![]() Cover and place in the refrigerator for a few hours and up to overnight, turning a few times along the way. Put 2 cups pickle juice into a large bowl and add the chicken to it. Add the chicken to it, cover and place in the refrigerator for a few hours and up to overnight. To make one, dissolve 2 tablespoons kosher salt in 4 cups fresh buttermilk, along with a healthy grind of black pepper. (You might add a few tablespoons of sugar to the mixture, along with some fresh herbs or chopped garlic.)įor many fried chicken aficionados, the only acceptable brine is made with buttermilk. Add the chicken to the solution, cover and place in the refrigerator for a few hours and up to overnight. Serve immediately.For a basic chicken brine, simply dissolve 4 tablespoons kosher salt in 4 cups lukewarm water. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Take the chicken strips out of the marinade and leave until they reach room temperature. ![]() Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Combine all the ingredients for the dredge and blend together using a blender.
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