Vinegar Fried Chicken was something I came upon when I was in the process of making traditional Chicken Estufau, but without the soy sauce. Although vinegar based, the flavor of the vinegar is not noticeable in the chicken. It’s more of a brine-like marinade, that will give you moist and succulent fried chicken. I do have a chicken wing recipe that I will share with you at a later time that uses the soy sauce version, but give this recipe a try and let me know your thoughts on it. 😉
3 lbs. Chicken pieces (I used thighs)
1 medium Onion, sliced thinly
8 – 10 fresh Garlic cloves, finely minced
1 tbsp. Salt
1 tbsp. granulated Sugar
1 tsp. ground Black pepper
1 tsp. Accent
1 cup white Vinegar (I’m gonna try Apple Cider vinegar next time)
FLOUR DREDGING MIX:
2 cups All-purpose flour
2 tsp. Salt
2 tsp. Onion powder
1 tsp. Garlic powder
1 1/2 tsp. ground Black pepper
1 tsp. Accent
In a small mixing bowl, combine the onions, garlic, salt, pepper, sugar, and Accent.
Add the white vinegar and stir to combine well; making sure to dissolve the sugar.
Make sure to remove the excess fat and skin from your chicken pieces; I used chicken thighs to prepare this recipe. Place the thigh pieces into a large ziploc bag OR a large non-metallic bowl. Pour the vinegar mixture over the chicken pieces and massage it into the chicken pieces. Allow the chicken to marinate for a minimum of 6 hours but preferably overnight in the refrigerator. I usually start this in the early morning, then it’ll be ready by dinner time. Turn the ziploc bag several times to make sure that the marinade permeates the meat evenly.
When you’re ready to fry the chicken, heat the oil to 325° degrees. I prefer to use my deep fryer, but you can also heat the oil, about 3-inches deep, in a deep fry pan and cook the chicken on the stove top. While the oil is heating, drain the chicken into a colander, discarding the liquid and most of the garlic and onion pieces.
In a large bowl or ziploc bag (which I prefer), combine all of the flour dredging ingredients. Stir to combine well. Once the oil has heated to temperature, add a few chicken pieces at a time into the flour mixture and toss to coat well.
Slowly place the pieces into the hot oil and fry for a total of 15 – 20 minutes, depending on the size and thickness of the chicken. I usually fry the thighs about 20 minutes. Turn the chicken once or twice during the total cooking time.
Fry chicken to a golden brown and then remove to drain on paper toweling. Serve along side your favorite side dishes.