Recently Julie Farias of Goat Town restaurant stopped by "Morning Living" to share her family recipe for southern fried chicken. The light and crisp chicken Julie made is definitely the best I’ve tasted in ages. The dish, lovingly referred to as ‘Julie’s Mom’s Soda Dipped Fried Chicken with Siracha Honey’ is currently being served exclusively at The Parlour Lounge in The Hotel Roger Williams in New York City.
Along with her chicken, Julie also shared a dessert called Japanese Honey Toast, which is both simple and delicious. Here are the recipes, just in time for your July Fourth festivities.
Julie’s Mom’s Soda Dipped Fried Chicken
Julie Farias, The Parlour at The Roger Hotel
1 whole organic chicken, bone in (cut into 8 pieces)
Canola oil for frying
Siracha Chili Sauce
Salt to taste
Brine for chicken:
1/2 cup sugar
1/2 cup salt
3 quarts cold water
1 large bottle seltzer water
Seasoning crust mix:
1 cup all purpose flour
1 cup rice flour or potato starch
1 teaspoon cayenne
1 teaspoon hot paprika
1 teaspoon crack black pepper
1. Preheat oil to 350 degrees.
2. Place cut chicken into brine and let sit in refrigerator one hour before frying.
3. Pour seltzer water into a bowl. Set aside.
4. Mix together all ingredients for the seasoning mix and place into a large paper brown paper bag or plastic.
5. Dip chicken straight from brine into seltzer water and directly into seasoning bag. Close top of bag by holding onto it with one hand. Place the other hand on the bottom of the bag and shake vigorously. Take chicken out of bag and shake off excess seasoning mix.
6. Place into prepared oil and fry for 13 minutes being sure to turn over chicken once. Take out of fryer and season with salt while still hot.
7. Serve with a ramekin of honey and place a small dot in the middle of the honey with the Siracha.
Goat Town’s Honey Toast
Julie Farias, Goat Town Restaurant
4 slices Japanese thick cut white bread
Butter, room temperature
Goat Town’s honey vanilla ice cream *Can use your own vanilla ice cream
1. Butter one side of thick cut bread and griddle on a large nonstick pan. Griddle till golden and crispy on one side.
2. Turn over toast onto a plate golden brown side up.
3. While still hot add a dollop of butter and a scoop of honey vanilla ice cream right in the middle of toast. Drizzle liberally with honey. Serve immediately.