Recipes from Bill Fuller, big Burrito Restaurant Group March 2012 Kaya Fried Chicken with Kaya Slaw Kaya Fried Chicken 1 ea. hicken, cut into thighs, drummies, C wings, breasts Brine Kaya Slaw Chipotle Barbecue Seasoned Flour 1-2 C. Buttermilk Peanut oil for deep frying Fresh flour tortillas The day before: 1. 2. Prepare Brine Immerse chicken parts in Brine. Cover and place in the refrigerator over night. Day of: 1. Remove chicken from Brine. Discard Brine. 2. Lay chicken on a clean, dry towel on a sheet pan. Allow to dry completely. 3. Make Kaya Slaw, Chipotle Barbecue, Seasoned Flour. 4. Remove chicken from towel and place in a shallow baking dish. Cover to barely coat with buttermilk. Allow to stand for 30 minutes. 5. Prepare deep fryer, either a home fryer or a heavy sided pot. Place a candy thermometer in oil. Bring to 350°. 6. Remove a few pieces of chicken from the buttermilk. Toss in flower. Shake off excess. 7. Place in fryer oil. Cook until chicken begins to float. You may want to turn it once. Drain on paper towels. 8. Repeat with remaining chicken. 9. We like to eat the chicken with the tortillas by pulling some of the meat off the bone, placing it on a tortilla, and adding Kaya Slaw and Chipotle Barbecue. Brine ½ ½ 1 1 4 2 1. 2. C. C. qt. ea. ea. ea. Sugar Salt water Bay leaf Black peppercorns Whole allspice Place all ingredients in a non-reactive pot. Bring to a boil. Allow to cool completely. Chipotle Barbecue 1 ea. 1 ea 3 # 1 tsp tiny pinch ¼ C. ½ tsp 1. 2. 3. White onions, chopped 7 oz. cans chipotle peppers honey ground cinnamon ground cloves Soy sauce Ground Allspice Combine ingredients in a non-reactive pot. Bring to a boil. Reduce to a simmer. Cook for 20 minutes. Puree with caution. continues next page For big Burrito Restaurant Group recipes, news and events, see bigburrito.com/eatbig Recipes from Bill Fuller, big Burrito Restaurant Group March 2012 Kaya Fried Chicken with Slaw, continued Kaya Slaw 1 1 1 1 1 1 ¼ ¼ ½ ½ ¼ 1. 2. 3. 4. 5. hd ea. ea tsp. tsp ea C. C. C. C. C. Cabbage Red bell pepper Small yellow onion Finely grated fresh ginger Finely grated fresh horseradish Medium carrot White sugar Kosher salt White vinegar Freshly squeezed orange juice Freshly squeezed lime juice Seasoned Flour for Fried Chicken 4 1 2 1 1 2 1 ¼ C. Tbs. Tbs Tbs Tbs. Tbs Tbs. C. All Purpose Flour Cayenne Pepper Paprika Ground black pepper Ground cumin Onion powder Garlic powder Salt 1. Mix together Ground black pepper to taste Julienne cabbage, peppers, and onions. Grate the carrots on a box grater. Combine ingredients and dress with sugar, salt, pepper, red wine and white vinegar, and citrus juice. Allow to stand for at least 1 hour before serving. For big Burrito Restaurant Group recipes, news and events, see bigburrito.com/eatbig