Page 43 - Whats The Vibe By Chef Bruja

Prep Time: 15 minutes But a - Milk

Co king Time: 35 - 45 minutes
Fried Chicken

Se ving Size: 3

Inst uctio s Ing edients

• First, start by cleaning your chicken with cold water and vinegar and rub the chicken clean. Once you are
• 1 pound of party wings
done, pat dry your chicken to remove the vinegar taste. If you are using drum- sticks, make sure to clean
• 10 oz of flour
and dry under the skin of your drumsticks.

• After you clean your meat, slit your meat in the middle with a knife on both sides to help with cooking • 2 cups of vegetable oil

them thoroughly. • 2 eggs

• Begin to season your meat.
• 3/4 cup of buttermilk

• Add 1 tbsp of green seasoning/sofrito. 1/2 tbsp chicken bouillon, 1 tbsp Chef Bruja everything seasoning, 1
• 1 tbsp of green seasoning
tsp yellow mustard, 2 tsp Franks red hot sauce, 1 tsp of pepper, 1 tsp of oregano, 1 tsp of onion powder, 1/2

• 1 tsp of yellow mustard
tbsp Ms. Dash original, and 1 tsp of oil and mix thoroughly.

• Set your meat aside in the fridge to marinate for at least 30 minutes • 1 tbsp of Chef Bruja everything seasoning

• Grab your large deep, wide-set pan and put 2 cups of oil. Put your heat on high and let that get hot for 10 • 3 tsp of Franks red hot sauce

-12 minutes. After the 12 minutes is up, drop a splash of water in the oil from a distance. If it pops vigor-
• 1 tsp of pepper

ously, it is ready. Your oil should be at 350 Fahrenheit.
• 1 tsp of onion powder
• While your oil is heating up, begin to make your egg wash mix. Grab a small mixing bowl and get two eggs

• 1 tsp of oregano
and whisk them. Then add 3/4 cup buttermilk or whole milk and 2 tsp of red hot sauce. Whisk that togeth-

er.

• Get your zip lock bag and fill it with 10 oz flour and 2 oz cornstarch. Begin to season.

• Add 1 tbsp Chef Bruja everything seasoning, 1/2 tbsp chicken bouillon, 1 tsp ground mustard, 1 tsp
Flo r Ing edients
oregano, 1 tsp onion powder, 1 tsp Ms. Dash, 1 tsp garlic powder, and 1 tsp pepper, and shake up your bag

to mix.

• Get your chicken from the fridge, add your chicken to your egg wash, and drop in your flour. Make sure it • 10 oz flour.

is fully coated, and shake the excess off. Repeat this step for all your pieces of meat. ( remember not to
• 2 oz cornstarch.
leave the chicken just sitting in the flour because it will start to clump up fast from the wet and dry mix-
• One ziplock bag.
ture. ) after shaking off the excess, dump it into your oil.

• If your wings are the size of the ones in the photos, cook for 10 - 15 minutes on both sides. If they are much • 1 tbsp Chef Bruja everything seasoning.

bigger, allow them to cook for at least 15 minutes on each size. If you question if your wings are cooked, the • 1/2 tbsp/cube of chicken bouillon.

temperature of the inside of your chicken will be 165 degrees Fahrenheit. Also, your chicken will float to
• 1 tsp ground mustard.
the top when fully cooked. Your chicken should have a nice golden brown color.
• 1 tsp Ms. Dash original.
• Once they are cooked through, please remove them and place them on a paper towel or rack to remove the
• 1 tsp oregano.
excess oil and let them cool down for 5 minutes, and enjoy!

• 1 tsp onion powder.

Tips & Tricks

• If you decide to use drumsticks, a pound of it would be suitable for 2 - 3 people being they are naturally

larger. You can still use the same amount of everything, but if you decide to make 2 pounds of it, double up

on seasoning and add another cup of oil to your frying pan, and instead of using 10 oz of flour, you will need

to use 16 oz of flour. The flour begins to ball up when the wet consistency touches it.

• Remember, if your wings are on the large side, then those in the photo, or if you are using drum sticks, I

always like to slice the drum sticks or wings down the middle to cook thoroughly faster.

• If you need to add more flour or cornstarch halfway through, that is fine, just season as you did the first

time around.

• Once you have already fried multiple chicken pieces, the oil will make the chicken fry faster, but that

doesn’t always mean cooked all the way. So like I said, if you feel it is cooked, check the middle before tak-

ing it out.

43 of 152