in the pickles, pickle juice, dill weed, garlic habaneros, ½ tablespoon of cayenne pepper, 2 tablespoons of salt, the sugar, and the water. Blend until you have a smooth consistency.
  2. Add the chicken to a large sealable bag. Pour in the brine mixture, seal, and mix around. Place in the refrigerator overnight.
  3. The following day, about 2 hours before you are going to make the chicken, get the chicken out of the refrigerator and set it to the side.
  4. Make your flour mixture. To a large bowl, add the flour, paprika, cayenne, and salt, and give this a good mix.
  5. Take each piece of chicken and thoroughly coat with the flour. Carefully shake off any excess flour, and set the floured pieces on a wire rack to rest and take some of the chill off of it, about 1 hour.
  6. After an hour, return each flour piece of chicken to the bowl of flour, and coat again, shaking off any excess flour. Yes, we are doing this twice as I find it lends to a crispier coating. Return the pieces back to the wired rack and let them rest for about 30 minutes more.
  7. During this time, take a large cast iron skillet and add to the stove, on medium heat, and pour in the oil. Keep an eye on the oil temp as you are looking for around 350 degrees.
  8. Make the mayonnaise sauce if you are going that route. Mix the mayo and chili garlic seasoning until mixed and set in the refrigerator until you are ready to use.
  9. OK, time to fry. Once the oil is heated, work in batches, and being careful not only to add the chicken, but also not to overcrowd the skillet, cook for about 6 minutes per side. Again, keep an eye on the temperature.
  10. Preheat your oven to 225 degrees.
  11. Once your chicken is cooked, add to a wire lined baking sheet and place into the oven to keep warm. Repeat with the remaining chicken. Go ahead and serve with white bread slices and additional pickles, and if your are going down the mayonnaise route, slather some onto a hot piece of chicken.

 

African Style Chicken Sandwich – Chicken Suqaar

African Style Chicken Sandwich – Chicken Suqaar

It was not too long ago when my colleagues and I ventured out to try a new restaurant, only due to the fact that someone did a writeup on them in regards to one of their sandwiches.  The place was called Blue Star Cafe, and […]

Mexican Chorizo Egg McMuffin

Mexican Chorizo Egg McMuffin

One of my favorite breakfast sandwiches is probably the egg McMuffin, and I make them at home all of the time. I’ve made everything from a corned beef mcmuffin, my son’s favorite sausage and egg mcmuffin, and my favorite, the classic egg mcmuffin. But then […]

Caribbean Style Pork

Caribbean Style Pork

I am still working my way through my habanero peppers, and yes, that can take quiet a bit of time. A little goes a long way. As you know, I recently batched out a bunch of mango and peach habanero sauce that I am still hammering through, and day by day it just gets better and better. But as I was still staring down my bag of peppers, I decided to come up with a Caribbean style pork recipe that had that subtle kick of the habanero peppers, but one that it was not too overpowering. This pork dish is bright, vibrant, and packed full of a citrus punch that is a bit addicting.

Caribbean Style Pork Recipe
Caribbean Style Pork Recipe

Let’s get started.

Ingredients:

  • 2 nectarines, juiced
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 red bell pepper, seeded, and chopped
  • 1 whole white onion, roughly chopped
  • 2 whole habanero peppers, seeds and stem removed, chopped
  • 2 whole sprigs of thyme
  • 1 cup of fresh flat leaf parsley, chopped
  • 1/4 cup of apple cider vinegar
  • 8 cloves of garlic, roughly chopped
  • 1/2 tbsp salt
  • 1/4 tbsp cracked black pepper
  • 1 tbsp Worcestershire sauce
  • 2 lbs pork tenderloin, cut into thick chunks
  • 2 tbsp canola oil
  • cooked rice, optional

Start by making the marinade. To a bowl, add in the nectarine, lemon, and lime juice. Season with the salt, pepper, onion, habaneros, bell pepper, thyme, parsley, garlic, worcestershire, oil, and vinegar. Add in the pork, and carefully toss. Careful of those habanero peppers. I always recommend wearing gloves when using those. Once everything is coated, marinate overnight.

Caribbean Style Pork Recipe
Caribbean Style Pork Recipe

The following day, remove the marinated pork from the refrigerator and let it rest on the counter to come up to room temperature.

Preheat your oven to 350 degrees. Place the pork mixture into a baking dish, seal with aluminum foil, and cook for about 2 hours, or until it is super tender. Uncover, crank up the heat to about 425, and cook a few additional minutes to get a bit crispy.

Remove from the oven, and serve over rice, if desired. Feel free to drizzle any of the remaining liquid over the pork, along with the cooked onions, garlic, and peppers.  This one is a real winner. It has an awesome citrus, and bang of the habanero that is just perfect. Hope you enjoy!