Pickle Brined Fried Chicken and Collard Greens

Pickle Brined Fried Chicken and Collard Greens

  • Servings: 2.5
  • Difficulty: easy
  • Print

Pickle Brined Fried Chicken and Collard Greens

IMG_8856
Fried Chicken, BBQ, Chili, Enchiladas are pretty sacred dishes in the South.   Cooks lay claim to “the best ever” based upon their brine, their coating, their heat level, their oil and/or their equipment or technique. So   my attempt is to actually find my best ever fried chicken.  The dish I can claim as my secret and that can make tasters swoon.

So you will likely see several recipes for fried chicken, BBQ, Tikka Masala, Chili, Mexican food as I try to get to my “best ever in all those categories”.

This recipe was adapted by Bon Appetit Magazine September 2014 publication featuring Rose’s Luxury Restaurant. It’s on my list to try the next time I am in the DC area. Looks like a great place and was named one of the best restaurants in the US 2014. Link to article.
http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/roses-luxury

When someone master’s a dish or technique I am skeptical that when they share their recipe they slyly leave out a step or ingredient to keep you wondering how they do it so much better than you can.

No knock on Rose’s but mine didn’t turn out too well. Way too salty but I will say the chicken was moist and the coating was super crunchy and awesome. It simply had too much salt. So I am going to take their recipe and dial it back a bit on the salt.
IMG_8859
Ingredients:
Chicken Breasts (I went boneless, skinless and cut into strips for Jill)

Brine:
1 tbs Yellow Mustard
1 tbs Brown Mustard Seeds
1.5 tsp of Coriander seeds
1 cup of Apple Cider Vinegar
5 glugs of Tabasco
2 glugs of Pickle Brine
2 tbs of Kosher Salt
1/3 cup of Sugar
¼ fresh dill

Coating:

2 cups buttermilk
Tabasco
2 cups AP flour
Vegetable or Peanut oil for frying

Sauce:
Mixture of Course Grain mustard, spicy brown mustard, honey, Duke mayo, Tabasco
IMG_8860
Directions:
1. Brine: Toast your mustard and coriander seeds on medium heat for about 3mins and they pop.   Add the remaining brine ingredients (except the water) and bring to a boil and the sugar and salt are dissolved. Remove from the heat and stir in cold water to cool it down. Wait until it is tepid and then add the chicken and brine into a Ziploc and let the magic happen for 24hrs.

2. 1hr before you eat you are going to dredge your chicken and let it rest for 45-60mins.

Two bowls or pie dishes add flour to one and buttermilk to the other. I season my flour with Kosher Salt, Pepper and Paprika and Slap Ya Mama or cayenne pepper. Wet, Dry, Wet Dry and place on a wire rack and let it sit for 45-50mins so that they flour can fully adhere to the bird.

3. I have a newly purchased fryer but you can do this on a stove top in a skillet. Get your oil to 375 and work in batches careful to not over crowd. Cook until browned and crispy 175 internal temp. If you are working on a lot of chicken I would heat your oven up to 200 degrees and place your fried chicken in there to continue to get crispy instead of soggy at room temp.
IMG_8861
IMG_8864


Collard Greens

IMG_8858
I love well prepared collards. They stink your house up but I just love em. Tonight we made some fried chicken so I thought collards would be a nice compliment along with maybe an easy stove top mac n cheese.

Ingredients:
2 bunches of Collards (spines removed)
4 slices of bacon
1 yellow onion
5 cloves of garlic
3-4 cups Chicken Stock
Tabasco
SlapYa Mama seasoning
Red Pepper Flakes
Kosher Salt
Black Pepper

Directions:
1. Large cold pot add your chopped bacon.  Turn on your heat to medium-low and let that bacon render out the fat. Remove crispy bacon.Add your chopped onion into the bacon fat and cook until translucent. Add your garlic, careful not to burn it and then your chopped collards.

2. Technique for Collards. I remove the spines and stack them up on top of each other.   Then I roll that stack into a cylinder and cut it so that there are long but thin ribbons.

3. Add stock and spices and simmer for an hour or more. Before serving sprinkle your crispy bacon on top. If you like the bacon softer you can add it to the pot with everything else.

Stove top Mac n Cheese

Simple bechamel with milk, chedder, mont jack and elbow pasta
IMG_8857

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s