Aldo Sohm Wine Bar Fried Chicken
Aldo Sohm Wine Bar Fried Chicken
Servings: 4
Ingredients:
- 1/2 cup fine sea salt
- 1/3 cup sugar
- 1/2 cup champagne vinegar
- 6 garlic cloves
- 8 thyme sprigs
- 8 oregano sprigs
- One 3- to 4-pound chicken, cut into 8 to 10 pieces
- 2 cups flour
- 1 tablespoon cornstarch
- 1 teaspoon cayenne pepper
- Fine sea salt and freshly ground white pepper, to taste
- Canola oil
Instructions:
- Combine sea salt, sugar, vinegar, garlic, thyme and oregano with 8 quarts water in a large pot. Stir well to dissolve the salt and sugar, then add the chicken pieces. Cover pot with a tight-fitting lid and transfer to the refrigerator to chill overnight.
- Remove the pot from the refrigerator. Transfer the chicken pieces to paper towels and pat dry.
- In a large bowl, add the flour, cornstarch, cayenne and a large pinch each of salt and white pepper. Stir to combine. Add the chicken pieces and coat well. Shake off excess flour and transfer chicken pieces to a baking sheet or wire rack.
- Place a large, high-sided skillet or Dutch oven on the stove and add 3 to 4 inches of canola oil. Heat over medium until a candy thermometer registers 350° F.
- Using kitchen tongs, carefully add as many chicken pieces as will fit with room between them, skin side down, to the pan. The oil should cool to 325° F. Adjust the heat as needed to maintain the temperature. Cook the chicken until golden-brown, turning every 5 minutes, for about 25 minutes total. (Smaller pieces will cook more quickly.) Remove chicken from the pot and transfer to a wire rack set over paper towels. Sprinkle with fine sea salt and freshly ground white pepper. Repeat with remaining pieces.