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Smoky Fried Chicken

Ernesto Uchimura, Plan Check Kitchen + Bar, Los Angeles - May 7th, 2014

Smoked milk gravy:

  • 1/2 lb. hot smoked chicken parts (meat, gizzards)
  • 1 1/2 cups unsalted butter
  • 4 oz. mirepoix
  • 1 tsp. garlic, chopped
  • 1 1/2 cups all-purpose flour
  • 2 qts. whole milk
  • 1/2 tsp. smoked paprika
  • salt
  • black pepper, freshly ground

Brown chicken parts in butter in a stainless-steel heavy bottomed pot; add mirepoix and garlic; cook on medium heat until lightly browned; add flour; cook until roux forms; whisk milk in slowly; add garlic and paprika; simmer 15 minutes; puree all the ingredients until smooth (do not strain); season; adjust consistency with chicken stock if necessary.

Yam preserves:

  • 5 Red Garnet yams, diced
  • 1 1/2 cups brown sugar
  • 2 cups granulated sugar
  • 1 tsp. salt
  • 3 cups water

Cook all ingredients over medium-low heat until mixture reaches jam-like consistency; can preserves, using standard canning process.

Pickled spicy okra:

  • 1 lb. okra
  • 1/2 gallon water
  • 1/2 gallon Louisiana-style hot sauce
  • 3 cloves garlic, smashed
  • 1 Tbsp. salt
  • 1 Tbsp. granulated sugar

Place okra in large bowl; bring remaining ingredients to boil in heavy saucepan; pour hot brine over okra; pickle one week.

Smoky fried chicken:

  • hickory chips (for smoking)
  • Jidori chicken thighs, skin on
  • standard brine using buttermilk in place of water
  • beef tallow, lard, or bacon grease (for frying)
  • 1 qt. rice flour dredge (1 cup freshly ground jasmine rice)
  • 1 Tbsp. salt
  • 1 tsp. black pepper, freshly ground

!. Set up cold smoker with hickory chips; cold smoke chicken thighs 45 minutes; remove from smoker; cool immediately; place in brine 4 to 36 hours; drain chicken; reserve.

  1. Heat fat in deep fryer to 325˚F; coat chicken in rice flour dredge; fry until cooked and golden brown; season; serve with 3 oz. reserved smoked milk gravy; garnish with 2 oz. reserved yams and pickled okra.