BRINED FRIED CHICKEN
Provided by Bill Telepan
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 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 preparing the buttermilk and flour.
- 3. 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.
- 4. 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.
- 5. 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.
- For brine:
- 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.
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Muhammad Ali Laghari
l58@yahoo.comI've made this recipe several times and it's always a hit! The chicken is always crispy and juicy, and the flavor is amazing.
Luyimbazi Hamidu
luyimbazi_hamidu@yahoo.comThe chicken was a bit spicy for my taste, but it was still good.
Das Das
ddas@aol.comThis is my favorite fried chicken recipe! It's so easy to make and the chicken is always delicious.
Purnima Barua
purnima_b56@hotmail.co.ukThe chicken was a bit too greasy for my taste.
Mohamed Osama
mohamed-o@aol.comI love this recipe! The chicken is always so crispy and juicy. I've made it several times and it's always a hit with my family and friends.
ahmedyassine benlahssen
benlahssenahmedyassine@gmail.comThe chicken was a bit bland for my taste, but it was still good.
Tholakele Xulu
tholakele@yahoo.comThis is the best fried chicken recipe I've ever tried! The chicken is so juicy and flavorful, and the crust is perfectly crispy.
SM.SHANTO KHAN
s-k13@hotmail.co.ukThe chicken was a bit dry, but the flavor was good.
Nikkita Hodgkinson
n.hodgkinson83@gmail.comI've made this recipe several times and it's always a hit! The chicken is always crispy and juicy.
SWEETI HOME
h-sweeti97@aol.comThe chicken was juicy and flavorful, but the breading was a bit too thick for my taste.
Alberta Tetteh
alberta12@aol.comThis is my go-to recipe for fried chicken. It's always a crowd-pleaser!
Emeka Dollar
e-dollar40@hotmail.comI followed the recipe exactly, but my chicken didn't come out as crispy as I would have liked.
Jamersen Stokley
stokley-jamersen23@yahoo.comThe chicken was really good! I especially liked the crispy skin.
Chinenye Prisca
c-p@gmail.comThe chicken was a bit too salty for my taste, but otherwise it was good.
Devlin McCracken
m_d@hotmail.comI love this recipe! The chicken is always so juicy and flavorful. I've made it several times and it's always a hit with my family and friends.
Jessika Tucker
jessikatucker45@gmail.comThe chicken was delicious! The brine definitely added flavor and the double frying made it extra crispy. I'll definitely be making this again.
Selia Ragab
rselia5@gmail.comThis fried chicken recipe is a game-changer! The brining process makes the chicken incredibly juicy and flavorful, while the double-frying technique results in a crispy, golden-brown crust. I followed the recipe exactly and was thrilled with the resu