Fried Chicken with Dill Salt

Total Time:
3 hr 15 min
30 min
2 hr 20 min
25 min

4 servings

  • Buttermilk Brine:
  • 4 cups buttermilk
  • 1/4 cup pickle juice
  • 1/4 cup hot sauce, such as Louisiana Hot Sauce
  • 1 tablespoon minced fresh dill
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder
  • Kosher salt and freshly ground black pepper
  • 1 chicken, cut into 10 pieces
  • Dill Salt:
  • 1 1/2 tablespoons minced fresh dill
  • Kosher salt and freshly ground black pepper
  • Seasoning Flour:
  • 4 cups all-purpose flour
  • 1 cup fine cornmeal
  • 2 tablespoons granulated garlic
  • 2 tablespoons smoked paprika
  • 2 tablespoons mustard powder
  • 2 tablespoons onion powder
  • Freshly ground black pepper
  • Canola oil, for deep-frying
  • For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.

  • For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.

  • For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.

  • Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.

  • Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.

  • Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

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