Brined Fried Chicken

Name: Brined Fried Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 1 bay leaf; 3 teaspoons freshly ground black pepper; 1 teaspoon black peppercorns; 710 milliliters buttermilk; 1 Tbsp cayenne pepper; 2 chickens, 3 pounds each, cut into 8 pieces each; 1 teaspoon coriander seeds; 710 milliliters flour; 2 Tbsps kosher salt; 4 Oil for frying (I cook of chicken at a time in 8 cups of oil in a 5-quart pot.); 1 Tbsp paprika; 59 milliliters salt; 118 milliliters sugar

You can never have too many Southern recipes, so give Brined Fried Chicken a try. One serving contains 284 calories, 8g of protein, and 4g of fat. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up paprika, coriander seeds, oil, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Whole Chicken

Brine

Wrap

Equipment you will use

Glass Baking Pan

Plastic Wrap

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.

Ingredients you will need

Peppercorns

Buttermilk

Whole Chicken

Brine

All Purpose Flour

Equipment you will use

Wire Rack

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.

Ingredients you will need

Buttermilk

Spices

All Purpose Flour

Salt

Equipment you will use

Bowl

Dredge the chicken 4 pieces at a time in the flour.

Ingredients you will need

Whole Chicken

All Purpose Flour

Transfer to the buttermilk, gently shaking the bowl to coat the chicken.

Ingredients you will need

Buttermilk

Whole Chicken

Equipment you will use

Bowl

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.

Ingredients you will need

Whole Chicken

All Purpose Flour

Shake

Equipment you will use

Wire Rack

Bowl

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.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Pot

Drain on a wire rack and repeat with remaining chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Wire Rack

Serve hot or cold.

Pour 4 cups cold water into a pot and bring to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Remove from the heat and add the sugar, salt, bay leaf, peppercorns, and coriander seeds. Allow to cool completely.

Ingredients you will need

Whole Coriander Seeds

Peppercorns

Bay Leaves

Sugar

Salt

Chicken skin should be clean with no drying and no odor. It shouldn't look of feel slimy. Do not use a wooden cutting board for chicken; I have a plastic board at home that I use only for meat and poultry, and I recommend that you do the same. Be sure to wash your cutting board thoroughly after cutting chicken.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

Equipment

Ingredients

Servings:

bay leaf 3teaspoons

freshly ground black pepper 1teaspoon

black peppercorns 710milliliters

buttermilk 1Tbsp

cayenne pepper 2

chickens, 3 pounds each, cut into 8 pieces each 1teaspoon

coriander seeds 710milliliters

flour 2Tbsps

kosher salt 4

Oil for frying (I cook of chicken at a time in 8 cups of oil in a 5-quart pot.)1Tbsp

paprika 59milliliters

salt 118milliliters

sugar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.