Martini-Brined Thighs - Featured Recipe -
Featured Recipes

Martini-Brined Thighs

If you like a dirty martini, you'll love this chicken. Infused overnight with a hefty dose of olive juice, the meat has a salty tang and briny deliciousness. Of course, you'll end up with a jar of olives but no brine, so I suggest using the olives to make your favorite tapenade. Alternatively, refill the jar with vodka or gin for a jump start on your next cocktail hour.
Categories: Brines, Poultry, Southern
Step 1
1 3/4 cup • Manzanilla olive brine
4 • Rosemary sprigs
3 • Garlic cloves
8 • skin-on, bone-in chicken thighs (about 4 lbs)
• Peanut oil • for frying
1 cup • All-purpose flour
1 cup • Dark rye flour
• Manzanilla olives • for serving
For the brine, in a large bowl, whisk together the olive brine, rosemary, an garlic cloves. Add the chicken thighs and submerge, cover, and refrigerate for 12 hours.

In a deep fryer or large, deep stockpot, heat 3 inches of peanut oil over high heat to 365F. Set a wire rack over a rimmed baking sheet.

In a shallow bowl, whisk together the all-purpose flour and dark rye flour.

Working with half of the chicken at a time, reach into the bag and turn each thigh over to make sure it's heavily coated with the brine. Remove each thigh from the bag and dredge in the hot oil. Fry for 13 to 15 minutes, or until golden brown and juices run clear. Maintain a frying temperature of 330F to 350F. Drain the chicken on the wire rack.

Serve with Manzanilla olives.
Reprinted with permission from Fried Chicken, by Rebecca Lang, copyright 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.


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