20, May 2007
Garlic-Brined Fried Chicken

I keep experimenting with fried chicken wings, so here’s more. E suggested brining, which turned out to be a really good idea. I also tried chicken breasts as well as the usual wing drumettes.

4 c warm water
1/2 c kosher salt
1 c sugar
4 cloves garlic, minced
4 serrano peppers, chopped
a dash of soy sauce
2 lb chicken wing drumettes
OR 2 lb boneless skinless chicken breasts, trimmed and chopped into chunks (4-5 per breast)
1/2 c corn starch
1/2 c white whole wheat flour
turmeric, white pepper, ground black pepper, kosher salt to taste

make the brine. mix the salt and sugar with the water until it dissolves. add the soy sauce, garlic, peppers and chicken, and let marinate overnight in the refrigerator. … Take the chicken out and remove it from the brine. Let sit until it comes to room temperature, about 30 minutes. Meanwhile, prepare the coating by mixing everything together. Heat some oil in a pot (I heat it to 6/10 on my stove, whatever that means). Pat the chicken dry and toss in the coating until each piece is coated. When the oil is heated, fry half of the chicken at a time — 8 minutes for breast pieces, 12 for wingettes. Remove and let drain on a paper towel.
a little too salty, and not much garlic and pepper flavor. so next time, less salt in the brine and more garlic and peppers. otherwise, frickin awesome.