Fried Chicken Recipe With Buttermilk Brine

In a large bowl mix flour salt and pepper.

Fried chicken recipe with buttermilk brine. Meanwhile in a deep heavy pot or a deep fat fryer heat 1 1 2 inches of oil to 350. Combine the paprika black pepper garlic powder oregano and cayenne in a small bowl and mix thoroughly with a fork. Whisk the buttermilk egg 1 tablespoon salt and 2 tablespoons of the spice mixture in a large bowl. Coat chicken with flour mixture dip in the buttermilk and coat again with flour mixture.

Ingredients 3 cups buttermilk cup kosher salt 2 tablespoons sugar 2 3 pounds meaty chicken pieces breast halves thighs and drumsticks 2 cups all purpose flour teaspoon salt teaspoon black pepper cup buttermilk cooking oil. Whisk together the flour cornstarch. Add the mixture to double lined bags balanced in a large bowl add a quart of buttermilk herbs bay leaves and garlic. In a large mixing bowl combine buttermilk and cooled seasoned water.

Add chicken to the brine remove excess air seal and refrigerate the chicken 12 to 24 hours. Combine all the ingredients for the brine except buttermilk in a small pot and heat over medium dissolving all the salt and honey. When it comes to a low boil remove from heat and add a few cups of ice to melt. Place the 3 4 cup buttermilk into shallow dish.

Remove chicken from brine discarding any large pieces of herb and tapping to remove any excess buttermilk. Add chicken pieces to the flour mixture bag and shake it like a polaroid picture.