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–+ servings

Hot Fried Sasso Chicken

Hail Mary
Hot Fried Sasso Chicken is a bold and flavorful take on fried chicken, featuring a Sasso chicken brined with a tangy gochujang mixture, dipped in a spiced buttermilk blend, and coated with a crispy flour batter. Paired with pickles and white bread, and seasoned with honey and a unique Hail Mary Spice blend, this dish offers a fiery and satisfying experience that will leave your taste buds tingling.
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Prep Time 1 day
Cook Time 25 minutes
Total Time 1 day 25 minutes
Course Main Course
Cuisine American
Servings 3 servings
Calories 450 kcal

Ingredients
  

  • 1 whole chicken (Ideally a Sasso from La Pera Poultry Bros in Bensonhurst, Brooklyn)
  • 00 flour , for batter
  • Canola oil enough 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
  • 1 cup Gochujang paste
  • 2 gallons water

BUTTERMILK DIP

  • 1 quart buttermilk
  • 1/2 quart milk
  • 1/2 cup celery salt
  • 1 bottle Crystal Hot Sauce
  • 1/2 cup cayenne pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder

HAIL MARY SPICE

  • 1/2 cup dried shiitake mushrooms
  • 1 1-inch sqaure kombu
  • 1 cup dried Tianjin chile
  • 2 tbsps black peppercorn
  • 2 tbsps garlic powder
  • 2 tbsps onion powder
  • 2 slivers dried orange peel

CHILE OIL

  • 2 cups guajillo chiles
  • 2 cups Tianjin chiles
  • 1/2 cup Thai bird chile
  • 1 tbsp star anise
  • 1 tbsp cloves
  • 1 tbsp black pepper
  • 1 tbsp fennel seed
  • 1 tbsp cumin seed
  • 4 cinnamon sticks
  • 1 quart canola oil

WINE PAIRING

  • Sparkling Wine

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.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gCholesterol: 100mgSodium: 1800mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 800IUVitamin C: 5mgCalcium: 80mgIron: 2.5mg
Keyword Crispy, Fiery, Flavorful
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