WSVN — Chicken is always a favorite meal and now a hot new restaurant is cooking it up — Southern–style. That’s what’s on the menu tonight- as we grab a Bite with Belkys.
The Chef: John Kunkel
The Restaurant: Spring Chicken in Coral Gables
The Dish: Yardbird Sandwich
This recipe is based on the demonstration in this segment.
Ingredients:
6 boneless, skinless chicken thighs
Brine:
6 cups water
1/2 cup sugar
1/2 cup salt
1/2 cup equal parts granulated onion, garlic, paprika and cayenne
2 cups all-purpose flour
1/4 cup paprika
1/4 cup cayenne
1/4 cup powdered onion
1/4 cup garlic powder
1/8 cup white pepper
1/8 cup black pepper
canola oil (to cover the chicken)
6 potato buns
butter for buns
mayonnaise (to taste)
spicy dill pickles (to taste)
Method of Preparation:
– First..make a brine. In warm water, add sugar and mix until it’s dissolved. Add salt and mix again, then add a spice blend of granulated onion… garlic… paprika and cayenne pepper. Once it’s mixed cool the liquid down and add boneless, skinless chicken thighs to the brine. Cover and let it marinate in the fridge for 4-8 hours.
-To make the dredging flour… add paprika to all-purpose flour. Add cayenne, powdered garlic and onion, white pepper, black pepper and mix well. Adjust the spice to your taste.
– Take the chicken out of brine and dredge it through the flour mixture. Make sure you get it all into the nooks and crannies.
– Shake the excess flour off… and let it sit for a few minutes in a pan. Fry the chicken in canola oil at 317 degrees for about 3-4 minutes, until the chicken is cooked through, at 165 °F internal temperature as measured with a food thermometer.
– Butter and toast the buns and when the chicken is done it’s ready to plate!
To Plate:
Brush house mayonnaise on the buttered, toasted buns and add spiced dill pickles and a fried chicken thigh.
Serve it with watermelon made with fresh mint and lemon juice.
Serving Suggestion: Blonde Ale
Serves: 6
Spring Chicken
1514 S Dixie Hwy.
Coral Gables, FL 33145
305-504-2704
http://eatspringchicken.com/