Kaya Fried Chicken Brine

Recipes from Bill Fuller, big Burrito Restaurant Group
March 2012
Kaya Fried Chicken
with Kaya Slaw
Kaya Fried Chicken
1
ea.
hicken, cut into thighs, drummies,
C
wings, breasts
Brine
Kaya Slaw
Chipotle Barbecue
Seasoned Flour
1-2 C.
Buttermilk
Peanut oil for deep frying
Fresh flour tortillas
The day before:
1.
2.
Prepare Brine
Immerse chicken parts in Brine. Cover and
place in the refrigerator over night.
Day of:
1. Remove chicken from Brine. Discard Brine.
2. Lay chicken on a clean, dry towel on a sheet
pan. Allow to dry completely.
3. Make Kaya Slaw, Chipotle Barbecue,
Seasoned Flour.
4. Remove chicken from towel and place in a
shallow baking dish. Cover to barely coat with
buttermilk. Allow to stand for 30 minutes.
5. Prepare deep fryer, either a home fryer or a
heavy sided pot. Place a candy thermometer in
oil. Bring to 350°.
6. Remove a few pieces of chicken from the
buttermilk. Toss in flower. Shake off excess. 7. Place in fryer oil. Cook until chicken begins to
float. You may want to turn it once. Drain on
paper towels.
8. Repeat with remaining chicken.
9. We like to eat the chicken with the tortillas by
pulling some of the meat off the bone, placing
it on a tortilla, and adding Kaya Slaw and
Chipotle Barbecue.
Brine
½
½
1
1
4
2
1.
2.
C.
C.
qt.
ea.
ea.
ea.
Sugar
Salt
water
Bay leaf
Black peppercorns
Whole allspice
Place all ingredients in a non-reactive pot.
Bring to a boil. Allow to cool completely.
Chipotle Barbecue
1
ea.
1
ea
3
#
1
tsp
tiny pinch
¼
C.
½
tsp
1.
2.
3.
White onions, chopped
7 oz. cans chipotle peppers
honey
ground cinnamon
ground cloves
Soy sauce
Ground Allspice
Combine ingredients in a non-reactive pot.
Bring to a boil. Reduce to a simmer. Cook for
20 minutes.
Puree with caution.
continues next page
For big Burrito Restaurant Group recipes,
news and events, see bigburrito.com/eatbig
Recipes from Bill Fuller, big Burrito Restaurant Group
March 2012
Kaya Fried Chicken with Slaw, continued
Kaya Slaw
1
1
1
1
1
1
¼
¼
½
½
¼
1.
2.
3.
4.
5.
hd ea.
ea
tsp.
tsp
ea
C.
C.
C.
C.
C.
Cabbage
Red bell pepper
Small yellow onion
Finely grated fresh ginger
Finely grated fresh horseradish
Medium carrot
White sugar
Kosher salt
White vinegar
Freshly squeezed orange juice
Freshly squeezed lime juice
Seasoned Flour for Fried Chicken
4
1
2
1
1
2
1
¼
C.
Tbs.
Tbs
Tbs
Tbs.
Tbs
Tbs.
C. All Purpose Flour
Cayenne Pepper
Paprika
Ground black pepper
Ground cumin
Onion powder
Garlic powder
Salt
1.
Mix together
Ground black pepper to taste
Julienne cabbage, peppers, and onions.
Grate the carrots on a box grater.
Combine ingredients and dress with sugar, salt,
pepper, red wine and white vinegar, and citrus
juice.
Allow to stand for at least 1 hour before
serving.
For big Burrito Restaurant Group recipes,
news and events, see bigburrito.com/eatbig