Los Pollos Hermanos Fried Chicken and Curly Fries
Ingredients: Cayenne pepper, Aleppo pepper, ground coriander, red pepper flakes, kosher salt · 45 min cook time · 850kcal · $24.00
Ingredients
30g Cayenne pepper, 10g Aleppo pepper, 10g ground coriander, 15g red pepper flakes, 15g kosher salt, 1whole whole chicken, 160g all-purpose flour, 100g corn starch, 400g water, 30g vodka, 2large large eggs, 2whole russet potatoes, 15g paprika, 6g onion powder, 1qt peanut oil
Instructions
1. Combine cayenne pepper, Aleppo pepper, ground coriander, and red pepper flakes in a small bowl, and powderize using a spice grinder.
2. Set aside three tablespoons of the spice mixture for the curly fries. Add kosher salt to the remaining spice mixture to create the dry brine.
3. Break down the whole chicken into 10 pieces. Place on a wire rack set in a rimmed baking sheet and generously sprinkle with the dry brine.
4. Park the chicken in the fridge uncovered for 4 to 24 hours.
5. Make the chicken batter by whisking together all-purpose flour, corn starch, a sprinkle of the spice mixture, water, vodka, and large eggs until thin like a thin pancake batter.
6. Spiralize skin-on russet potatoes and submerge them in a bowl of boiling water for 15 minutes to cook and remove excess starch.
7. Drain potatoes, pat as dry as possible with paper towels, and cut into shorter pieces with scissors.
8. Make the fry batter by whisking paprika, all-purpose flour, cayenne pepper, onion powder, a little salt, and the reserved spice blend with enough water to make a very thin batter.
9. Toss the potatoes in the fry batter until evenly coated.
10. Deep fry the fries in 350 degrees Fahrenheit peanut oil for 2 to 5 minutes until deep reddish brown and crisp, then drain and season with kosher salt.
11. Dredge the brined chicken pieces in flour, then dip them into the prepared chicken batter.
12. Deep fry the coated chicken in 375 degrees Fahrenheit oil for 7 to 10 minutes until golden brown and cooked through (dark meat 175-185F, white meat 165F).
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