Tabasco-Maple Brine For Fried Chicken
Ingredients for 1/2 pint (.25 liter) dispenser using an iSi Injector Tip
1 iSi cream charger
1/2 cup maple syrup
1/2 cup Tabasco or other hot sauce
1/2 tablespoon lemon juice
1 teaspoons kosher salt
4 chicken legs
Buttermilk, for soaking
Seasoned flour, for dredging
Vegetable oil, for deep-frying
Combine all ingredients for brine until dissolved. Transfer 1 cup of the brine to a 1/2 pint dispenser. Charge with one cream charger and shake well. Screw on a long iSi Injector Tip needle. Hold Whipper with Tip pointed downward and inject chicken with brine. When complete, place chicken in a bowl and cover with buttermilk. Refrigerate overnight.
In a deep, heavy bottomed skillet or electric fryer, heat oil to 350°F, using a thermometer to keep track of the temperature.
Drain chicken and dredge in seasoned flour, shaking off the excess.
Working in small batches (to avoid a drastic temperature fluctuations in preheated oil), fry chicken until golden brown, about 10 to 12 minutes per side. The internal temperature of the chicken should reach at least 180°F.
Drain chicken on a rack placed over a sheet pan. Cover loosely with foil to keep the skin crisp while keeping the chicken warm.