FRIED CHICKEN THIGHS & CREAMY SWEET CORN GRITS

Name: FRIED CHICKEN THIGHS
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 0 1 pack AVF Bone In Chicken Thighs; 0 1 gallon Water, for brine; 0 1 Cup Kosher Salt, for brine; 0 2 Quart Tallow, for frying; 0 2 Tbsp. Paprika; 0 2 Tbsp. Salt; 0 1 Cup Vinegar, of choice; 0 2 oz. Extra Virgin Olive Oil

July 07, 2022

[[ recipeID=recipe-9l5bgrm37, title=FRIED CHICKEN THIGHS ]]

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FRIED CHICKEN THIGHS

Delicious, tender fried chicken served with creamy, sweet corn grits, with the punchy vegetables make for a super balanced and satisfying plate, worthy of any summer night.

Servings:

Keywords: CHICKEN, CHICKEN THIGHS, THIGHS, DARK MEAT

Prep Time: 1 hours 0 mins
Cook Time: 30 mins
Total Time: 1 hours 30 mins

Ingredients

Instructions

Ingredients

1 pack AVF Bone In Chicken Thighs
1 gallon Water, for brine
1 Cup Kosher Salt, for brine
2 Quart Tallow, for frying
2 Tbsp. Paprika
2 Tbsp. Salt
1 Cup Vinegar, of choice
2 oz. Extra Virgin Olive Oil

Instructions

Mix together 1 gallon of water with 1 cup of Kosher Salt. Place chicken thighs into the brine for 1 hour in the refrigerator.
After pulling the chicken from the brine and patting dry. Marinate it in vinegar, olive oil and paprika for 15 minutes.
Set your tallow up in a frying safe pot, and to a medium high temperature. The key here is to cook your chicken without burning the outside. The chicken will darken naturally due to the vinegar and paprika. That is ok, we just don't want to fry too fast, or it will darken significantly.
Once your chicken floats, it’s finished. The frying process should take approximately 15 minutes. Salt once pulled from the fat.
Recommended for the Sides: This dish was served with creamy corn grits, and escabeche vegetables. It is a mashup of southern ingredients with an italian preparation. This is something that works well together often.The escabeche, which is to marinate the meat in vinegar, then have that same marinade drip on to the vegetables. However, because we fry the chicken, we just saute the vegetables in the vinegar marinade. The creamy, sweet corn grits, with the punchy vegetables and fried chicken make for a super balanced and satisfying plate, worthy of any summer night.