Recipe: Snoop Dogg’s Fried Chicken

Yesterday as part of my MCO cooking adventures, I decided to try out a recipe from Snoop Dogg, a veteran rapper and plant specialist. Given his interest in the colour green, I’d imagine that he would have a knack for food that can help with the munchies. In the end, I would say this is one of the best chicken I’ve ever had!

Compared to the original recipe, I changed out the all purpose floor for rice flour and it turned out pretty well. However, I feel that the brined chicken was better as is before being fried. I might use the brine again for a roast or grilled chicken.

Ingredients:

For the Brine:

2 Orange Peels

2 Bay Leaves

Chilli Flakes

2 tbsp Granulated Sugar

2 tbsp Salt

For the batter:

2 cups of rice flour (original recipe uses all-purpose flour but MCO said no)

0.25 cup of corn meal

A crushed bag of Lays Salt & Vinegar

2 tsp of Garlic Powder

1 tsp Cayenne Pepper

0.5 tsp Baking Powder

2 tsp cracked black pepper

2 tsp of salt (I think you can use less if you are using a salt heavy bag of chips)

Buttermilk

Chicken: My recipe managed to prep around 10 chicken wings/boneless thighs. So, you’d want at LEAST that much on hand.

1 Quart of Conola Oil (For frying)

Instructions:

1. Bring to boil a pot of 5 cups of water. Then, put your BRINE ingredients into the pot and let it stew for a few minutes.
2. Let the brine cool down before putting in your chickens. (Tip: If your chicken is frozen and your brine doesn’t scald you, feel free to put the frozen chicken in to cool down the brine)
3. Once the chickens are in the brine, refrigerate for 8 hours (minimum). 24 hours is best.
4. Once the chickens have sat in their juices for a while, prepare your dry batter mix by mixing all the dry ingredients for the batter in one bowl. Then, pour the buttermilk in another bowl.
5. Pull your chickens out of the brine and pat them dry.
6. Bring a pot of oil to a boil.
7. While waiting for the boiling pot, dip your chicken in buttermilk and pull it out. Let it drip a bit before putting it into your dry mix. Roll it around, make sure it coats the chicken. Then, place the coated chicken into a pan or dry rack.
8. Repeat the process for each piece of chicken. Then, let them dry for 10-20 minutes.
9. Now, your oil is boiled, start frying! Depending on the heat, your chicken might take longer to cook. What to look out for is browning. When the fried chicken starts looking like fried chicken then it is probably cooked. If unsure, take out a test batch and make an incision. If it isn’t cooked through, toss it back in. Else, you have just been made aware of how long to cook the chicken! For me, it took me 10 minutes per chicken piece.
10. Serve with hot sauce or tomato sauce!