Ingredients Jump to Instructions ↓

  1. 4 cloves garlic, peeled

  2. 2 large shallots, coarsely chopped

  3. 2 to 3 large fresh bay leaves

  4. 1 tablespoon coarse black pepper A handful fresh thyme leaves

  5. 1 Fresno chili pepper, chopped A generous handful parsley

  6. 1/4 cup Worcestershire sauce

  7. 1/4 cup hot sauce

  8. 2 tablespoons kosher or fine sea salt

  9. 2 tablespoons sugar About 1 1/2 quarts water

  10. 3 pounds boneless, skinless chicken thighs and breasts, breast pieces cut in half Chicken Breading:

  11. 1 1/2 cups flour

  12. 1/2 cup cornmeal

  13. 2 tablespoons granulated garlic, a couple of scant palmfuls

  14. 2 tablespoons granulated onion

  15. 2 tablespoons powdered mustard

  16. 2 tablespoons paprika or smoked sweet paprika

  17. 1/2 tablespoon cayenne pepper

  18. 1/4 to 1/3 cup vegetable oil

Instructions Jump to Ingredients ↑

  1. For the brine: Add garlic, shallots, bay leaves, pepper, thyme, chili pepper and parsley to a food processor and process into a paste. Add paste to a large plastic food storage bag and add Worcestershire, hot sauce, salt, sugar and water. Squish to combine. Drop chicken into bag and chill 6 hours or overnight. Drain chicken from brining liquid. Coat the pieces in flour and cornmeal seasoned with dried garlic, onion, mustard and paprika. Preheat oven to 400°F. In a large, cast-iron skillet, heat a thin layer of vegetable oil over medium-high heat. Brown chicken pieces until crispy on one side. Flip and cook 2-3 minutes more, then transfer to a baking sheet and pop them in the oven to cook through, 12-15 minutes more. Serve hot, cold or at room temperature.


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