Most fried chicken recipes contain a “secret” or two, but at The Dearborn chef Aaron Cuschieri employs about six or seven signature moves, turning out one of the finest plates of fried chicken in Chicago, Illinois. The first? After the chicken is broken down, it’s brined for 24 hours in pickle brine. Then it’s soaked in buttermilk for four hours before being dredged in seasoned flour (secret ingredients: smoked paprika and oregano) and fried for 15 minutes in 250-degree oil, which ensures even cooking and crispy skin. Finally, it’s tossed in a glaze of maple syrup, Dijon mustard, honey and cider vinegar. We’ll take two, please.
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