NewsEvents-Taste-of-Toronto--The-Drake-One-Fifty

The Drake’s Executive Chef Ted Corrado’s Fried Chicken Recipe

Ingredients

Brine

  • 2 litres water
  • ½ cup salt
  • ¼ cup sugar
  • 2 lemons
  • 2 tbs peppercorns

Dredge

  • 3 cups all-purpose flour
  • 2 tbs smoked paprika
  • 2 tbs onion powder
  • 2 tbs garlic powder
  • 2 tbs white pepper

Chicken

  • 2 lb boneless chicken thighs
  • 2 cups buttermilk

Korean Hot Sauce

  • 200 g ketchup
  • 800 g apple cider vinegar
  • 250 g honey
  • 200 g gojuchang
  • 60 g Worcestershire
  • 20 g onion powder
  • 20 g garlic powder
  • 60 g chili flaks
  • 5 g black pepper
  • 5 g salt
  • 4 tbs grainy mustard

Garnish

  • 1 bunch cilantro
Directions

Brine

  1. Place all ingredients into a pot and bring to a boil.
  2. Turn off and let completely cool.
  3. Once completely cooled, soak chicken thighs overnight (roughly 12 hours).

Dredge & Chicken

  1. In a bowl mix all dry ingredients.
  2. Take brined chicken and dip into buttermilk.
  3. Then dredge chicken into flour dredge.
  4. Deep fry chicken until internal temperature hits 165ºF.
  5. Place on drying rack and season with salt.

Korean Hot Sauce

  1. Place all ingredients except for grainy mustard into a blender and mix.
  2. Pour mixture into bowl and whisk in grainy mustard.

Garnish

  1. Wash and roughly chop cilantro to generously sprinkle over the fried chicken once plated.
Recipe by:
Ted Corrado
Photographer:
Courtesy of Taste of Toronto
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