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The Monkey Wrench Cast Iron Fried Chicken


Pickle Marinade

1½ cups pickle juice

1½ cups banana pepper juice

3 large pieces of chicken (breast/thigh)

4 small pieces of chicken (wing/drum)

Banana Pepper Aioli

2 large banana peppers, roasted

4 teaspoons banana pepper juice

½ cup mayonnaise

2 tablespoons sour cream

Salt and pepper to taste

Frying and Assembly

4 cups all-purpose flour

2 tablespoons black pepper

4 tablespoons kosher salt

4 tablespoons garlic powder

2 tablespoons onion powder

4 cups cooking lard

1 pound butter

4 tablespoons sorghum

4 teaspoons elderberry jam


Pickle Marinade
  1. Combine all ingredients and marinate chicken pieces in the juices overnight.
Banana Pepper Aioli
  1. Mince banana peppers and remove seeds.
  2. Place banana peppers into mixing bowl and combine with brine, mayonnaise, and sour cream.
  3. Salt and pepper to taste. Refrigerate.
Frying and Assembly
  1. Combine first five ingredients for seasoned flour in a bowl. Set aside.
  2. Heat lard in a medium cast iron pan. Melt butter separately.
  3. Coat the chicken in melted butter, then press the chicken into the seasoned flour, coating both sides evenly.
  4. Place breaded chicken into the medium-heat lard in the cast iron skillet.
  5. Once golden brown, turn over and repeat until chicken reaches an internal temperature of 165 degrees for 15 seconds.
  6. Once fully cooked, remove from heat and top with sorghum and aioli.
  7. Serve with elderberry jam with chicken on the plate.
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