Naked Fried Chicken, Deep Fried and loaded with Umami Flavor through the brine. No Breading or Coating is used. Plus, you can add in any additional Herbs or Spices to shape the overall flavors. Enjoy the incredible taste of this Fried Chicken.
Servings: 12 pieces
Equipment
- 1 Double Basket Deep Fryer
- 1 Small Pot
- 1 Marinating Bowl
- 1 Whisk
Ingredients
- 12 pieces Chicken - Quarters separated or use Thighs and/or Legs
Poultry Brine
- 5 C Water
- 3 Cubes Maggi Chicken Bouillon - or 2 Tbl Chicken Powder
- 1 1/2 Tbl Sea Salt & MSG
- 2 tsp Cream of Tartar
- 1 tsp Garlic & Onion Powder - each
Salt & Pepper
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Place 1 Cup of Water into a small pot along with the Bouillon Cubes and heat over max heat while pressing the cubes with a fork to assist in them dissolving faster. Then empty into a bowl and add the remaining ingredients for the Poultry Brine and whisk well.If using Chicken Powder, just combine everything into a bowl and whisk well.
- Place Chicken pieces into the marinating bowl and pour enough Poultry Brine to cover the Chicken. Marinate for a couple of hours in the fridge or overnight for better flavor. Any leftover Poultry brine can be portioned off into ice cube trays to add to Soups, Stews, Gravies, Rice or to make Naked Fried Chicken again at a later time.
- Remove the Chicken from the Poultry Brine and strain while you heat the deep fryer up to 325 F. Leave the Chicken sitting in the strainer.Combine the Salt & Pepper blend to season the Chicken after coming out of the deep fryer.
- Place Chicken into each basket and lower the baskets. Be prepared to lift the baskets out if the oil rises too much. You can lower the Chicken back in once the oil has settled. Shake to ensure none of the Chicken pieces will stick together. Deep Fry for 18 minutes while giving the basket a shake a few times.
- Lift the basket up and stand the Chicken pieces up to drain off any excess grease and plate the Chicken. Season with Salt & Pepper and repeat for the next batch of Chicken. Allow the Naked Fried Chicken to rest 10 minutes before serving.
Notes
Caution here: you are introducing chicken saturated with water. This will cause the hot oil to rise quickly when the chicken is placed in. Keep an eye on this when lowering the chicken in, and pull the chicken back out so that the Oil does not overflow and cause a mess or even worse, a fire. For this reason, it is not recommended to do this stove top, use a Deep Fryer.
A Whole Chicken can be used too and chopped down into 9–12 pieces. Visit How to Prepare Chicken, which shows how to break down a whole chicken for frying.
Add in additional Herbs into the Brine! Savory & Sage work wonderfully with Chicken.
Instead of Seasoning the Chicken coming out of the Fryer, toss in sauce like Buffalo Sauce, Sweet Thai Chili Sauce or Ranch Dressing!