The Dish: Chef Richard Hales' Fried Chicken | Outtraveler

The Dish: Chef Richard Hales' Fried Chicken

bird and bone

Miami has solidified itself as a cultural hub for beachgoers and art enthusiasts alike. With the recent Art Basel bringing another flock of influencers to the beachside city, the local nightlife scene has never been so colorful. From nightclubs to restaurants, each hotspot offers a unique experience.

One popular Miami eatery during the recent Art Basel was Bird & Bone at The Confidante. Chef Richard Hales brings his southern cuisine to the beachfront hotel restaurant.

“I am inspired by bringing new items to Miami and our guests," Hales said. "Nashville Hot Chicken is one of those items you could not find in Miami so I was inspired to travel to eat it and learn the technique and bring it back to the city.”

It's a dish worth bringing to any city. Visit Bird & Bone or give it a try in your own kitchen:

Ingredients:

1 1/4 kosher salt

1 gallon of water

3 Tb Cayenne

1 Tsp Hot Paprika

1 Tsp Garlic Powder

1 Tsp Chili Powder

1 Tsp Black Pepper

1 Tsp Salt

1 Cup Vegetable oil

1 whole chicken

3 cups buttermilk

1 whole egg

3 cups self rising flour

1 tsp paprika

1 tsp black pepper

1 tsp salt

Method:

Mix the salt and water until the salt dissolves in a tall-sided bucket.
Submerge the whole chicken in the brine solution for 24 hours.
Remove the chicken and butcher into 4 quarters.
Lay chicken on wire rack and hold in refrigerator.
Mix well the buttermilk with egg in a bowl and add chicken parts.
Mix flour, paprika, black pepper, and salt in a mixing bowl and set aside.
Combine and mix well all hot spice ingredients.
Mix vegetable oil with hot spice mixture until smooth with no lumps.
Bring a pot of fry oil to 350 degrees.
Remove one piece of chicken at a time and dredge in flour mixture to evenly coat.
Once all pieces are flour coated submerge in hot oil and fry until internal temperature reaches 165 degrees.
Remove each piece of chicken and one by one submerge in hot oil mixture to coat.
Serve on bread and top with pickles.

Pro tips from Chef Hales:

Leave chicken in flour up to an hour before frying to get a better crust.
Never fry ice cold chicken, let pieces get to room temp first.
Add more cayenne for a hotter chicken or drizzle with honey to balance the heat.
Fry times range from 10 to 15 minutes depending on size of piece. Get a meat thermometer.
Use 100% vegetable oil not an olive oil blend. Oil must be neutral.
Self-rising or cake flour are best for fried chicken.

Tags: Miami

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