Roasted Chicken in Apple Cider Brine
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
As we all know, the most delicious, juicy, and tender fried chicken comes from a fermented milk marinade. But if you don't eat dairy, this recipe is for you. Instead of a sour milk marinade, Sunny Anderson uses non-alcoholic apple cider. The chicken turns out just as fantastic!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups non-alcoholic apple cider
- 0.5 cup salt
- 1 chicken weighing 2–2.3 kg, cut into 10 pieces
- Water
- 2 eggs
- 2 tablespoons cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 cup flour
- 1/4 cup cornstarch
- 2 liters of cooking fat, for frying
We recommend
Recipes with similar ingredients: chicken, apple cider, ground cayenne pepper, starch
Cooking the dish according to the recipe:
- In a large bowl, dissolve the salt in the cider. Add the chicken pieces and enough water to cover, and refrigerate for 1 hour. Make sure the chicken is completely submerged in the brine.
- In a large saucepan, heat the fat to 160°C. Place a rack on the baking sheet.
- In a large bowl, whisk together the eggs, cayenne pepper, and black pepper. In a paper bag, combine the flour and cornstarch. Remove the chicken from the brine and, a few pieces at a time, dip them first in the egg mixture, then transfer them to the flour mixture to coat.
- Place on a wire rack to set the breading, about 10 minutes. Fry the chicken in two batches until golden brown on both sides and cooked through, 15–20 minutes, depending on the size of the pieces. Remove from the oil and transfer to a plate lined with paper towels.
Categories:
recipe / Deep-frying / Main courses / Bird / Sunny Anderson
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