Recipe courtesy of Guy Fieri
Episode: Guy's Big Night
Save Recipe Print
Total:
13 hr 20 min
Prep:
40 min
Inactive:
12 hr
Cook:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

For the Brine:
For the Seasoning and Frying:

Directions

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. 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Pat and Gina's Oven Fried Chicken

Recipe courtesy of The Neelys

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword