The Firebird
Spiced Fried Chicken Breast, Pickles, Dill Mayonnaise, Cilantro, Biscuit
Chef Brian Batch of Bird Bird Biscuit | Austin, TX
Adapted by StarChefs | october 2023
INGREDIENTS
Chicken:
Yield: 10 servings
1 kilogram kosher salt
640 grams honey
15 heads garlic, halved
15 lemons, halved and juiced
800 grams fresh parsley leaves
12 grams bay leaves
120 grams black peppercorns
300 grams fresh thyme leaves
400 grams fresh rosemary leaves
30 ounces chicken breast
Dill Mayonnaise:
Yield: 4½ gallons
3 gallons mayonnaise
1.1 kilograms minced dill
1 kilogram Yellowbird Serrano Hot Sauce
20 grams red chile flakes
Fire Powder:
Cajun seasoning
Ground cayenne
Dredge:
Yield: 1 bus tub
9 kilograms all-purpose flour
360 grams kosher salt
180 grams ground black pepper
120 grams ground cayenne
To Assemble and Serve:
Yield: 1 serving
Oil for frying
30 grams breadcrumbs
1 biscuit, halved
3 Nathan’s thick-cut horseradish pickles
Fresh cilantro leaves
METHOD
For the Chicken:
In a large container, combine all ingredients and 3 gallons water. Place chicken in the brine. Cover and refrigerate 18 hours.
For the Dill Mayonnaise:
In a bowl, combine all ingredients. Transfer to squeeze bottles and refrigerate.
For the Firepowder:
In a bowl, combine equal parts Cajun seasoning and ground cayenne. Transfer to an airtight container and reserve.
For the Dredge:
In a shallow container, combine all ingredients. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 350°F. Place breadcrumbs in a shallow container. Set aside. Remove Chicken from brine. Rinse and pat dry. Divide brined Chicken into 3-ounce portions. Coat 1 portion Chicken in Dredge, followed by breadcrumbs. Fry until crispy and desired color has been achieved. Sprinkle fried Chicken with 15 grams Fire Powder. Spray with a thin layer of olive oil. Set aside. On the bottom half of the biscuit, spread 40 grams Dill Mayonnaise. Top with fried Chicken, followed by pickles, cilantro, and biscuit top.
