A bowl of buttermilk
A bowl of flour with spices
A bowl of flour
The rest is in the grouping of the dark meat and frying the group according to the recipe.
And to my happiness, the chicken turned out golden brown and done.
The ingredients are the same ones I previously posted a couple of years ago.
6 C AP Flour
1/4 C garlic powder
1/4 C onion powder
1 TB plus 1 tsp paprika
1 TB plus 1 tsp cayenne
1 TB plus 1 tsp kosher salt
1 tsp freshly ground black pepper
Brine good for 10 lb of chicken, so if needed, cut the recipe into halves:
5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley - I used half as much
1 bunch (1 ounce) thyme
1/2 C clover honey
1 head garlic, halved through the equator
1/4 C black peppercorns
2 C (10 oz) Diamond Crystal kosher salt
2 gallons water
Bring to boil and Boil them all together for 1 min in a pot that can fit into your refrigerator. Cool completely and chill before using.
Wipe dry and or air dry the chicken pieces before dredging.
*Note: Sprinkle the fried chicken with salt and turn skin side up to allow extra oil to drip off.
Thighs - 2 min - move around; fry 11 to 12 min until deep golden brown and cooked through
Drumsticks - the same as thighs
Breasts - 7 min or until golden brown.
Wings - 6 min or until golden brown
Serve the chicken by presenting the chicken at the dining table allowing to rest for 7 to 10 minutes before biting in.
I used my favorite Tupperware marinade container I had for many years. I didn't have enough lemon, so I recruited Orange peels (without pith).
And here they are. Delicious buttermilk fried chicken. Moist and tender inside and crispy and tasty outside.
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