Hot Fire Chicken

454
Contributed by: Chef Nina Compton

Hot Fire Chicken

Recipe type: Yield: 6 Prep time: Cook time: Total time:


Hot Fire Chicken – spicy buttermilk chicken, bread and butter pickles, pickled mango, carrot and chayote slaw.

Ingredients:

HOT FIRE CHICKEN BUTTERMILK BRINE

6                  Chicken thigh – boneless with skin

1 qt              Buttermilk

2                  Shallot – julienned

10                Garlic clove – smashed

1                  Thyme bunch

4 T              Calabrese Chili Puree

4 T              Jerk Spice

1 T              Chili Flake

6 T              Salt

 

*Jerk Spice Mix

6 T              Cayenne Pepper

2 T              Dark Brown Sugar

1 t               Chili Powder

2 t               Garlic Powder

2 t               Onion Powder

1 T               Paprika

1 t                Allspice

1 t                Cinnamon

1 t                Ginger

 

For Frying:

2 C               Flour

16 oz           Canola Oil

 

*Hot Fire Chicken Sauce

 

WET INGREDIENTS:

1 qt                  Original Franks Red Hot

25 g                 Red wine vinegar

250 g               H2O

 

DRY INGREDIENTS:

15 g                 Brown Sugar

5 g                   Nutmeg

6 1/4 g            Ginger

125 g               Paprika

62 1/2 g          Cayenne Pepper

12 1/2 g          Onion Powder

12 1/2 g          Garlic Powder

6 1/4 g            Cinnamon

 

PICKLED MANGO

2                  Mango – large

1 qt              White wine vinegar

1 C                Sugar

 

CARROT AND CHAYOTE SLAW WITH MOJO

1                 Carrot – large, peeled

1                 Chayote

1                  Scallion – julienned

1/2              Cilantro – picked

1/4 C           Mojo

1                   Lemon – zested

1                   Lime – zested

 

*Mojo

1/2 qt           Orange Juice

1/8 C            Lemon Juice

1/8 C            Lime Juice

1/2               Habanero

2                   Garlic Clove – whole

1 T                Dijon Mustard

1                   Orange – zested

1                   Lime – zested

1                   Lemon – zested

1/2 C            Olive Oil

1 C                Blended Oil

1/8 t             Cumin – ground

                      Sherry Vinegar – to taste

Directions:

  1. HOT FIRE CHICKEN BUTTERMILK BRINE and *Jerk Spice Mix
  2. Method: Combine all the dry ingredients and then add the remaining ingredients.  Brine the chicken overnight. Remove the chicken, dredge in flour and fry at 350 degrees for 6-8 mins, depending on the size of the thigh. In a medium-size mixing bowl, place the hot fire sauce and evenly coat the chicken
  3. *Hot Fire Chicken Sauce
  4. Method: Mix together wet ingredients in a large container. Add the dry ingredients. Mix together and store until ready to use.
  5. PICKLED MANGO
  6. Method: Peel the mango and dice into 1-inch cubes. Heat the vinegar and sugar together until the sugar is melted. Pour over the mango and let cool.
  7. CARROT AND CHAYOTE SLAW WITH MOJO
  8. Method: Using a mandolin, thinly shave the carrot and chayote, add the cilantro and scallions. Dress with mojo and citrus zest.
  9. *Mojo
  10. Method: Combine all juice in a sauce pan and reduce to half the volume. Zest the garlic and habanero. Bring to a simmer with 1 cup of blended oil and let cool. In a powerful blender (i.e. VitaMix) add reduced juice, garlic, and habanero mix, mustard, and emulsify with oil and then adjust seasoning, citrus zest, cumin, sherry vinegar, and salt.
  11.  
  12. To Plate: Top the chicken with carrot chayote slaw and serve with 5 pieces of pickled mango and B&B pickles.

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