Finally say OK to okra! Chef Rock Harper shares his secrets to make fried chicken – and even okra – irresistible!
Duck-Fat Fried Chicken:
2 Antibiotic Free chickens, 3-4 pounds each, cut into 8 pieces each Brine (recipe follows)
2 tablespoons sea salt
6 cups of all purpose flour
1⁄2 cup rice flour
2 tablespoons smoked paprika
1 tablespoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper 1⁄2 teaspoon cayenne pepper
Duck Fat – 1 quart
Vegetable or Canola Oil 3 quarts
Brine:
2 quarts water
1/4 cup of brown sugar
1/4 cup kosher salt
1 teaspoon black peppercorns
1 garlic clove, smashed
1 small onion, peeled and quartered
Brine:
Mix all ingredients in a bowl.
Fried chicken:
1. Put the chicken in a glass baking dish and pour the brine over the chicken. Cover with plastic wrap and refrigerate for 12-24 hours.
2. Remove the chicken from the brine, and let it dry slightly on a wire rack while preparing the flour.
3. Pour the duck fat and oil into a deep fryer or 5-quart pot and heat it to a temperature of 350°F.
4. In a large bowl, stir together the flour with the remaining salt and spices.
5. Dredge the chicken 4 pieces at a time in the flour. Gently shake the bowl to coat the chicken with flour, and then transfer the pieces to a wire rack, being careful not to scrape off the batter. Repeat with the remaining pieces of chicken and let dry on the wire rack for 30 minutes.
6. Cook the white and dark meat separately until they reach an internal temperature of 165 degrees Fahrenheit (approximately 15 minutes white 18 minutes dark). Cook only about 4-6 pieces per batch. Overcrowding the oil, will drop the temperature too much and yield a greasy product. Drain on paper towels and serve with plenty of napkins!
