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CHICKEN - Fried Chicken and Sea Island Red Peas
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| Ford Fry's Fried Chicken and Sea Island Red Peas WSJ Active Time: 1¾ hours Total Time: 1 day Serves: 8 For the seasoned flour: | |
| 4 cups | all purpose flour |
| 1½ cups | corn starch |
| 4 tablespoons | kosher salt |
| 2 tablespoons | cayenne pepper |
| 3 tablespoons | garlic powder |
| 1 teaspoon | ground nutmeg |
| 1 tablespoon | freshly ground black pepper |
| For the brine: | |
| 1 gallon | water |
| 1 cup | kosher salt |
| ¼ cup | sugar |
| Pinch | black peppercorns |
| 4 sprigs | fresh thyme |
| 1 sprig | rosemary |
| For the chicken: | |
| 2 | whole chickens,, (about 3-4 pounds) |
| 1 pint | buttermilk |
| 2 cups | peanut oil |
| Sea salt | |
| For Sea Island red peas: | |
| 1 pound | dried red peas, soaked |
| overnight and drained | |
| 2 cups | chicken stock |
| 1½ cups | veal stock |
| 1 | carrot, diced |
| 1 Vidalia onion, diced | |
| 2 cloves | garlic, minced |
| 2 tablespoons | Sherry vinegar |
| 1 | fresh bay leaf |
| Leaves from 2 sprigs thyme | |
| Salt | |
| freshly ground black pepper | |
| 4 tablespoons | butter |
| 2 cups | kale, chopped |
What to Do
1. Make seasoned flour: In a bowl, combine all ingredients. Set aside.
2. Brine chicken: In a large bowl, combine all brine ingredients and stir until salt and sugar dissolve. Cover and refrigerate at least 2 hours. Add chickens to chilled brine, cover and refrigerate 24 hours.
3. Make Sea Island red peas: In a heavy pot over medium heat, simmer all ingredients except butter and kale until peas are tender, 1¼ hours. Season with salt and pepper. Stir in kale and cook until tender, 5 minutes more. Keep warm.
4. Make fried chicken: Remove brined chickens from refrigerator and cut each into 8 pieces. Pour buttermilk into a large bowl. Add chicken pieces to buttermilk, turning to coat. Next, place chicken in seasoned flour mixture, turning to coat. Fill a skillet with 1 inch peanut oil. Heat oil to 330 degrees, using a thermometer to monitor temperature. Cook dark meat first, patting off any excess flour and carefully laying into skillet. Cook 4 minutes, then add remaining chicken pieces. Cook until chicken is golden brown and has an internal temperature of 165 degrees, about 8 minutes per side. Remove chicken and set aside on brown paper bags to drain off excess oil. Season with sea salt. Stir butter into warm peas and serve with chicken.
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