Deep Fried Chicken Thighs & Mac N Cheese.

[Derek]

Here is my Deep Fried Chicken And Deep Fried Mac N cheese.

Here is my brine.
1. 1 C Kosher salt.
2. 1/2 C Dark Brown Sugar.
3. 4 Tablespoons of Chicken Rub.
4.1 gallon of water.

https://lh3.googleusercontent.com/-oM8UIuSOF3k/TxhjQG_6TgI/AAAAAAAAIe8/8-UyRrpnkpk/s640/DSC05422.JPG

&
https://lh5.googleusercontent.com/-V1gQmlhnvBI/TxhjQWv3w8I/AAAAAAAAIfA/57ygq9Hlld8/s640/DSC05423.JPG

Kind of a pretty picture. "In the fridge for 2 and a half hours.
https://lh4.googleusercontent.com/-coJwRn1Bo78/TxhjQ1N4BqI/AAAAAAAAIfI/HqEjKEbFFd4/s640/DSC05425.JPG

My Shake and Bake Dry mix.
https://lh6.googleusercontent.com/-eGADxHim41g/Txh1Rh7TnMI/AAAAAAAAIfQ/XWvnM-ojPE8/s640/DSC05428.JPG

1 cup of all Purpuse flour ( Zeroed out ) with A sifter Once.
1/3 Cup and 1 table spoons of corn meal.
1/3 cup of Chicken Rub.
1/2 half teaspoon of Kosher salt.
1/2 half teaspoon of Ground black pepper.
1 tablespoon of Italian seasoning.

&
https://lh3.googleusercontent.com/-RGHDsHhaWcw/Txh1Rzm7JhI/AAAAAAAAIfU/yxbSTwKhNmg/s640/DSC05429.JPG


Rinsed the chicken off after I took it out of the brine.
https://lh4.googleusercontent.com/-XYUG1025R_k/TxiVxFsvjuI/AAAAAAAAIfc/ECHogdK_eOo/s640/DSC05431.JPG

Deep fry Station.
https://lh4.googleusercontent.com/-gWjD6JuiH7E/TxiVxgGN69I/AAAAAAAAIfk/SaD0HeXhzjI/s640/DSC05433.JPG

Cooked and Frozen Mac & Cheese.
https://lh3.googleusercontent.com/-szX3Uc3inqU/TxiVxZolKJI/AAAAAAAAIfg/7AbWGonmJ4E/s640/DSC05432.JPG

Deep Fried till they floated to the Top.
https://lh5.googleusercontent.com/-XN49o_0UfGE/TxiVyLpwM8I/AAAAAAAAIfs/zrPbGn_jIu0/s640/DSC05435.JPG

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Final Mac N cheese Pic.
https://lh6.googleusercontent.com/-YHO0L1ck5M4/TxiVyIPt2wI/AAAAAAAAIfw/9OjAW7G6IdU/s640/DSC05436.JPG


Here's the chicken done and plated.
https://lh5.googleusercontent.com/-oNZ9Css5gRg/Txihkr7iA7I/AAAAAAAAIf8/mb_87d76uzg/s576/DSC05441.JPG

And the final plate presentation.
https://lh6.googleusercontent.com/-GsEMNIMwDSI/TxihkUIYYbI/AAAAAAAAIf4/HFJHoDgfB3U/s640/DSC05439.JPG

[spydermike72]

Looks good Dee, I really like deep fried Mac and Cheese!!

[Joneser]

Cornmeal?
That looks like a nice Catfish dredge, I would have never thought to put cornmeal in for chicken...how was it?

[Ron_L]

Here is my brine.
1. 1 C Kosher salt.
2. 1/2 C Dark Brown Sugar.
3. 4 Tablespoons of Chicken Rub.
4.1 gallon of water.


Now THAT's a brine! :D

Nice looking plate of food, Derek! Good job.

One thought for the next time you want to brine chicken pieces... 2 1/2 hours is probably too long. Chicken pieces aren't very big so the general consensus is about an hour in the brine is enough. Did you notice any saltiness to the meat?

[Bbq Bubba]

Hold the press, Derek finally nailed one!

Brine is perfect. Chicken made me hungry, especially the mac n cheese.

