Fried Chicken Parmesan
This dish combines crispy fried chicken pieces with bold Italian flavors.
Ingredients:
2 Chicken – 3 to 3 1/3 pounds each
Chicken Brine
2 C Kosher salt
2 C Granulated sugar
6 Bay leaf
2 Gal Water
Marinade
8 cloves Garlic- crushed
4 T Crystal hot sauce
4 sprigs Thyme
For Frying and Dredging
6 C Cornstarch
Peanut or canola oil – for frying
Kosher salt
Red Gravy
(yields 2 gallons)
1 C Olive oil
2 Onion – chopped
2 Carrot – chopped
6 oz Tomato paste
3 cans Tomato – San Marzano peeled, 28 oz can
1/2 C Garlic – finely minced
2 sprigs Basil – fresh
2 t Thyme – dry
2 t Oregano – dry
2 t Red pepper flakes
1 qt Water
Kosher salt
Black pepper
To serve
Flat-leaf parsley – chopped
Parmesan
Angel hair pasta
Directions:
- Cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts, and 2 wings. Place the chicken into a 2-gallon container.
- Chicken Brine
- Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt and sugar. Remove from heat and allow to cool completely, then chill before using. (Brine can be refrigerated for 3 days before using).
- Pour the brine over the chicken to cover completely. Refrigerate for 8 hours.
- Marinade
- Remove the chicken from the brine. Divide the chicken evenly a place into 2 resealable Ziploc or vacuum bags. Divide the garlic, hot sauce, and thyme evenly between the two bags. Place in the water bath and sous vide for 3 hours at 158 Degrees F. Remove bags from the water bath and chill in an ice bath until chicken is cool.
- For Frying and Dredging
- Heat a tall-sided pot of oil to 375 Degrees F. Place the cornstarch in a large mixing bowl. Remove the chicken from the bags and place them in the mixing bowl. Toss the chicken in the cornstarch until evenly coated. Let sit for 3 minutes. Add battered chicken to the pot and cook 6 to 8 minutes until golden and crispy. Remove the chicken from the pot and place on absorbent paper towels. Sprinkle with kosher salt.
- Red Gravy (yields 2 gallons)
- Heat up a large 3-gal pot on medium-high heat. Add olive oil, onions, and carrots and cook until they start to brown. Add the tomato paste and saute until dark red being careful not to burn. Add the tomatoes with their juices to deglaze the pan. Add the garlic, herbs, chili flakes, and water. Simmer for about an hour until the sauce begins to sweeten and become less acidic. Season with salt and pepper.
- To serve
- On a large serving platter, ladle red gravy to cover the bottom of the platter. Arrange the chicken on the serving platter. Sprinkle the chopped parsley over the chicken then top with freshly grated parmesan using a Microplane grater. Serve with a side of angel hair pasta.
