Natural Charcoal Cast Iron Fried Chicken breaded in Dust of Fuego Takis

Natural Charcoal Cast Iron Fried Chicken breaded in Dust of Fuego Takis paired with grilled Baby Bell Peppers, Red Onion and Asparagus

Greetings you savages… Well well, we have done did it. This week while Chef Joey was ripping apart some Takis, it dawned on him how beautiful and delicious it would be as a breading. So here you have it! One would think “too spicy,” but it was not. The frying knocked the heat out and left a savory flavor profile. Get after it! Here is a free recipe!

Grilled Veggie Rub:

•1/2TB black truffle salt
•1tsp garlic powder
•1tsp onion powder
•2TB EVOO

Method:

  1. Combine all and mix. Gently toss all of your veggies in batches, or as you intend to grill them.
  2. Grill over medium heat on your preferred grill heat method (charcoal, gas, or open fire) until desired caramelization is complete.

Taki Dust Breaded Chicken:

This was interesting. We opted to brine the chicken in an evaporated milk brine. The result was an incredibly tender and flavorful protein. A pro tip: Microbes, enzymes and lactic acid are your friend. The secret here is that the active bacteria in the evaporated milk (yogurt works too) breaks down protein, making chicken breasts moist and tender.

•4oz can of evaporated milk
•1TB smoked paprika
•1TB MSG (OR) salt
•1/2TB garlic powder
•8oz herb and garlic bread crumb mix
•1/4 cup corn starch
•Entire bag of takis (Your desired flavor) pulverized into dust
•5 eggs
•3 large chicken breasts halved laterally creating 6 thinner breasts
•Enough vegetable oil to fill a skill 3” deep

Marinade:

  1. Combine and mix milk, paprika, garlic powder, and salt or MSG in a marinade bag with the chicken. Let marinade for at least 4 hours. Better results overnight.

Breading and Frying:

  1. Crack eggs into a pie pan and add 1/2 cup of milk based marinade. Whisk until combined.
  2. Combine bread crumbs, Taki dust, cornstarch and dry whisk it to combine in an additional pie pan.
  3. Take breasts individually and drip milk marinade off. Coat in egg, drip off and then coat in Taki dust. Place in sheet pan waiting for its sexy time in the hot oil.
  4. Fill a skillet with enough oil to be 3” deep (we opted for a 14” cast iron over natural charcoals) and allow temp to hover at 320F.
  5. In batches of 3, fry the sexy savory little breasts. Flip them gently and often once you see crisping begin. This will prevent burning and charring. Cool until internal temp of 155F.
  6. Remove chicken from oil and allow a five minute rest prior to changing your entire life with a Conspiracy Cuisine recipe.
  7. Plate it up, snap some pics and post something with some love to Conspiracy Cuisine. Send us some inspiration!