Ambessa Tea-Brined, Double Fried Chicken

Ambessa Tea-Brined, Double Fried Chicken

Serves 4

Just because something is a soul-food classic, it doesn’t mean that it can’t be improved with a little
tweaking here and there. Here’s some of that tweaking at its best.

What you’ll need:

For brine:

* 8 cups sweetened Safari Breakfast or Earl of Harlem Tea
* 1/2 cup kosher salt
* 10 thyme sprigs
* 1 head of garlic ,halved
* 1/2 lemon, thinly sliced
For double-fried hot chicken:
* 4 chicken drumsticks
* 4 chicken thighs
* 3 tbsp. gochujang
* 3 tbsp. sorghum molasses
* 1 tbsp. cayenne pepper
* 1/2 cup lard or 1 stick unsalted butter, softened
* Canola oil , for frying
* 1-1/2 cups all-purpose flour
* 1/2 cup Wondra flour
* 1-1/2 tbsp. cornstarch
* About 1 cup seltzer

What to do:

For brine:

1. In a large saucepan, bring 4 cups of the sweetened Ambessa tea just to a boil.

2. Add the 1/2 cup of kosher salt and stir until dissolved. Add the thyme, halved garlic head, lemon
slices and the remaining 4 cups of sweetened tea and let cool completely, then refrigerate until well
chilled, about 45 minutes.

For double-fried hot chicken:

1. Remove the chicken from the brine and pat dry with paper towels. Let stand at room temperature for 30 minutes.

2. Meanwhile, in a food processor, combine the 3 garlic cloves with the gochujang, molasses and
cayenne and puree until a past forms. Add the lard and puree until smooth. Season with salt. Scrape
the chile mixture into a very large bowl.

3. In a large saucepan, heat 3 inches of oil to 350 degrees F. Set a rack over a rimmed baking sheet.
Spread 1 cup of the all-purpose flour in a pie plate.

4. In a medium bowl, whisk the remaining 1/2 cup of all-purpose flour with Wondra flour, cornstarch
and a generous pinch of salt. Whisk in 3/4 cup of seltzer until a thick batter forms, adding more seltzer if needed.

5. Dredge 4 of the chicken pieces in the flour, tap off the excess and transfer to the rack. Dip 1 piece
of chicken at a time in the batter, let the excess drip back into the bowl and add the chicken to the hot
oil. Fry the chicken at 350 degrees F, turning occasionally, until pale golden and crisp, about 8
minutes; transfer the chicken to the rack. Repeat with the remaining 4 pieces of chicken.

6. Return the first 4 pieces of chicken to the hot oil and fry at 350 degrees F until golden and an
instant-read thermometer inserted in the thickest part registers 165 degrees F, 8-10 minutes. Transfer
to a paper towel-lined plate. Repeat with the remaining 4 pieces of chicken.

7. Add the 8 pieces of fried chicken to the very large bowl with the chili mixture and toss to coat.
Transfer the chicken to a platter and serve right away.

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Oven Baked Southern Fried Chicken Wings with Orange Honey Drizzle

Serves 4 – 6

If you’re not in the habit of pouring a little orange honey drizzle on your chicken wings, then you’re in for a treat! These flavors work beautifully together and I suspect there will be nothing much left on
your plate but bones.

What you’ll need:

* 3 cups flour
* 1 tbsp salt (plus more to season wings)
* 1 tbsp freshly ground black pepper
* 2 tbsp onion powder
* 1 tbsp garlic powder
* 1 tbsp dried thyme
* 1 tbsp ground sage
* 1 tbsp dried oregano
* 1 tbsp dry mustard powder
* 1 tbsp powdered ginger
* 1 tbsp paprika
* 1 tbsp cayenne pepper
* 3 – 4 lbs chicken wings
* 3 eggs
* 3 tbsp water
* 3 tbsp canola oil
* 1 cup honey
* Zest of 1/2 large orange, finely grated

What to do:

1. Preheat oven to 375 degrees F.
2. Mix the flour with the salt, pepper and all of the herbs and spices.
3. Coat the bottom of a cookie sheet or large baking pan with the canola oil.
4. Whisk together the eggs and water to make an egg wash.
5. Season the wings with salt.
6. One at a time, dip the chicken wings in the flour and herb/spice mix, then quickly into the egg wash and back into the flour dredge again.
7. Place the coated chicken wings in the pan and lightly spray the tops with canola oil from a spray
bottle.
8. Bake for about 40 minutes or until fully cooked, golden brown and crispy, turning at least once
during the cooking time.
9. Add the honey and orange zest to a small saucepan.
10. Bring to a gentle simmer for only a minute then remove from the heat.
11. Drizzle the wings with the orange honey when serving.

Buttermilk Fried Chicken

Buttermilk Fried Chicken

Serves 4 – 6


The secret to making this Southern fried chicken classic juicy and tender is to marinate the chicken in buttermilk. If you like your chicken extra crispy, give it a double dredge in the seasoned flour.


 What you’ll need:


* 1 chicken, cut into 8 to 10 pieces
* 3 cups buttermilk
* 1 tbsp. Worcestershire sauce
* Hot sauce, to taste
* 2 1/4 cups flour
* Salt and freshly ground pepper, to taste
* Pinch cayenne, or to taste
* Peanut oil or vegetable oil, for shallow frying

What to do:

1. Add buttermilk to large bowl. Add Worcestershire sauce and a few dashes of hot sauce. Stir. Add
the chicken to the buttermilk. Turn to coat. Cover and let marinate in the fridge overnight or for at
least 6 hours.
2. Combine flour, salt and pepper and cayenne in a shallow dish. Dredge the chicken pieces in the
flour mixture and coat well. Double dredge the chicken and dip back into buttermilk and then once
again in the flour. Shake off any excess flour.
3. Heat oil over medium heat in large cast iron fry pan. Add enough oil to come up about 1-inch to 2-
inches up the side of the pan.
4. Add chicken to hot oil. Shallow fry over medium to medium-low heat. Cook chicken until juices
run clear and no longer pink, flipping once during the cooking. Depending on thickness of chicken
pieces, total cooking time will be about 20 to 30 minutes. Remove chicken and place on a rack to
drain off excess fat or drain on paper towel. Serve hot or cold.
5. Alternatively, shallow fry chicken until golden brown, about 7 to 8 minutes per side. Finish in
preheated 350 degrees F oven until juices run clear and no longer pink, about 10 to 15 minutes and
serve.