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Fried Chicken Parmesan and Spaghetti

A signature dish at Landry’s bustling Jack Rose restaurant in New Orleans, this dish combines crispy fried chicken pieces with bold Italian flavors and is a hearty dish certain to keep the bellies full.

Course Main - POULTRY
Cuisine Italian
Keyword chicken
Servings 6 people
Author Chef Brian Landry

Ingredients

  • 2 each chickens (3 to 3½ pounds each)

Chicken Brine

  • 2 cups kosher salt
  • 2 cups granulated sugar
  • 6 each bay leaf
  • 2 gallons water

Marinade

  • 8 cloves garlic crushed
  • 4 tbsp crystal hot sauce
  • 4 sprigs thyme

For Frying and Dredging

  • 6 cups cornstarch
  • peanut or canola oil for frying
  • kosher salt

Red Gravy

  • 1 cup olive oil
  • 2 each onions chopped
  • 2 each carrots chopped
  • 6 ounces tomato paste
  • 3 cans San marzano peeled tomatoes (28 oz can)
  • ½ cup garlic finely minced
  • 2 sprigs fresh basil
  • 2 tsp dry thyme
  • 2 tsp dry oregano
  • 2 tsp red pepper flakes
  • 1 quart water
  • kosher salt
  • black pepper

To Serve

  • flat leaf parsley chopped
  • parmesan
  • angel hair pasta

Instructions

Fried Chicken

  1. Cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts and 2 wings. Place the chicken into a 2 gallon container.

Chicken Brine

  1. Combine all ingredients in a large pot andbring to a boil. Boil for 1 minute, stirring to dissolve the salt and sugar.Remove from heat and allow to cool completely, then chill before using. (Brinecan refrigerated for 3 days before using).

    Pour the brine over the chicken to covercompletely. Refrigerate for 8 hours.

Marinade

  1. Remove the chicken from the brine. Divide the chicken evenly a place  into 2 resealable ziploc or vacuum bags. Divide the garlic, hot sauce, and thyme evenly between the two bags. Place in water bath and sous vide for 3 hours at 158 ℉. Remove bags from water bath and chill inan ice bath until chicken is cool.

For Frying and Dredging

  1. Heat a tall-sided pot of oil to 375 °F. Place the cornstarch in a large mixing bowl. Remove the chicken from the bags and place in the mixing bowl. Toss the chicken in the cornstarch until evenly coated. Let sit for 3 minutes. Add battered chicken to pot and cook 6 to 8 minutes until golden and crispy. Remove the chicken from the pot and place on absorbent paper towels. Sprinkle with kosher salt.

Red Gravy

  1. Heat up a large 3-gal pot on medium-high heat. Add olive oil, onions, and carrots and cook until they start to brown. Add the tomato paste and saute until dark red being careful not to burn. Add the tomatoes with their juices to deglaze the pan. Add the garlic, herbs, chili flakes, and water. Simmer for about an hour until the sauce begins to sweeten and become less acidic. Season with salt and pepper.

To Serve

  1. On a large serving platter, ladle red gravy to cover the bottom of the platter. Arrange the chicken on the serving platter. Sprinkle the chopped parsley over the chicken then top with freshly grated parmesan using a microplane grater. Serve with a side of angel hair pasta.

Recipe Notes

Shared with permission from Chef Brian Landry.