Recipe courtesy of Cochon Volant BBQ Smoke House

Chile Apple Brined Fried Chicken

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  • Level: Intermediate
  • Total: 9 hr 10 min (includes brining and resting times)
  • Active: 40 min
  • Yield: 2 to 4 servings
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Ingredients

One 3- to 3.5-pound free-range chicken, back removed, cut into 10 pieces (2 legs, 2 thighs 2 wings, breast quartered) 

Chile Apple Brine, recipe follows

4 cups cornmeal 

2 cups flour 

1 cup Rib Rub, recipe follows

1 gallon (16 cups) canola oil, for frying 

Chile Apple Brine:

8 ounces dried pasilla negro chiles, seeded

3 Granny Smith apples

1 quart (4 cups) apple cider 

1 cup molasses 

1 cup kosher salt 

1 cup sugar 

1/2 cup peeled garlic, chopped 

Rib Rub:

12 ounces kosher salt

8 ounces sugar

5 ounces paprika

3 ounces onion powder

3 ounces garlic powder

3 ounces ground black pepper

2 ounces anise or fennel seed

2 ounces ground yellow mustard

Directions

  1. Place the cut-up chicken in the Chile Apple Brine and refrigerate overnight.
  2. To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl.
  3. Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes.
  4. In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F.
  5. Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving.

Chile Apple Brine:

  1. Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid.
  2. Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the chile paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water).

Rib Rub:

  1. Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl.