Black Truffled Fried Chicken

bowl full of crispy, juicy, truffled chicken

bowl full of crispy, juicy, truffled chicken

This fried chicken requires a few processes, but it pays off in the end.  The outside is so crisp, the inside is so juicy and tender, and all over there is flavor is different ways.

Serves 4-5

1 gallon of peanut oil for frying

one whole chicken, broken down

32 black truffle thin slices

Salt to taste

• For the brine:

8 cups of water

1 lemon, cut in half

1/2 cup of Kosher salt

1/2 cup of lightly packed brown sugar

8 garlic cloves

3 tbs. of black peppercorns

4 sprigs of fresh thyme

4 bay leafs

• For the flour coating:

1 quart of buttermilk

3 cups of all-purpose flour

2 1/2 tbs. of garlic powder

2 tbs. of onion powder

1 tbs. of Kosher salt

3 tsp. of paprika

2 tsp. of cayenne pepper

1 tsp. of fresh ground pepper

Combine all brine ingredients in a large pot.  Bring to a boil, then reduce to medium heat and let simmer for 3-4 minutes.  Remove from heat and let cool completely.

Break down and clean your whole chicken, or buy it from a butcher that way.  Soak in the cooled brine solution in the refrigerator for 10-12 hours, no longer or else the meat could become overly salty.

Heat oil to 340 degrees F.  Mix all the dry coating ingredients in a bowl, and put the buttermilk in a separate bowl.  Remove chicken from brine solution and discard the brine.  Make sure there are no peppercorns stuck to the chicken.

delicious black truffle slices hiding under the skin

delicious black truffle slices hiding under the skin

Just before frying: slip slices of black truffle under the skin; coat each piece of chicken with flour mixture; knock off any excess mixture; dip in buttermilk; and coat again with the flour mixture.  Add the pieces of meat to the hot oil one by one with about 2-3 minutes of wait time between each, so that the oil doesn’t get cold and make your chicken soggy.  Wings and drumsticks take 10 minutes to be done; breasts take 10-11 minutes; and thighs take 11-12 minutes. Salt immediately after removing from oil.

Cooking tips: These times are for a whole 5-5.5 lbs. chicken that has been broken down at home, because one pre-done at the store will be smaller.  We use an Oster deep fryer, but if you use a cast iron pan make sure you have a grease splatter screen at hand.

Posted on February 3, 2013, in Recipes and tagged , , , . Bookmark the permalink. 1 Comment.

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