Recipes

Hartsyard Fried Chicken

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Ingredients

Recipe for 2 chickens - whole.

Brine Recipe:

  • 8 litres water
  • 1 ltr salt
  • 20 cloves crushed garlic
  • Peel of 6 lemons
  • 100g coriander seed
  • 50g black pepper whole toasted

Method:

  • Toast spices, set aside
  • Crush garlic, set aside
  • Bring water to a boil
  • Add salt
  • Chill
  • Add toasted spices, garlic and lemon peel

Chickens:

  • Break chickens into 6 parts - drums, thighs, breast leaving bones and all.
  • Submerge in chilled brine for at least 6 hours.
  • Remove
  • Towel dry
  • Place in vacuum bags
  • Seal 100%
  • Place in 64.5 degree water bath and cook for 2 hours and 25 minutes.
  • Remove and refresh in ice bath until completely chilled.
  • Remove chicken from vacuum bags
  • Towel dry, removing all gelatinous liquid and place in marinade

Marinade:

  • 600 mils buttermilk
  • 600 mils Hartsyard hot sauce
  • Marinate for at least 6 hours
  • Remove from marinade, place in seasoned flour

Seasoned Flour:

  • 500g flour
  • Old bay spice to taste
  • Salt
  • Black pepper

  • Coat chicken extremely well
  • Remove from flour, place in marinade once more.
  • Coat well.
  • Back into the seasoned flour
  • Fry chicken in fryer 155 degrees until golden.

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