Fried chicken is a way of life at Edible Culture, an important food that helps define the cuisine of the High South, Low Midwest region of the country, and we hold it in the highest of regards. We’ve designed a Nashville Hot Chicken inspired version using wings and a buttermilk based marinade using a super delicious chili condiment devised by our friends from Fractal NWA. This is no ordinary condiment, rather a simple in design, but complex in flavor recipe that is currently our favorite accompaniment to a myriad recipes. We’ve added it to pizza, chicken soup, fried rice, and now our Fayetteville Hot Chicken that is soon to be a new favorite in your home. Enjoy!

Fayetteville Hot Chicken

Serves: 4 to 6 | Prep: 3 Hours: | Cook: 45 minutes

INGREDIENTS

1 cup buttermilk (either low-fat or full-fat)
1/4 cup Fractal NWA chili crisp (see recipe below) or sambal
3 pounds bone-in, skin-on chicken wings
peanut oil, for frying
2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder

TECHNIQUE

Whisk together the buttermilk and chili crisp in a large bowl; add chicken and coat completely. Cover and refrigerate for 3 to 24 hours, turning chicken pieces occasionally.

Preheat oven to 375°F. Place wire rack in a roasting pan or on baking sheet with parchment.

Pour enough peanut oil into a large, deep skillet to reach a depth of 2 inches, and heat oil to 350°F.

Combine flour, salt, smoked paprika, pepper, and garlic powder in shallow, wide bowl.

Remove chicken from the chili crisp mixture, but ensure each piece is still completely coated; dredge chicken in flour mixture, fry wings in batches, until lightly browned, 5 to 7 minutes. Transfer the fried chicken to wire rack; bake chicken until cooked through, reaching an internal temperature of 165°F, about 12 to 15 minutes. Platter the wings high and serve topped with and a side jar of our bread and butter pickles .http://www.edibleculture.net/blog/bread-and-butter-pickles

Chili-Crisp

INGREDIENTS

3-3.5 cups Olive Oil or Olive Oil Blend

1 Star Anise (optional)

1/4 cup of Fresh Garlic, minced evenly (food processor, garlic twister or garlic press work best)

1 tbsp Liquid Aminos or Soy Sauce (you can add more to taste)

2 tbsp of Agave Syrup or Sugar

¾ cup of Dried Minced Garlic

1 ¼ cup of Dried Minced Onion

¾ cup of Red Pepper Flakes

UTENSILS NEEDED

Small Pot

Fine Mesh Strainer

Heat Proof Bowl (medium to large)

Mason Jars for Storage

TECHNIQUE

Add olive oil to the pan and heat the oil on medium-low. Once oil is heated, add minced garlic and anise star. Slowly fry the garlic. Don’t turn the heat up, keep it on the low end, the goal is to fry the garlic until deep golden to a light brown, it is important not to burn the garlic or your oil will become bitter. Slow frying the garlic takes roughly 15-20 minutes. In the meantime, measure all the remaining ingredients into a medium to large heatproof bowl; make sure it’s large enough to fit all ingredients including the oil.

Once the garlic is almost finished frying and appears to be deep gold, turn the heat off and let it cool for a few minutes (3-5 minutes), UNLESS you prefer stronger, spicier, red pepper spice (if so, skip the cooling step). Then strain the oil and garlic through your mesh strainer over the rest of your ingredients. Take the golden brown garlic and lay it out on a plate to cool and finish crisping up. Stir all other ingredients. Once garlic has cooled and is crispy – add to the mixture. Taste your chili-crisp and add more soy sauce or sweetener if you please. Let your chili crisp cool to room temperature in the bowl. Then add it to mason jars – top off with more oil if oil doesn’t cover the top of the chili-crisp.

Note: if your garlic is not crispy and is still a little soft, you can toast it in the oven on 200 degrees – be careful and keep a close eye on it. Additionally, if it doesn’t crisp up at all for whatever reason – just toss it! The most important step of infusing the garlic into the oil is completed and you’re guaranteed to have a delicious condiment for anything you please!

By Chef Haley O’Brien

Phone Number: 4792004748 | Email: fractalnwa@gmail.com