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1
Place the chicken in a 1-gallon re-sealable plastic food storage bag.
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2
In a medium bowl, combine the lemon juice, water, kosher salt, Bloody Mary Mix, and pepper vodka.
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3
Mix well to combine and pour over the chicken in the bag.
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4
Seal the bag and refrigerate for at least 2 and up to 4 hours, turning the bag occasionally to ensure even marinating.
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5
Preheat the oven to 200 degrees F.
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6
Set a large, 6-quart cast iron Dutch oven over medium-high heat with 3-quarts of vegetable oil.
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7
Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil.
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8
Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
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9
Place both flours in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat.
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10
Lay the coated chicken on a wire rack set over a sheet pan to rest for 10 minutes before frying.
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11
Continue with the remaining chicken pieces until all of the chicken has been coated.
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12
Fry the chicken in batches of 12 pieces.
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13
The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, 7 to 9 minutes.
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14
Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken.
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15
Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil.
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16
Serve hot with Thai-Inspired Chili Dipping Sauce.
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17
3 cups tomato juice
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18
1/4 cup plus 2 tablespoons fresh lime juice
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19
1/4 cup fresh lemon juice
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20
1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish)
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21
2 tablespoons finely grated fresh ginger
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22
2 teaspoons minced garlic
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23
1 tablespoon Worcestershire sauce, or to taste
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24
1/2 teaspoon salt
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25
1/4 teaspoon freshly ground black pepper
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26
11/2 cups pepper vodka, recipe follows
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27
Pickled okra, for garnish
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28
Celery stalks, for garnish
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29
In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and blend until smooth.
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30
Season the mixture, to taste, with the Worcestershire sauce, salt and pepper.
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31
Store the mixture in a non-reactive container.
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32
Refrigerate the mixture for at least 6 hours and up to 3 days before serving.
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33
Fill 6 large (16-ounces) tumblers with ice, divide the tomato juice mix among the glasses, and divide the vodka evenly among the glasses.
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34
Garnish with the pickled okra and celery stalks and serve.
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35
2 cups vodka
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36
4 dried chili peppers
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37
Combine the vodka and peppers in a glass jar with a lid and cover tightly.
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38
Let sit for 12 to 24 hours, strain and discard peppers, and serve.
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39
3/4 cup fresh lime juice
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40
6 tablespoons hot chili sauce (recommended: Srirachi)
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41
3 1/2 tablespoons granulated sugar
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42
2 tablespoons Thai fish sauce
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43
1 tablespoon freshly chopped cilantro leaves
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44
1 tablespoon lime zest
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45
2 teaspoons tamarind paste
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46
2 teaspoons minced garlic
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47
1 1/2 teaspoons finely grated fresh ginger
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48
In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the sauce is well blended.
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49
Set aside at room temperature until ready to use.
