Recipe courtesy of The Bywater
Fried Chicken
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- Level: Intermediate
- Total: 3 hr 40 min (includes brining time)
- Active: 25 min
- Yield: 8 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1772
- Total Fat
- 126 g
- Saturated Fat
- 47 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 47 g
- Cholesterol
- 216 mg
- Sodium
- 1776 mg
- Level: Intermediate
- Total: 3 hr 40 min (includes brining time)
- Active: 25 min
- Yield: 8 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1772
- Total Fat
- 126 g
- Saturated Fat
- 47 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 47 g
- Cholesterol
- 216 mg
- Sodium
- 1776 mg
Ingredients
Brine:
Chicken Dredge:
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Directions
Special equipment:
a chinois; cheesecloth; a deep-fry thermometer- For the brine: Place the salt, sugar, coriander seeds, peppercorns, bay leaves, arbol chiles, thyme and 3 quarts water in a pot and bring to a boil. Strain through a chinois lined with cheesecloth. Tie the cheesecloth and add back to the brine. Add the ice, then refrigerate to fully cool.
- For the chicken dredge: Mix together the flour, cornstarch, celery seeds, cayenne, onion powder and salt in a bowl.
- Place the chicken pieces into the brine for 1 hour; drain and rinse. Place the chicken in the buttermilk for 1 hour. Transfer the chicken to the chicken dredge, then hold until cooking (1 hour minimum).
- Heat the lard (enough to cover the chicken) to 325 degrees F.
- Cook 4 pieces at a time, until an internal temperature of 165 degrees F, about 11 minutes. Allow to rest 1 minute before serving.
