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Chef Uchimura Shares A Smokey Fried Chicken Recipe

STUDIO CITY (CBS) — Umami Burger founder Chef Ernesto Uchimura and LA's Plan Check Kitchen + Bar owner Terry Heller,stopped by KCAL9 Thursday to show viewers how to make Plan Check's award-winning Smokey Fried Chicken.

Plan Check is located in West Los Angeles' Little Osaka. It has been awarded LA Weekly's Top 10 Best Fries, Zagat's 9 Hottest Openings for 2012, and has been considered the best dish at Taste of the Nation Los Angeles…all in the past five months!

Plan Check's Smokey Fried Chicken Recipe:

Chicken prep:

-Hickory wood chips- 2 cups

-Chicken cut-up pieces- #1

Brine prep:

-Buttermilk- 1 pint

-Salt- 1 tablespoon

-Sugar- 1 teaspoon

-Jalapeno powder- ½ teaspoon

-Garlic powder- ¼ teaspoon

-Onion powder- ½ teaspoon

Season Flour:

-All-purpose flour- 2 cups

-Salt-1 tablespoon

-Ground black pepper (fresh)- 1 tablespoon

Cooking:

-Vegetable oil for frying

-Salt and pepper to taste

Milk gravy:

-Butter- 1 tablespoon

-Flour- 1 tablespoon

-Smoked giblets- 2 ounces

-Mirepoix chop- ½ cup

-Milk cold smoked- 2 cups

-Salt and pepper- 2 teaspoons

Yam preserves:

-Yams peeled and diced -#1

-Sugar – ½ cup

-Water- to cover

-Salt- 1 teaspoon

Procedure

CHICKEN PREP: In a cold smoker box, smoke the chicken with hickory wood chips for half an hour, then chill

BRINE PREP: Mix ingredients for brine and pour over chilled cold smoked chicken and marinate for 6 hours.

SEASON FLOUR: Mix all ingredients together

TO COOK: Remove chicken from brine and dunk into season flour to coat evenly, fry chicken in fryer set to 325 degrees till cooked through approx..8 minutes, drain fried chicken on rack, and season with salt and pepper

MILK GRAVY: Cook giblets and mirepoix in butter till soft, add flour and cook 5 minutes, add all other ingredients and bring to simmer and cook 20 minutes, puree, and hold for service.

SERVE: Serve with milk gravy, sweet yam preserves, and pickled okra.

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