Café Avalaun Fried Chicken Recipe-2017
Whole chicken 2 whole cut into parts, however you like your parts cut
Buttermilk 2 cups
Dijon mustard 1 Tablespoon
Sea Salt 1 Tablespoon
Smoked paprika 1 teaspoon
Cayenne 1 teaspoon
White rice flour 2 cups
Non GMO Corn starch . cup
Non GMO Corn meal . cup
Smoked paprika 1 Tablespoon
Sea salt 2 teaspoons
Fresh cracked black pepper 1 teaspoon
Granulated garlic 1 Tablespoon
Granulated onion 1 Tablespoon
Choose from the following-
Palm shortening, Sunflower oil, Lard, Non GMO Corn oil.
Combine all the ingredients in the marinade except for the chicken. After you’ve combined the marinade immerse the chicken into the marinade refrigerated for 12-24 hours.
Set the oil at 325º in a large cooking pot with several inches of gap from the top so the oil doesn’t boil over.
Dust the buttermilk chicken in the flour and immerse into the oil. Cook for approximately 7-8 minutes or until the internal temperature is 165º. Remove chicken from fryer and let cool on rack for 1 minute. Serve.
The Buttermilk marinade time is important because it is like a brine. It tenderizes the chicken and infuses it with the flavors from the marinade. The dairy free brine recipe is a perfect example of this flavor infusion, a technique we’re fond of at Café Avalaun. The flour is a perfect blend to achieve the cravable crispy texture and flavor.
For the frying. In the old days a cast iron skillet was the best and still is the best. The method would be a bit different because you’d have to turn the chicken to complete the cooking process. If you are keen on this, then go for it. I recommend considering a table top electric fryer. A gadget you’ll find many uses for. The pot on the stove method also requires a thermometer to monitor the temperature. A common mistake is to have the temperature be right whereyou want it at the time you immerse the chicken and then it drops down really fast to like 250º. Then you end up with greasy soggy chicken. Also do not crowd the chicken into the oil.
Two things might happen. The oil could boil over and you’d have a nasty grease fire on your hands or the temperature drop thing will happen.
I say do it in batches and then flash your chicken in a 400º oven for about 8-10 minutes once all of it is done.
This is how we do it at the café since we only have one fryer and we couldn’t conceivably cook 40 birds inside a 2-hour window in order to serve everyone.
Dairy Free Brine Recipe –
Brine for chicken
Water 1 gallon
Sea salt 1 cup
Organic Sugar ½ cup
Bay leaves 4 each
Whole Fennel seeds 1 Tablespoon
Whole Coriander seeds 1 Tablespoon
Whole black peppercorns 1 Tablespoon
Whole mustard seeds 1 Tablespoon
Whole cinnamon sticks 3 each
Bring all ingredients to a boil and remove from heat and let cool completely to 40 degrees. This brine is good for 10 lbs. of chicken and can be used in smaller batches for 5 lbs. Immerse the birds fully into the brine (refrigerate) for 24 hours. Remove from brine and discard brine.