Fried Chicken Pups
How to make Fried Chicken Pups Recipe - Whipout! Recipe From Brett Downey at Emeryville, Ca
Serves 10
HERB LEMON BRINE:
1 cup (241g) kosher salt
2 qt (1.9l) water, plus 2 qt (1.9l) very cold water
10 sprigs thyme
1 bunch flat-leaf parsley
1 head garlic, cut in half horizontally
1 tbsp (8g) whole peppercorns
1 cup (341g) honey
6 lemons, halved
5 lb (2.3kg) boneless, skinless chicken thighs
1 lb (454g) apple wood chips
RANCH DRESSING:
½ to ¾ cup (120 to 180ml) buttermilk
2 cups (502g) Garlic Aioli (see Crispy Meatloaf Sliders, here)
1 tbsp (15g) freshly ground black pepper
1 tbsp (15g) garlic powder
1 tbsp (15g) onion powder
Juice of 1 lemon
Kosher salt to taste
DRY BATTER:
1 ½ lb (680g) all-purpose flour
¼ cup (60g) garlic powder
¼ cup (60g) onion powder
2 tbsp (30g) kosher salt
2 tbsp (15g) paprika
1 tsp cayenne
1 tsp freshly ground black pepper
Vegetable oil, for frying
1 qt (946ml) buttermilk
Method:
To make the brine, with the exception of the 2 quarts (1.9l) of very cold water, add all the brine ingredients to a large stockpot and bring to a boil over medium-high heat. Immediately remove from the heat. Let the brine cool for 15 to 20 minutes to allow the aromatics to steep and intensify the flavor. Add the 2 quarts (1.9l) of very cold water. When the brine is very cold (40°F [4.5°C] or lower), add the chicken and brine for 6 to 8 hours or overnight in the refrigerator.
Remove the chicken from the brine and lay in a flat even layer on a wire rack over a sheet tray.
Allow to dry in the refrigerator for 1 hour. Drying the chicken will allow the smoke to penetrate the meat evenly.
In a barbecue grill, light a small amount of coals. Spread the coals evenly when they become red. Sprinkle the apple wood chips over the coals and place the cover on the grill. Check the grill for billowing smoke. The temperature should be a stable 300°F (149°C) and the chips should no longer be flaming. Place the chicken with the rack directly in the middle of the grill. Close the lid. Smoke the chicken for 45 minutes, until a meat thermometer inserted into the thickest thigh reads 165°F (74°C). Cool completely and cut each thigh into 5 or 6 even-size pieces.
To make the dressing, whisk the buttermilk into the aioli until creamy (you can use store-bought mayonnaise instead of aioli, just whisk in an additional ¼ cup [60ml] buttermilk). Whisk in the spices and lemon juice. Add salt to taste.
To make the batter, mix together all the dry batter ingredients in a bowl.
Pour the oil into a deep pot or fryer to 4 to 5 inches (10 to 13cm) and heat to 350°F (177°C) on a deep-fat thermometer. Working in small batches of 10 to 12 pieces, bread the chicken in the dry batter. Dip the breaded chicken into the buttermilk and let the excess drip off before breading the chicken in the dry batter for a second coating. Immediately drop the breaded chicken pups into the hot oil. Fry until crispy and golden brown for 5 minutes. Enjoy with the ranch dressing.
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