Tags: Chef Sean O’Toole, Chicken, Dinner, Torc Restaurant
Course: Main Course
This recipe is a favorite amongst TORC Restaurant fans and will soon be one of yours! Just the comfort we need at this moment or anytime! Thank you Chef Sean O'Toole! Enjoy!
Ingredients
1Whole chicken (cut into 10 pieces)
300gramsbuttermilk
3gramsRaz el hanout
3gramssalt
1gramAleppo chile powder
Salute Santé! Grapeseed Oil (for frying)
Dredge Ingredients
200gramscorn starch
400 grams AP flour
Instructions
Brine for 24 Hours
After brining, dredge chicken
Use Salute Santé! Grapeseed Oil for frying (to fill fry pan or deep fryer machine)
Fry at 280’ F till cooked 8-10 minutes
Notes
This recipe is a favorite amongst TORC Restaurant fans and will soon be one of yours! Just the comfort we need at this moment or anytime! Thank you Chef Sean O'Toole! Enjoy!