1 whole, free range, outdoor reared chicken, quartered and patted dry
Dry Rub:
2 tbsps sea salt
1 tsp mustard powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp white pepper
Batter Ingredients:
2 cups buttermilk
2 tsps Batch #13
1 tbsps Habanero / Orange / Coffee
2 tsps white wine vinegar
2 cups all-purpose flour
2 tsps sea salt
Peanut oil, for frying
Day One:
Marinate the chicken:
In a mixing bowl, combine the sea salt, mustard powder, garlic powder, onion powder, cayenne pepper and white pepper. Toss the chicken quarters in the spice blend to make sure they are evenly coated. Cover and refrigerate overnight or for up to 24 hours.
Day Two:
Whisk the buttermilk and Chorrito hot sauce and vinegar together in a medium-size bowl.
Batter the chicken: In a separate bowl, whisk together the flour and 2 teaspoons of sea salt. Dredge the chicken pieces in the flour mixture and shake off any excess.
Next, dip the flour-coated chicken pieces in the bowl containing the buttermilk and Chorrito hot sauce, shaking off any excess liquid. Return the chicken to the flour mixture and roll to coat evenly. Shake again.
Fry the chicken: Heat the peanut oil to 163°C. Set a wire rack on top of a baking sheet and set aside.
Working in batches, lower the chicken pieces into the hot oil and fry until crisp. The breast quarters should take about 15 to 17 minutes to reach 75°C at their thickest point; the leg quarters should take about 18 to 20 minutes to reach 75°C. Remove the chicken from the oil and transfer to the rack to drain. Allow to cool a little, then serve with sliced white bread (to soak up those juices,) dill pickles, and of course Chorrito Hot Sauce
MADE WITH
We call this one ‘Batch 13’ If you like extreme heat this ones for you, Packed with Carolina reapers and red habaneros, detoxifying coconut husk charcoal and sumptuous Cafe Patron. Create a complex, volcanically hot sauce for all you connoisseurs..
