Hot Fried Sasso Chicken

sasso-chicken
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Hot Fried Sasso Chicken
Servings
servings
Servings
servings
Ingredients
1 whole chicken (Ideally a Sasso from La Pera Poultry Bros in Bensonhurst, Brooklyn)
00 flour, for batter
Canola oilenough to fill a large, tall walled pot halfway
Honey, to season
Salt, to season
Pickles, to serve
White bread, to serve
BRINE
1 cup salt
1 cup sugar
2 gallons water
BUTTERMILK DIP
1 quart buttermilk
1/2 quart milk
1/2 cup celery salt
1/4 cup onion powder
HAIL MARY SPICE
CHILE OIL
WINE PAIRING
Instructions
BRINE
BRING water to a boil. Dissolve salt, sugar and Gochujang paste. Then chill fully. Break whole chicken down into drumsticks, thighs, breasts, and wings. Place chicken pieces in brine and let rest for 12 hours. Remove and place on a wire rack in a pan in the refrigerator for 12 more hours to let dry.
BUTTERMILK DIP
COMBINE all Buttermilk Dip ingredients. Reserve.
HAIL MARY SPICE
PLACE all Hail Mary Spice ingredients in a blender. Blend until a fine powder forms. Place in a dry plastic container and reserve.
CHILE OIL
PLACE all Chile Oil ingredients in a blender. Blend until smooth.
PLACE in a pot and simmer for 30 minutes. Then, let oil steep for 6 hours before straining through double layer of cheesecloth and reserve.
FRIED CHICKEN
FILL a large, tall walled pot halfway with canola oil and heat to 325°F.
DREDGE chicken pieces in flour. Then dip in Buttermilk Dip, shaking off excess, then dredge in flour again and add to pot. Fry until the inside of the chicken pieces register at 170°F.
REST chicken on a wire rack for 5 minutes, then season with salt, Hail Mary Spice, honey and Chile Oil.
SERVE immediately with pickles and white bread.
Ingredients
1 whole chicken (Ideally a Sasso from La Pera Poultry Bros in Bensonhurst, Brooklyn)
00 flour, for batter
Canola oilenough to fill a large, tall walled pot halfway
Honey, to season
Salt, to season
Pickles, to serve
White bread, to serve
BRINE
1 cup salt
1 cup sugar
2 gallons water
BUTTERMILK DIP
1 quart buttermilk
1/2 quart milk
1/2 cup celery salt
1/4 cup onion powder
HAIL MARY SPICE
CHILE OIL
WINE PAIRING
Instructions
BRINE
BRING water to a boil. Dissolve salt, sugar and Gochujang paste. Then chill fully. Break whole chicken down into drumsticks, thighs, breasts, and wings. Place chicken pieces in brine and let rest for 12 hours. Remove and place on a wire rack in a pan in the refrigerator for 12 more hours to let dry.
BUTTERMILK DIP
COMBINE all Buttermilk Dip ingredients. Reserve.
HAIL MARY SPICE
PLACE all Hail Mary Spice ingredients in a blender. Blend until a fine powder forms. Place in a dry plastic container and reserve.
CHILE OIL
PLACE all Chile Oil ingredients in a blender. Blend until smooth.
PLACE in a pot and simmer for 30 minutes. Then, let oil steep for 6 hours before straining through double layer of cheesecloth and reserve.
FRIED CHICKEN
FILL a large, tall walled pot halfway with canola oil and heat to 325°F.
DREDGE chicken pieces in flour. Then dip in Buttermilk Dip, shaking off excess, then dredge in flour again and add to pot. Fry until the inside of the chicken pieces register at 170°F.
REST chicken on a wire rack for 5 minutes, then season with salt, Hail Mary Spice, honey and Chile Oil.
SERVE immediately with pickles and white bread.

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