[sfisch]

Derek, is that really you? :)
Very nice job, bet it was excellent!

Scott

[SMOKIN ACES CRAPSHOOT BBQ]

I'm ready to eat!! Good Job Derek........:cool:

[jerry516planes]

Thanks for the recipe! Good Job

[crewdawg52]

One thought for the next time you want to brine chicken pieces... 2 1/2 hours is probably too long. Chicken pieces aren't very big so the general consensus is about an hour in the brine is enough. Did you notice any saltiness to the meat?

Is a nice looking plate for sure! I need to try the M&C.

But I was thinking about the saltiness too. One gallon of water, and one cup of salt (plus the salt in the rub)..... Just seems a tad too much salt. That's just me though.

[spydermike72]

Is a nice looking plate for sure! I need to try the M&C.

But I was thinking about the saltiness too. One gallon of water, and one cup of salt (plus the salt in the rub)..... Just seems a tad too much salt. That's just me though.

Standard brine is 1 gallon of water to 1 cup of salt to 1 cup of sugar....

[sfisch]

Standard brine is 1 gallon of water to 1 cup of salt to 1 cup of sugar....

yep, that's what I was going to say, not that it works really good, but it is the standard brine recipe. :D

[Derek]

Cornmeal?
That looks like a nice Catfish dredge, I would have never thought to put cornmeal in for chicken...how was it?

Now THAT's a brine! :D

Nice looking plate of food, Derek! Good job.

One thought for the next time you want to brine chicken pieces... 2 1/2 hours is probably too long. Chicken pieces aren't very big so the general consensus is about an hour in the brine is enough. Did you notice any saltiness to the meat?

Derek, is that really you? :)
Very nice job, bet it was excellent!

Scott

Hold the press, Derek finally nailed one!

Brine is perfect. Chicken made me hungry, especially the mac n cheese.

Standard brine is 1 gallon of water to 1 cup of salt to 1 cup of sugar....First of all I like to thank everyone.


Bubba Try the Mac N cheese at lock harts, It's good tasting. And the cornmeal gives it a little texture.


Scott, Yup it's really me.

Mike, That's what it says in my Charcuterie cook book, This time I took the base brine recipe and followed it.

but added a few things more to it.

I could bring the deep fried Mac N cheese down to Eagle practice cook.

[jsnwinne]

If you find yourself like me tonight with a dinner of Toast, Look at theses pics while you eat. Seems to make the toast taste a bit better. Looks Great Dude!

[Derek]

Thank you JS I will be sharing a lot more recipes from now on ok guys and gals.

[Derek]

Thanks Geoff, Maybe it was it or it wasn't you have you're own thoughts and opinions, you can use them when ever you like.


Turned out good though and I hope you guys will give it a shot.

[Pigs Eatin' Ribs]

Looks Great Derek!!!
Keep Cooking!

[crewdawg52]

Standard brine is 1 gallon of water to 1 cup of salt to 1 cup of sugar....

That's a pretty general statement. Kinda like saying, "it's standard to use xxx wood to smoke chicken".

http://www.food.com/recipe/basic-brine-for-juicy-tender-chicken-or-turkey-306144

What's standard to some, may not be standard to others.

[spydermike72]

That's a pretty general statement. Kinda like saying, "it's standard to use xxx wood to smoke chicken".

http://www.food.com/recipe/basic-brine-for-juicy-tender-chicken-or-turkey-306144

What's standard to some, may not be standard to others.

I see your brine recipe and raise it one... Point taken, but my original point was Derek used what most in the bbq world (at least those that I have read and spoken to) refer to as a standard brine. YMMV!!

http://bbq.about.com/od/brinerecipes/r/bl90821a.htm

[Bbq Bubba]

That's a pretty general statement. Kinda like saying, "it's standard to use xxx wood to smoke chicken".

http://www.food.com/recipe/basic-brine-for-juicy-tender-chicken-or-turkey-306144

What's standard to some, may not be standard to others.

I would call that a pretty weak brine. You'll notice it says to soak for 2 hrs OR overnight.
I agree with and also use the 1-1-1 brine as a base.

And BTW, it's standard to use Pecan with chicken. :cool:

[BruceB]

Is that the "Bubba Standard?";)