El Dorado Smoked and Fried Chicken with Spicy Cornbread
Rated 5.0 stars by 1 users
Food:
Poultry
Serves:
serves 3-4 people
Prep Time:
10 min
Cook Time:
1 hour
El Dorado Fried Chicken, made with juicy and smokey cooked chicken legs, wet battered and lightly fried for that perfect combo of smoked fried chicken. Served with a honey mustard BBQ sauce, sweet pickles and a chilli maple cornbread, the perfect balance of sweet and spicy. If you're looking for a new way to do fried chicken, this is it.
By:Chef Matt Basile
Ingredients
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3 chicken legs
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Yellow mustard
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1 tsp salt
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½ tsp black pepper
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1 tsp chili powder
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1 tsp garlic powder
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3 tbsp baking powder
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1 package tempura batter mix
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1 355ml can ice cold club soda
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½ cup yellow mustard
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¼ cup honey
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3 tbsp apple cider vinegar
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3 tbsp Frank’s red hot
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8-10 red chilis
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2 cups corn meal
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2 cups instant pancake mix
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1 cup buttermilk
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1 cup cream
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¼ cup maple syrup
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1 egg
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1 tsp salt
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Bread and butter pickles for garnish
Sauce
Cornbread
Instructions
Set smoker to 300F.
Drizzle the chicken legs with yellow mustard and spread on the meat to thinly coat it with the mustard. Mix the salt, pepper, chili powder and garlic powder and season the chicken on all sides. Place in the smoker for one hour.
Place the red chilies on the flattop with oil and char, flipping midway.
In a bowl, add the corn meal, pancake mix and salt and mix together. In another bowl or large measuring cup, mix the buttermilk and cream. Crack an egg into the dry mix and then slowly pour in the milk and cream to the dry ingredients while mixing. Stir the batter until smooth and incorporated.
Remove the chilies from the flattop and cut off the stems. Finely chop and then add to the cornbread batter. Add the maple syrup to the batter and mix. Pour the batter into a well seasoned cast iron pan, or lightly grease it first. Sprinkle with salt and place into the smoker for 40-45 minutes or until set.
In a bowl, mix the yellow mustard, honey, Frank’s and apple cider vinegar, set aside.
Remove the chicken from the smoker and place in the fridge to cool slightly.
In a bowl or aluminum tray, add the baking powder. In another bowl, add the tempura mix and slowly whisk in the club soda. Mix until smooth.
Place a large pot on the elevated grill and add canola oil for fryer.
Add the smoked chicken legs to the baking powder and coat. Transfer to a clean tray and pour the tempura batter over the chicken, use your hands to coat the chicken in batter.
Slowly drop the first chicken leg into the hot oil and allow to fry, 1-2 minutes, flipping midway. Remove and drain from the oil and coat again in the tempura mix, place back in the oil and allow to fry 1-2 minutes, flipping midway. Remove from the oil and repeat with the other chicken legs. Once all have been double fried, season with salt.
Remove the cornbread from the smoker and allow to cool and the sides have released from the pan. Flip the pan onto your work surface or cutting board to remove the cornbread from the pan and then flip the cornbread back to the right side up. Cut the cornbread into quarters.
To plate, place two pieces of cornbread, one leaning on the other, in the centre of your plate. Lean the pieces of smoked and fried chicken on the bread and each other, and then drizzle with the honey mustard sauce. Garnish with pickles and serve.