Brined Fried Chicken

Brined Fried Chicken
Photo by www.epicurious.com

Ingredients

  • ¼ cup salt
  • 2 chickens, 3 pounds each, cut into 8 pieces each
  • Brine (recipe follows)
  • 3 cups buttermilk
  • 2 tablespoons plus 1 ½ teaspoons kosher salt
  • 3 cups of flour
  • 1 tablespoon plus 1 ½ teaspoons paprika
  • + 7 more ingredients
    • 1 tablespoon plus 1 ½ teaspoons cayenne pepper
    • 3 teaspoons freshly ground black pepper
    • Oil for frying (I cook 4 pieces of chicken at a time in 8 cups of oil in a 5-quart pot.)
    • ½ cup of sugar
    • 1 bay leaf
    • 1 teaspoon black peppercorns
    • 1 teaspoon coriander seeds

1. For fried chicken: 1. 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. 2. Remove the chicken from the brine, remove any peppercorns stuck to the skin, and let the chicken dry slightly on a wire rack while pre...

View full recipe at SpringPad

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