Texas Roadhouse Cactus Blossom

Name: Texas Roadhouse Cactus Blossom (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Organic, free-range chicken breasts; 4 cups Water; 1/4 cup Kosher salt; 2 tbsp Brown sugar; 1 tbsp Black peppercorns, cracked; 1 cup Buttermilk; 1 tbsp Hot sauce (habanero based); 1 tsp Smoked paprika; 1/2 tsp Cayenne pepper; 1 cup All-purpose flour; 1/2 cup Rice flour; 1/4 cup Panko breadcrumbs; 1 tbsp Cornstarch; 1 tbsp Smoked paprika; 1 tsp Cayenne pepper; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Dried thyme; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Homemade mayonnaise; 2 tbsp Ketchup; 1 tbsp Worcestershire sauce; 1 tsp Hot sauce (habanero based); 1/2 tsp Smoked paprika; 1/4 tsp Chipotle powder

⏱1h 30m

👥6

🔥600 cal

Hard

🍽️American

A premium version utilizing high-quality ingredients and a refined frying technique for a restaurant-quality experience.

1.5 lbs Organic, free-range chicken breasts

4 cups Water

1/4 cup Kosher salt

2 tbsp Brown sugar

1 tbsp Black peppercorns, cracked

See all 26 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥600 cal

Hard

🍽️American

A premium version utilizing high-quality ingredients and a refined frying technique for a restaurant-quality experience.

#appetizer #chicken #fried #spicy #gourmet

Instructions

Brine chicken breasts in Brine ingredients for 2-4 hours.
Remove chicken from brine, rinse, and pat dry.
Combine all Marinade ingredients in a bowl. Add chicken and marinate for at least 4 hours, or up to overnight.
Combine all Breading ingredients in a shallow dish.
Dredge marinated chicken in the breading mixture, pressing to adhere.
Heat peanut oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain temperature.
Fry chicken in batches for 5-7 minutes per side, or until golden brown and cooked through. Maintain oil temperature between 325-350°F.
Remove chicken and drain on a wire rack.
Combine all Sauce ingredients in a small bowl.
Serve fried chicken immediately with the dipping sauce.

Ingredients

1.5 lbs 680 g Organic, free-range chicken breasts
4 cups 960 mL Water
1/4 cup 60 mL Kosher salt
2 tbsp 30 mL Brown sugar
1 tbsp 15 mL Black peppercorns, cracked
1 cup 240 mL Buttermilk
1 tbsp 15 mL Hot sauce (habanero based)
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Cayenne pepper
1 cup 120 g All-purpose flour
1/2 cup 60 g Rice flour
1/4 cup 30 g Panko breadcrumbs
1 tbsp 15 mL Cornstarch
1 tbsp 15 mL Smoked paprika
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Dried thyme
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 cup 120 mL Homemade mayonnaise
2 tbsp 30 mL Ketchup
1 tbsp 15 mL Worcestershire sauce
1 tsp 5 mL Hot sauce (habanero based)
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Chipotle powder

Equipment

Large pot
Thermometer
Shallow dish
Bowls
Wire rack

Instructions

Brine chicken breasts in Brine ingredients for 2-4 hours.
Remove chicken from brine, rinse, and pat dry.
Combine all Marinade ingredients in a bowl. Add chicken and marinate for at least 4 hours, or up to overnight.
Combine all Breading ingredients in a shallow dish.
Dredge marinated chicken in the breading mixture, pressing to adhere.
Heat peanut oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain temperature.
Fry chicken in batches for 5-7 minutes per side, or until golden brown and cooked through. Maintain oil temperature between 325-350°F.
Remove chicken and drain on a wire rack.
Combine all Sauce ingredients in a small bowl.
Serve fried chicken immediately with the dipping sauce.

Nutrition per serving

Calories 600

Ratings & Reviews

0 reviews

Texas Roadhouse Cactus Blossom

Texas Roadhouse Cactus Blossom

Ratings & Reviews

Comments

You May Also Like