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POLLOS HERMANOS INSPIRED BY BREAKING BAD

cook:

1 h 20 min

Picture for Pollos Hermanos inspired by Breaking Bad

14,361,696 views  This week, we're faced with a very particular challenge, the likes of which I never thought I'd have to face: batter-fried chicken. It sounds innocuous enough, but a cursory glimpse at any given recipe eschews batter in favor of a sturdier, more reliable flour-and-egg dredge. Thanks to our new kitchen producer (Kendall Beach), we concocted a formula for batter that wouldn't bulk up, wouldn't brown too quickly, and wouldn't crack in the unforgiving oil. The results are annoyingly difficult but undeniably fantastic fried chicken, made in (what I imagine is) the Pollos Hermanos style!

4 servings

US

original

metric

INGREDIENTS

For the Chicken & Spice Brine

For the Chicken & Spice Brine

cayenne pepper

15 g cayenne pepper

aleppo pepper

10 g aleppo pepper

ground coriander

10 g ground coriander

red pepper flakes, ground

15 g red pepper flakes, ground

kosher salt (add for dry brine)

15 g kosher salt (add for dry brine)

chicken

1 whole chicken

Frying oil

Frying oil

Flour

Flour

For the Chicken Batter

For the Chicken Batter

all purpose flour

100 g all purpose flour

cornstarch

100 g cornstarch

spice mixture

sprinkle spice mixture

water

250 g water

vodka

30 g vodka

large eggs

2 large eggs

for the Fries & Batter

for the Fries & Batter

russet potatoes, spiralized

2 russet potatoes, spiralized

Boiling water

Boiling water

paprika

15 g paprika

all purpose flour

60 g all purpose flour

cayenne pepper

15 g cayenne pepper

onion powder

6 g onion powder

Kosher salt

Kosher salt

spice mixture

3 tbsp spice mixture

water

150 g water

peanut oil

1 quart peanut oil

DIRECTIONS

1.

For the Chicken

1.

Into a small bowl, combine cayenne pepper, Aleppo pepper and ground coriander, and red pepper flakes that have been ground in a spice grinder. Whisk to combine.

cayenne pepper

15 g cayenne pepper

aleppo pepper

10 g aleppo pepper

ground coriander

10 g ground coriander

red pepper flakes, ground

15 g red pepper flakes, ground

2.

Set aside 3 tablespoons for the curly fries. Turn the rest into a dry brine for the chicken by adding 15 grams of kosher salt. Whisk to combine.

kosher salt (add for dry brine)

15 g kosher salt (add for dry brine)

3.

Using whole chicken, cut into the classic 10 piece fried chicken pieces.

chicken

1 whole chicken

4.

Load the pieces onto a wire rack set in a rimmed baking sheet and generously sprinkle on all sides with the dry-brine mixture. Place in the fridge uncovered for 4-24 hours.

5.

For the Batter

1.

in a medium bowl combine all-purpose flour and cornstarch, an optional sprinkle of the spice mixture, water, vodka, and large eggs. Whisk together until a pancake batter consistency is reached. Cover and refrigerate for a couple of hours.

all purpose flour

100 g all purpose flour

cornstarch

100 g cornstarch

spice mixture

sprinkle spice mixture

water

250 g water

vodka

30 g vodka

large eggs

2 large eggs

2.

Using the batter, along with a pie pan of flour, dunk each piece of chicken into the flour followed by the batter making sure each piece is thoroughly coated. Rinse and repeat for all chicken pieces.

Flour

Flour

3.

In a 375°F pot of frying oil, carefully place the chicken pieces into the oil (facing away from you, no splashes!) and frying 7-10 minutes depending on the size of the piece. Turn every other minute or so to make sure no scorching is developing. Once golden brown and 175°F-185°F for dark meat, 165°F for white meat, remove.

Frying oil

Frying oil

4.

Drain and cool on a paper towel-lined baking sheet before serving.

5.

For the Curly Fries

1.

Using a spiralizer, lock in russet potato, and over a bowl of boiling water begin spiralizing the potato. Rinse and repeat with remaining potatoes. Make sure all the potato twists are underwater.

russet potatoes, spiralized

2 russet potatoes, spiralized

Boiling water

Boiling water

2.

Let sit for 15 minutes then drain.

3.

Once drained, dump the potatoes onto a paper towel-lined baking tray and sandwich between paper towels and pat until as dry as possible.

4.

After the potatoes are fully dry, grab some scissors and cut the potatoes into shorter pieces. Not too long, but not too short due to curling up in the frying oil.

5.

Once the potatoes have been snipped, place back onto the baking sheet covering with a paper towel while the batter is made.

6.

Into a large bowl, combine paprika, all-purpose flour, cayenne pepper, onion powder, and a tiny pinch of kosher salt. Add in the reserved spice blend and whisk to combine.

paprika

15 g paprika

all purpose flour

60 g all purpose flour

onion powder

6 g onion powder

cayenne pepper

15 g cayenne pepper

Kosher salt

Kosher salt

spice mixture

3 tbsp spice mixture

7.

Add in water (or however much is required) and whisk together until a little lighter than the consistency of paint.

water

150 g water

8.

Once the right consistency is reached, dump in the potatoes and give them a toss until thoroughly coated and battered.

9.

In a cast-iron skillet filled with peanut oil heated to 350°F, carefully and gently lower the fries into the oil in batches and spread out evenly and fry for 2-5 minutes until a deep reddish-brown.

peanut oil

1 quart peanut oil

10.

Remove and drain on a paper towel-lined baking sheet and generously season with kosher salt while still warm.

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