Chicken pox? Absolutely not...

Irisa Raina 9


I do make a lot of chicken dishes, and I am always trying to re-invent the bird.

This is just another one of those dishes!

I would have had more pictures but my batteries died.

☆☆☆☆☆ 0 votes
Deep Fry


4 chicken thighs { skin on bone in }
2 cans vernors ginger ale
1 orange { cut in ½ and juice squeezed into the pot and add the 1/2s }
3 green onions { sliced }
1 teaspoon fine sea salt
1 to 1 & ½ tablespoons flour
1 to 1 & ½ tablespoon unsalted butter


1 cup all purpose flour
1 teaspoon chipotle seasonings
1 teaspoon fine sea salt
1 teaspoon fresh ground pepper


1In a sauce pot put the ginger ale, orange, salt and green onions, and bring it to a boil, then add the chicken, cover and turn it down to a simmer. Simmer for 30 minutes. Turn the chicken off, remove the cover and let it cool in the broth.
2When it is cool put the chicken in a container, broth and orange too! Put it in the refrigerator overnight.
3Then the next day { when you are ready to cook it } skim any fat that has collected on the top of the liquid and then discard the oranges.
4Remove the chicken and wrap it in several layers of paper towels to absorb the wetness on the chicken.
6Mix the flour with the chipotle seasoning, salt and pepper. Dredge the chicken in the flour and shake off any excess.
7Once you bread the chicken, let it sit out on a cooling rack for 30 minutes to set the flour. Then shake it in the flour again!
8Fry in oil till the chicken is completely cooked { this will depend on how big your chicken pieces are }.
10Put the butter and flour in a sauce pan and cook it on low { you’re making a roux } whisking it till it gets to the medium dark brown stage and then add the jelled broth to it and bring it up to a boil. Keep whisking it and as soon as it starts to thicken, turn it down and continue to cook it for about 10 minutes on low. Check the gravy for seasonings {salt and pepper}.

About this Recipe

Course/Dish: Chicken, Gravies
Main Ingredient: Chicken
Regional Style: American