Buttermilk Fried Chicken

Buttermilk Fried Chicken
Photo by Evan Sung

Ingredients

  • 1 Tbs. plus 1 tsp. kosher salt
  • 24 bay leaves
  • 1 Tbs. plus 1 tsp. paprika
  • 2 2-½- to 3-lb. chickens (see Tip)
  • 1 tsp. freshly ground black pepper
  • 1 bunch (4 oz.) fresh flat-leaf parsley
  • 2 cups (10 oz.) kosher salt, preferably Diamond Crystal
  • + 15 more ingredients
    • 1 quart buttermilk
    • 1 head garlic, halved through the equator
    • ½ cup clover honey
    • Ground fleur de sel or fine sea salt
    • Kosher salt and freshly ground black pepper
    • 6 cups all-purpose flour
    • ¼ cup garlic powder
    • Rosemary and thyme sprigs for garnish
    • Peanut or canola oil, for deep-frying
    • 1 bunch (1 oz.) fresh thyme
    • ¼ cup onion powder
    • 5 lemons, halved
    • 1 Tbs. plus 1 tsp. cayenne
    • 2 gallons water
    • ¾ cup black peppercorns

Combine all the brine ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days. Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 ...

View full recipe at Fine Cooking

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