Tabasco-Maple Brine For Fried Chicken ( iSi Injector Recipe)

Tabasco-Maple Brine For Fried Chicken

Ingredients:

Tabasco-Maple Brine:

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

Chicken Recipe

4 chicken legs
Tabasco-Maple Brine
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.

 

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