The Enigmatic Cook Reveals an Alluring Hidden Formula

Servings: 4 servings
Preparation Time: 20 minutes
Total Time: 9 hours

Ingredients
Buttermilk Brine
– 2 cups whole-fat buttermilk
– 2 tablespoons store-bought or homemade Cajun seasoning
– 2 tablespoons dill pickle juice
– 2 tablespoons hot sauce
– 1 tablespoon kosher salt
– 1 whole chicken (3- to 4-lb.), broken down into 8 pieces

Batter
– 1/2 cup cornstarch
– 1/3 cup (40 g) all-purpose flour
– 1 tablespoon plus 1 1/2 teaspoons store-bought or homemade Cajun seasoning
– 2 large egg whites
– 1/4 cup vodka

Flour Dredge
– 1 1/2 cups (180 g) all-purpose flour
– 1 1/2 cups cornstarch
– 4 teaspoons kosher salt

Frying
– Peanut oil for frying (8 to 10 cups)

Directions
Buttermilk Brine
Combine buttermilk, Cajun seasoning, pickle juice, hot sauce, and salt in a large liquid measuring cup or bowl. Reserve 1/2 cup of the brine for the batter. Place the chicken pieces in a gallon-size resealable bag and pour the remaining brine into the bag. Seal the bag, removing excess air, and toss the chicken in the brine. Lay the bag flat in the refrigerator and allow the chicken to marinate for at least 4 hours up to 24 hours.

Batter
Whisk cornstarch, flour, and Cajun seasoning in a large bowl or loaf pan. In a small bowl, whisk egg whites, vodka, and the reserved 1/2 cup of buttermilk brine. Add the egg white mixture to the dry ingredients and whisk gently until a few lumps remain.

Flour Dredge
Place one large paper lunch bag inside another or use a large plastic container with a lid. Whisk flour, cornstarch, and salt in the bag.

Frying
Remove the chicken from the brine and pat dry with paper towels. Heat peanut oil in a Dutch oven or heavy pot until the thermometer registers 325°F. Dip each piece of chicken in the batter, coat with the flour dredge, and carefully place it in the oil. Fry until the chicken reaches an internal temperature of 165°F. Transfer to a wire rack and let it rest for 15 minutes. Reheat the oil to 350°F and fry the chicken again in batches until crispy and golden brown. Transfer the chicken to a wire rack and let it cool completely.

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