Name: Fried Chicken with Dill Salt
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 4 servings
Ingredients: 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; 1 1/2 tablespoons minced fresh dill; Kosher salt and freshly ground black pepper; 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

Directions

Watch how to make this recipe.

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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Fried Chicken with Dill Salt

Buttermilk Brine:

Dill Salt:

Seasoning Flour:

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