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1
For the brine: Combine the stock, brine, salt, seeds, bay leaf, oranges, garlic and thyme in a large pot and bring up to a high simmer for 15 minutes.
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2
Strain and cool the liquid to 40 degrees F and reserve until time to brine the chicken.
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3
Add the chicken to the brine, place in the fridge and brine for 12 hours.
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4
For the dredge: Combine the flour, cornmeal, cornstarch and Chicken Spice evenly in a large mixing bowl.
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5
Dredge the chicken in the seasoned flour mixture and allow a minimum of 30 minutes for the flour to adhere.
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6
Re-dredge just before frying.
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7
Heat 3 inches canola oil in a deep pot or a deep-fryer over high heat to 350 degrees F. A rule of thumb: If you drop a pinch of flour into the oil and it fries up immediately, you're good to go.
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8
Preheat the oven to 200 degrees F and get ready a baking sheet with a rack.
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9
Take the chicken out of the dredge, shake off excess flour and fry in batches until golden brown on all sides, about 8 minutes.
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10
Transfer to the rack and sprinkle some of the chicken spice over the fried chicken pieces.
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11
Hold in the oven for 10 to 15 minutes.
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12
Serve the fried chicken on a platter with Hot Sauce, Buttermilk Biscuits and Bread and Butter Pickles on the side.
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13
Grind the seafood seasoning, paprika, salt, celery seeds, chili powder, garlic powder, onion powder and pepper.
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14
Mix together.
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15
Juice half of the red bell peppers.
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16
Pass through a fine mesh strainer and reserve.
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17
In a large pot, sweat out the remaining red bell peppers, the jalapenos, fish peppers, garlic and thyme.
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18
Add the vinegar, sugar, xanthan gum, white pepper, lime zest and juice.
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19
Simmer for 15 minutes.
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20
Puree with the juice from the bell peppers and pass through a fine mesh strainer.
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21
Season with salt.
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22
Cook's Note: If you can't find fish peppers, can use any red mild pepper (scale of 4, so like a mild jalapeno).
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23
Preheat the oven to 375 degrees F.
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24
Cut the cold butter into the flour and combine with the sugar, baking powder, baking soda and salt.
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25
Combine the buttermilk, chives and yolks separately.
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26
Pour the wet ingredients over the dry, fold in gently and chill.
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27
Roll out the dough to a 1/2-inch-thick sheet.
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28
Fold into thirds, turn a quarter of the way around and fold into thirds again.
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29
Rest for 10 minutes.
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30
Roll out to 1/2 inch thickness again and cut into 1 1/2-inch squares.
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31
Brush with egg wash and bake for 8 minutes.
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32
Toss the cucumbers, onions, garlic and jalapenos with the salt and macerate overnight in the fridge.
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33
Combine the vinegars, sugar, coriander seeds, mustard seeds, allspice, celery seeds, red pepper flakes, turmeric, cloves and bay leaf in a large pot and bring to a boil.
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34
Simmer on low heat for 15 minutes.
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35
Strain over the cucumbers.
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36
Cover and allow to cool to room temperature.
