Brine Chicken for at least 4 hours, or overnight. Combine water, salt, brown sugar, and peppercorns in a large container. Submerge Chicken and refrigerate.
Cut potatoes into fry shapes and soak in cold water for 1 hour.
Drain Chicken and pat dry. In a bowl, whisk together Flour, Rice flour, Smoked paprika, Garlic powder, and Onion powder.
Dredge Chicken in the flour mixture, ensuring it's fully coated.
Fry the Chicken in hot Duck fat (350°F/175°C) for 8-10 minutes, or until golden brown and cooked through.
Fry the Fries in hot Duck fat (325°F/160°C) twice: once for 5 minutes, then again for 2-3 minutes until crispy. Season with Sea salt.
Prepare Truffle Aioli by combining Mayonnaise, Truffle oil, minced Garlic, and Lemon juice.
Serve Chicken tenders and Fries with Truffle Aioli for dipping.
Ingredients
4
1.5 lbs680 gChicken-boneless, skinless thighs
4 cups950 mLBrine-water
1/4 cup60 mLKosher salt
2 tbsp30 mLBrown sugar
1 tbsp15 mLBlack peppercorns-crushed
1 cup120 gAll-purpose flour
1/2 cup60 gRice flour
1 tbsp15 mLSmoked paprika
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
2 lbs900 gYukon Gold potatoes
Duck fatAs needed
1 tsp5 mLSea salt
1/2 cup120 mLMayonnaise
1 tbsp15 mLTruffle oil
1 clove3 gGarlic-minced
1 tbsp15 mLLemon juice
Equipment
Large container for brining
Large bowl
Whisk
Deep fryer or large pot
Thermometer
Slotted spoon
Instructions
Brine Chicken for at least 4 hours, or overnight. Combine water, salt, brown sugar, and peppercorns in a large container. Submerge Chicken and refrigerate.
Cut potatoes into fry shapes and soak in cold water for 1 hour.
Drain Chicken and pat dry. In a bowl, whisk together Flour, Rice flour, Smoked paprika, Garlic powder, and Onion powder.
Dredge Chicken in the flour mixture, ensuring it's fully coated.
Fry the Chicken in hot Duck fat (350°F/175°C) for 8-10 minutes, or until golden brown and cooked through.
Fry the Fries in hot Duck fat (325°F/160°C) twice: once for 5 minutes, then again for 2-3 minutes until crispy. Season with Sea salt.
Prepare Truffle Aioli by combining Mayonnaise, Truffle oil, minced Garlic, and Lemon juice.
Serve Chicken tenders and Fries with Truffle Aioli for dipping.
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