Cochon Volant BBQ Smoke House: Chile Apple Brined Fried Chicken

Cochon Volant BBQ Smoke House: Chile Apple Brined Fried Chicken

Visit Food Network for the Cochon Volant BBQ Smoke House: Chile Apple Brined Fried Chicken Recipe

Unfortunately Cochon Volant BBQ Smoke House is closed but you can still experience their recipe. Come back to see my experience making it.

Ingredients: 

One 3- to 3.5-pound free-range chicken, back removed, cut into 10 pieces (2 legs, 2 thighs 2 wings, breast quartered) 

Chile Apple Brine, recipe follows

4 cups cornmeal 

2 cups flour 

1 cup Rib Rub, recipe follows

1 gallon (16 cups) canola oil, for frying 

Chile Apple Brine:

8 ounces dried pasilla negro chiles, seeded

3 Granny Smith apples

1 quart (4 cups) apple cider 

1 cup molasses 

1 cup kosher salt 

1 cup sugar 

1/2 cup peeled garlic, chopped 

Directions: 

For the best flavor, you need to brine the chicken in a delicious Chile Apple Brine overnight. Once you've done that, mix up some cornmeal, flour, and Rib Rub to make the perfect chicken fry mix. Drain the brined chicken, add it to the bowl, and mix it well with the breading. Let the chicken sit in the mix for 20 minutes. Then, heat up some canola oil and carefully place each piece of chicken into the pot. Fry until cooked through, about 14 minutes. Finally, remove the chicken from the oil and let it drain on a platter lined with paper towel before serving. To make the Chile Apple Brine, soak the chiles in hot water until softened, then process them to a paste. Combine the chile paste with chopped apples, apple cider, molasses, salt, sugar, garlic, and water.