GLAZED FRIED CHICKEN WITH OLD BAY AND CAYENNE
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
Provided by Ari Kolender
Categories Chicken Kid-Friendly Summer Deep-Fry Bon Appétit South Carolina Small Plates
Yield 8 Servings
Number Of Ingredients 16
Steps:
- Chicken:
- Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes. Remove from heat and stir in hot sauce and 8 cups ice water. Add chicken to brine, cover, and chill 4 hours.
- Combine 2 cups flour and 3 tablespoons Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning. Place buttermilk in a medium bowl. Remove chicken from brine and pat dry with paper towels.
- Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess. Place chicken on a wire rack set inside a rimmed baking sheet. Discard flour mixture, which will be wet at this point, and repeat process with remaining flour, Old Bay, buttermilk, and chicken; place on another wire rack set inside a rimmed baking sheet. Chill, uncovered, 12-24 hours.
- Glaze and assembly:
- Let chicken stand at room temperature 30 minutes.
- Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Set glaze aside.
- Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 325°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10-12 minutes per batch. Transfer chicken back to wire racks and let rest 5 minutes. Brush lightly with glaze (reheat glaze, if needed) and let cool. Store on racks at room temperature up to 3 hours ahead.
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Ginger Ginger
[email protected]I love this recipe! The chicken is always crispy and juicy, and the glaze is the perfect balance of sweet and spicy. I've made it for parties and potlucks, and it's always a hit.
Brianna Campbell
[email protected]This is a great recipe for a quick and easy weeknight meal. The chicken is crispy and flavorful, and the glaze is sweet and tangy. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make fried chicken.
Legomih555
[email protected]I've made this recipe several times now and it's always a hit. The chicken is always cooked perfectly and the glaze is delicious. I love that I can make it ahead of time and just reheat it when I'm ready to eat.
Bert Irvine
[email protected]I'm not a big fan of fried chicken, but this recipe changed my mind. The chicken was so crispy and juicy, and the glaze was the perfect touch of sweetness. I'll definitely be making this again.
Laiba Ahmed
[email protected]This is the best fried chicken I've ever had! The glaze is so flavorful and the chicken is so crispy. I would definitely recommend this recipe to anyone looking for a delicious fried chicken.
Aiden Amiko
[email protected]I made this recipe for a party and it was a hit! Everyone loved the chicken and kept asking for the recipe. I'll definitely be making this again for future parties.
Aarjan Basnet
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. I decided to reduce the amount of cayenne pepper and the chicken turned out great! It had a nice, subtle flavor that I really enjoyed.
Robert Ofosu
[email protected]This recipe was easy to follow and the chicken turned out perfectly. The glaze is amazing! I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make fried chicken.
SACHINA SHRESTHA
[email protected]I've tried a lot of fried chicken recipes, but this one is definitely my favorite. The Old Bay and cayenne give the chicken a unique and delicious flavor.
Ashish Srivastava
[email protected]I just made this recipe for dinner and my family loved it! It's so flavorful, and the chicken is nice and crispy. I will definitely be making this again.
cyrille nona almedilla
[email protected]This fried chicken is finger-lickin' good! The Old Bay and cayenne give it a perfect balance of flavor, and the glaze is just the right amount of sweetness. I'll definitely be making this again.