Hippie Fried Chicken

A transplanted Texan puts her own Caribbean-influenced twist on southern fried chicken and delights the patrons at her Tofino, B.C. restaurant.

Courtesy of Lisa Ahier, chef-owner of SoBo, Tofino, B.C.
Directions for: Hippie Fried Chicken

Ingredients

Marinade

cup (125 mL) cider vinegar

cup (125 mL) lemon juice

cup (125 mL) tamari or soy sauce

cup (125 mL) light brown sugar

cup (60 mL) mashed chipotle chilies

1 tsp (5 mL) dry mustard

4 cloves cloves garlic, minced

Fried Chicken

1 whole chicken (breasts cut in 2 to 3 strips; drumstick, thigh and wing seperated)

cup (60 mL) unbleached organic flour

cup (60 mL) almonds, finely ground

cup (60 mL) pumpkin seeds, finely ground

cup (60 mL) sunflower seeds, finely ground

cup (60 mL) hemp seeds

2 Tbsp (30 mL) white sesame seeds

2 tsp (10 mL) salt

⅛ tsp (0.5 mL) cayenne pepper

4 eggs, well beaten

1 cup (250 mL) vegetable oil

half stick butter

Directions

Marinade

1. In large bowl, mix together vinegar, lemon juice, tamari, brown sugar, chipotle chilies, mustard and garlic until well combined.

2. Add chicken, tossing to coat. Cover and refrigerate for 3 to 4 hours.

Fried Chicken

1. In bowl, mix together flour, almonds, pumpkin seeds, sunflower seeds, hemp seeds, sesame seeds, half of the salt and the cayenne pepper.

2. In separate bowl, whisk together eggs and remaining salt.

3. In cast-iron skillet, heat oil and butter over medium-high heat. (If deep-frying, increase oil to appropriate amount for size of fryer. Set fryer at 325F/160C.)

4. Dredge chicken in egg mixture, then in seed mixture, pressing to coat. Coat each piece right before frying to keep crust intact. (If you coat too far in advance, breading will fall off when you turn the chicken.)

5. Add chicken to skillet. (You should hear slight sizzle; if you dont, temperature is too low and chicken will absorb too much oil.) Cook, turning after 3 to 4 minutes, until golden brown and instant-read thermometer inserted in chicken reads 165F (74C). Avoid cooking large portions in skillet at once, as it will take chicken too long to cook and run risk of burning. (If deep-frying, submerge chicken in oil, make sure not to overcrowd fryer. Move it around a bit to ensure even cooking.)

6. If chicken is browning too quickly and inside is underdone, finish it in 400F (200C) oven for about 4 to 5 minutes.

7. When chicken is cooked, remove and drain on rack or paper towels. Add more salt to taste, if desired, while chicken is hot.

8. Serve with vegetable slaw or with mashed potatoes, biscuits and collard greens.