Chili Fried Chicken

• 份量: Yield 4 to 6 servings
• 總時間: Timing 13 hrs total; 1 h

食材

Ingredients

1.6 kg Chicken, (1 whole chicken) preferably air-chilled, or bone-in pieces

220 g Buttermilk

355 g All-purpose Hour, divided

55g Dijon mustard #

37g Kosher salt, divided H

10 g Onion powder H

10g Garlic powder H

6 g Five-spice powder F

69 g Sugar, divided H

13 g Monosodium glutamate (MSG), divided E

150 g Tianjin chiles, dried H

50 g Sichuan peppercorns #

55 g Rice vinegar powder #

300 g Duck fat #

300 g Canola oil, plus extra for deep- frying #

150 g Potato starch

150 g Cornstarch R

120 g EverCrisp Breader & Batter Boost

步驟

1 Break down chicken (optional)

If starting with a whole chicken, you'll need to break it down into bone-in pieces. Using a sharp knife, divide chicken into drumsticks, thighs, wings, and split breasts, cutting each breast crosswise on a bias through keel bone to yield 4 total bone-in breast pieces. Check out the video for the full process. If starting with bone-in pieces, make sure to cut split breasts crosswise on a bias so that each breast yields 2 pieces.

2 Marinate chicken

In a large bowl, whisk together buttermilk, 55 g flour, mustard, 12 g salt, onion powder, garlic powder, five- spice powder, 4 g sugar, and 4 g MSG until well combined, about 30 seconds. Add chicken pieces and mix gently to coat. Cover and refrigerate chicken for at least 12 hours and up to 24 hours.

3 Make dry chile mix

Adjust oven rack to middle position and heat oven to 325 °F/ 163 °C. Spread chiles in an even layer on a 1/4 sheet pan and roast until slightly darker, aromatic, and brittle (you should be able to snap them in two with your fingers), 3 to 4 minutes. Transfer sheet pan to a heatproof surface and let cool to room temperature.

Meanwhile, place Sichuan peppercorns in an 8-inch skillet, set over medium-low heat, and cook, swirling pan constantly, until aromatic, 3 to 4 minutes. Transfer peppercorns to a sheet pan with Tianjin chiles and let spices cool to room temperature, about 6 minutes.

Transfer Tianjin chiles and Sichuan peppercorns to the jar of a countertop blender. Blend, starting on low speed and gradually increasing to high, until mixture resembles fine sand, 45 seconds to 1 minute. Turn off blender and allow spice mixture to settle before opening blender jar, about 1 minute. Transfer mixture to a medium bowl, taking care not to inhale deeply when you open blender jar. Add vinegar powder, 60 g sugar, 10 g salt, and 4 g MSG, and

whisk to combine. Set aside.

Breville PolyScience Control •Freak® Approved

Cooking With the Control •Freak®? Pan temp: 280 °F / 138 °C Toast Sichuan peppercorns until aromatic, 3 to 4 minutes.

4 Make chile oil

In a 3-quart saucepan, warm duck fat over medium heat until fully melted, making sure temperature of fat never exceeds 120 °F / 49 °C. Remove from heat. Add canola oil and prepared dry chile mix from Step 3 and whisk until well combined and no dry pockets of chile mix remain. Set aside.

5 Make dredge

In a large bowl, whisk together remaining 300 g flour, potato starch, cornstarch, EverCrisp, remaining 15 g salt, remaining 5 g sugar, and remaining 5 g MSG until well combined, at least 30 seconds. Set aside.

6 Set up frying station

Set up a dredging station with marinated chicken, bowl of flour mixture, and a wire rack set inside a sheet pan set next to stovetop. Heat 3 inches of oil in a Dutch oven to 350 °F / 177 °C over medium-high heat.

7 Dredge and fry chicken first time

Remove 4 breast pieces from marinade, let excess marinade drip back into bowl, and transfer to flour mixture; leave remaining chicken pieces in marinade. Dredge in flour mixture, pressing and rolling chicken to ensure pieces are completely coated and there are no naked spots. Shake off excess dredge and carefully add chicken to oil. Cook, moving chicken gently with a spider skimmer to ensure pieces don't stick to the bottom of the pot; adjust heat as needed to maintain oil temperature at 325 °F / 163 °C it will drop to that temperature when you add the chicken), until breast pieces register 155 °F / 68 °C on an instant-read thermometer, about 8 minutes. Carefully remove chicken from oil, allowing excess oil to drip back

into Dutch oven, and transfer to prepared wire rack.

Skim away any bits of dredge left in the oil and bring oil back up to 350 °F/ 177 °C. Add wings, drumsticks, and thighs to oil. Cook, stirring occasionally and adjusting heat as needed to maintain oil temperature at 325 °F / 163°C, until wings register 155 °F / 68 °C, about 5 minutes, and drumsticks and thighs register 165 °F/74 °C, about 9 minutes.

Let chicken rest for at least 5 minutes and up to 1 hour.

Return oil to 350 °F / 177 °C. Using a spider, carefully transfer first batch of fried chicken back to oil, taking care to protect crust. Cook, turning chicken and adjusting heat as needed to maintain oil temperature at 325 °F / 163 °C, until golden brown, crispy, and chicken registers at least 120 °F/ 49°C on an instant-read thermometer, about 3 minutes. Carefully remove from oil, allowing excess oil to drip back into Dutch oven, and transfer back to wire rack.

Allow oil to return to 350 °F / 177°C, then repeat second fry process with remaining chicken.

Breville | PolyScience Control •Freak®

Approved

Cooking With the Control •Freak®? Probe oil control temp: 350 °F / 177 °C Add chicken breast pieces. Adjust probe temperature setting to 325 °F / 163 °C (oil will drop to 325 °F / 163 °C when you add chicken). Cook until chicken is golden brown and registers at least 120 °F / 49 °C, about 3 minutes. Repeat with remaining chicken.

筆記

Equipment

Breville Joule® Oven Air Fryer Pro (optional) H 1/4 Sheet pan(s) R 8-inch Skillet # The Control •Freak® induction cooking system R Breville Super QM F 3-quart Saucepan H Baking/Cooling rack(s) R 1/2 Sheet pan(s) F Dutch oven F Spider strainer P Digital instant-read thermometer F