Fried Chicken Is a Southern Staple – So Delicious
Fried Chicken is simply a staple in a southern home and a southern cook living in the North is pretty happy to supply this delicious recipe for their family too. But this Fried Chicken recipe has a different spin on it. Making your chicken with a brine.
This was a new concept to me until I learned about a Brine Turkey. And figured it should be doable for a chicken for sure. The extra flavor that you get with using a brine is amazing and it is a fantastic coating and cooking process.
I think you are going to love it and if you enjoy cooking anyway, using a Brine for your home made fried chicken is just something you have to try. Here’s the recipe
- *For the Brine:*
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 12 cloves garlic
- 4 quarts water
- 1/2 cup sugar
- 2/3 cup kosher salt
- 1 cup white wine
- 1/2 cup honey
- 4 tablespoons black peppercorns
- 2 quarts ice
- 2 whole fryers, cut into 8 pieces each
- *For the Seasoning and Frying:*
- 6 cups all-purpose flour
- 4 tablespoons dried marjoram
- 2 tablespoons dried tarragon
- 2 tablespoons freshly cracked black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 6 cups buttermilk
- 1 quart peanut or canola oil
- Special Equipment: Large cast iron skillet or heavy skillet, for frying
- *To make the brine:*
- In a large stockpot, over medium-high heat, heat oil and sweat the onions, peppers and garlic until just softened, 4 to 5 minutes. Add water, sugar, salt, wine, honey and peppercorns and bring to a boil.
- Remove from heat, let cool 15 minutes then add ice to cool completely.
- *Frying chicken:*
- Submerge chicken pieces into brine and refrigerate for 4 to 12 hours.
- Remove chicken from brine, rinse and pat dry. In a small bowl, combine the flour and spices. Divide mixture between 2 shallow bowls.
- Pour buttermilk in a separate bowl. Dredge chicken pieces in flour, then buttermilk, then dredge in second bowl of flour. Set pieces on a baking sheet fitted with a wire rack and let chicken rest 15 minutes.
- Meanwhile, heat oil in a skillet to 350 degrees F. Add the chicken carefully, cooking in batches, if necessary. Do not overcrowd pan.
- Cook chicken until golden brown and cooked through, about 20 minutes, turning pieces as they brown. Remove to a paper towel-lined plate and immediately season with salt and serve.
Fried Chicken is Not Difficult and Adding A Brine Is Fabulous!
These Are Yummy Too
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