Brined Fried Chicken
This recipe makes the best fried chicken ever. The brine keeps the seasoning from penetrating the meat, but it flavors the chicken from the inside out. Maintain a frying temperature of 300°F for best results.
This recipe makes the best fried chicken ever. The brine keeps the seasoning from penetrating the meat, but it flavors the chicken from the inside out. Maintain a frying temperature of 300°F for best results.
- 1 bay leaf
- 1/2 cup of sugar
- 1/4 cup salt
- 1 teaspoon coriander seeds
- 3 cups buttermilk
- 3 teaspoons freshly ground black pepper
- 3 cups of flour
- 1 teaspoon black peppercorns
- 2 chickens, 3 pounds each, cut into 8 pieces each
- brine (recipe follows)
- 2 tablespoons plus 1 1/2 teaspoons kosher salt
- 1 tablespoon plus 1 1/2 teaspoons paprika
- 1 tablespoon plus 1 1/2 teaspoons cayenne pepper
- oil for frying (i cook 4 pieces of chicken at a time in 8 cups of oil in a 5-quart pot.)
- Carbohydrate 55 g(18%)
- Cholesterol 177 mg(59%)
- Fat 113 g(174%)
- Fiber 2 g(10%)
- Protein 51 g(103%)
- Saturated Fat 16 g(81%)
- Sodium 1329 mg(55%)
- Calories 1439
Step-by-step
- Put the chicken in a glass baking dish and pour the brine over the chicken. Cover with plastic wrap and refrigerate for 12-24 hours.
- Remove the chicken from the brine, remove any peppercorns stuck to the skin, and let the chicken dry slightly on a wire rack while preparing the buttermilk and flour.
- In a large bowl, stir together the buttermilk with 1 tablespoon of the salt. In another large bowl, stir together the flour with the remaining salt and spices.
- Dredge the chicken 4 pieces at a time in the flour. Transfer to the buttermilk, gently shaking the bowl to coat the chicken. Transfer the chicken back to the flour, being careful not to scrape off the batter. Gently shake the bowl to coat the chicken with flour, then transfer the pieces to a wire rack, again being careful not to scrape off the batter. Repeat with the remaining pieces of chicken and let dry on the wire rack for 30 minutes.
- Pour the oil into a 5-quart pot and heat it to a temperature of 350°F. Cook the white and dark meat separately over medium heat. The oil will cool to about 300°F after adding the chicken; this is the correct heat for cooking the chicken. Cook for 5 minutes, then turn the chicken over and cook for an additional 10 minutes for white meat and 12 minutes for dark meat. If the chicken gets too dark, lower the heat. Drain on a wire rack and repeat with remaining chicken. Serve hot or cold.
- Pour 4 cups cold water into a pot and bring to a boil over high heat. Remove from the heat and add the sugar, salt, bay leaf, peppercorns, and coriander seeds. Allow to cool completely.
My Secret to Perfectly Crispy, Juicy Fried Chicken
As a busy working mom, finding time to cook a delicious and satisfying meal can often feel like a Herculean task. But there’s nothing quite like the joy of sharing a home-cooked meal with your family, and for us, that often means indulging in a crispy, juicy feast of fried chicken. This isn't just any fried chicken recipe; this is a recipe passed down, a secret weapon in my culinary arsenal, resulting in a dish that's both comforting and impressive. It’s a recipe that has stood the test of time, refined through countless family dinners and always delivering perfectly browned, succulent chicken. The key, my friends, is the brine.
Many recipes call for quick marinades, but this one embraces the power of a slow brine. This initial step is what elevates the chicken beyond ordinary. It infuses the meat with flavor from the inside out, while simultaneously ensuring that the chicken stays remarkably juicy and tender. This isn’t just about adding flavor; it’s about creating a superior texture. The brine acts like a secret ingredient, enhancing the chicken's natural moisture, resulting in succulent meat that remains remarkably tender even after frying. The process might require some patience (allowing the chicken to brine overnight is key!), but believe me, the results are well worth the wait.
Beyond the magic of the brine, the careful attention to the frying process is just as crucial. It’s a delicate dance between temperature control and timing. Too high of a heat, and you risk burning the outside before the inside is cooked through. Too low, and you end up with soggy, unappetizing chicken. It's about maintaining that perfect balance; the kind of balance only years of experience (and many batches of fried chicken) can teach you. But don’t let this intimidate you! This recipe is incredibly forgiving; with a little practice, you’ll be mastering the art of perfect fried chicken in no time.
Beyond the Recipe:
This fried chicken isn’t just a meal; it’s an experience. It's about creating a warm and inviting atmosphere around the dinner table, sharing laughter and stories with loved ones. It's the kind of meal that brings people together. It's the comforting aroma of crispy chicken filling the air, signaling the start of a cherished family tradition. The crispy, golden-brown skin contrasts beautifully with the tender, juicy meat, making for a truly unforgettable culinary experience.
So, grab your aprons, gather your family, and prepare for a delicious journey into the world of perfectly brined fried chicken. This isn’t just a recipe; it’s a recipe for creating lasting memories, one crispy bite at a time. This recipe is a testament to the power of simple ingredients elevated by careful technique and a touch of love. The flavors are rich, the texture is unparalleled, and the satisfaction of creating such a beloved dish from scratch is truly rewarding.
I highly recommend trying this recipe. It's adaptable, easily scalable, and perfect for feeding a crowd or just enjoying a quiet meal with your family. And while the process may seem slightly involved, trust me, the end result is more than worth it. The compliments you’ll receive are just the cherry on top of this perfectly fried chicken sundae!
Serving Suggestions:
This incredibly versatile fried chicken is a blank canvas for your creativity. Serve it with classic sides like creamy mashed potatoes, fluffy biscuits, and a refreshing coleslaw. Or, venture out and experiment with some unique pairings. Think cornbread muffins, sweet potato fries, or even a vibrant green salad to complement the richness of the chicken. However you choose to serve it, this fried chicken is sure to be a hit!
