Southern Fried Chicken

Southern Fried Chicken
Photo by Scott Phillips

Ingredients

  • ½ tsp. black peppercorns
  • ¾ tsp. dried basil
  • 5 oz. (1 cup) rice flour
  • 1 gallon peanut or canola oil
  • 2 large eggs
  • ½ dried bay leaf
  • ½ tsp. sweet paprika
  • + 9 more ingredients
    • ¾ tsp. celery seeds
    • 1 whole (3-½ to 4 lb.) chicken, cut into 10 pieces, or 3 to 3-½ lb. of your favorite bone-in, skin-on pieces
    • 9 oz. (2 cups) all-purpose flour
    • ½ tsp. crushed red pepper flakes
    • ½ tsp. garlic powder
    • ¼ tsp. dried thyme
    • 1-¾ oz. kosher salt (¼ cup plus 1 tsp. Diamond Crystal or 2 Tbs. plus 2 tsp. Morton)
    • ¾ tsp. yellow mustard seeds
    • 2/3 cup buttermilk

In a spice grinder, grind the basil, celery seeds, mustard seeds, bay leaf, garlic powder, pepper flakes, paprika, peppercorns, and thyme to a powder. Transfer to a small container and stir in the salt. Sprinkle 2 tsp. of the dry brine all over the chicken, cover, and refrigerate for 3 to 5 hours.

View full recipe at Fine Cooking

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