This event actually started off as a simple gathering among friends to share a whole pile of uneaten chocolates. At the same time I wanted to try out Emeril’s fried chicken recipe, and needed guinea pi– I mean, food tasters. Then after some thought I figured I wouldn’t be right serving just fried chicken without any starch, so that’s how Choc Snacking Night became a full-blown dinner. :p
Chicken in a Box
Kicked Up Bacon Cheese Mashed Potatoes
Based on Emeril’s recipe.
Chicken in a Box
- 1 litre full cream milk
- 1/4 cup lemon juice or vinegar
- 1/2 cup Essence
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 head garlic, cloves peeled and crushed
- 2 (1.5 to 2 kg) skin-on chickens, cut into 8 pieces each
- 2 cups plain flour
- 2 cups cornstarch
- 1/2 teaspoon baking powder
- 2 tablespoons cayenne pepper
- Cooking oil, for frying
In a large bowl, combine the full cream milk with the lemon juice or vinegar, and stir to combine. Let stand for at least five minutes. Add 1/4 cup of the Essence, the salt, sugar, and garlic. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and for up to 24 hours. I usually do mine the night before the day of the event.
Combine the flour, cornstarch, baking powder, remaining 1/4 cup Essence, and the cayenne pepper in a large doubled brown paper bag or heavy plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set over a sheet pan and let rest in the fridge until ready to fry, at least 20 minutes and for up to 1 hour.
If using a deep fryer, heat enough oil to come up to ‘max’ level to 150 degrees C. Fry the chicken in batches for 18-20 minutes. Usually the chicken is completely immersed so there’s no need to turn them. Perfection!
If not using a deep fryer, in a medium Dutch oven or heavy pot, heat enough oil to come 4 inches up the sides to 150 degrees C over medium-high heat. Add the chicken in batches, skin side down, and fry undisturbed until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to successfully frying chicken; a clip-on candy or deep-fry thermometer should be kept in the pot at all times. The temperature should remain between 140 degrees C and 150 degrees C during cooking.)
Allow the chicken to rest at least 5 minutes before serving.
To serve, arrange the chicken on a platter, or place in a large waxed “take-out” box to transport.