Okay, so I’ve been seeing this “Dooky Chase” fried chicken recipe floating around the internet for a while now. It’s supposed to be some legendary New Orleans fried chicken, and I finally got around to making it myself. Let me tell you, the hype is real. This chicken is the real deal.
Getting Started
First off, I gathered all my ingredients. I needed chicken pieces, of course, and also some buttermilk, kosher salt, all-purpose flour, egg whites, alcohol and cornstarch. Now, the recipe I saw called for a buttermilk brine, so that’s where I started. I made the brine by dissolving a couple tablespoons of kosher salt into four cups of fresh buttermilk. This whole brine situation, by the way, is key, as I understand it. Acidic buttermilk is supposed to tenderize the chicken and the brine helps the flour mixture stick later on.
Brining the Chicken
Once the brine was ready, I put my chicken pieces in a big bowl and poured the brine over them, making sure they were all submerged. I covered the bowl and stuck it in the fridge. It needed to marinate for at least a few hours, but I had time, so I let it go overnight. Some people say that’s too long, but hey, I wasn’t in a rush. I’m really glad I did that, too, because when I pulled it out of the fridge the next morning, it already smelled incredible.
The Coating
Now, this is where it gets interesting. I mixed together some flour, egg whites, alcohol, and a bit of cornstarch in a separate bowl. This is supposed to make the coating extra crispy, with all those little nooks and crannies everyone loves on fried chicken. I’d never used egg whites and alcohol in fried chicken before, so I was curious to see how it would turn out.
Frying Time
I heated up a big pot of oil on the stove. You want the oil to be hot enough so the chicken cooks evenly and the crust gets nice and golden. I carefully dredged each piece of chicken in the flour mixture, making sure to shake off any excess. Then, I gently lowered them into the hot oil, being careful not to overcrowd the pot. The chicken needed to fry for a while, until it was cooked through and the crust was crispy and golden brown.
The Results
Once the chicken was done, I took it out of the oil and let it drain on a wire rack. The smell was amazing, and I couldn’t wait to try it. And let me tell you, this chicken was worth all the effort. The crust was super crispy, just like they said it would be, and the meat inside was juicy and tender. The flavor was incredible, too. It had a nice tang from the buttermilk brine, and the seasoning was just right. I mean, I’ve had a lot of fried chicken in my life, but this was seriously some of the best I’ve ever had. It definitely lived up to the hype, and I can see why it’s so famous. I’ll definitely be making this again.
- Would I make it again? Absolutely.
- Was it worth the effort? Every bit.
- Final verdict? This Dooky Chase fried chicken is a winner.
If you’re a fried chicken lover, you have to try this recipe. It’s a little bit of work, but it’s totally worth it. Trust me on this one.
