The process of brining thechicken keeps it moist and tender on the inside throughout thefrying process.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Superior Crispy FriedChicken
1/2 cup granulated sugar3/4 cup kosher salt1 whole chicken, cut into serving pieces1 3/4 cups all-purpose flour2 teaspoons dried thyme1/4 teaspoon garlic powder1 teaspoon kosher or sea salt1/2 teaspoon freshly ground black pepper2 large eggs1/2 cup buttermilkPeanut or vegetable oil for frying
In a large bowl or pot, dissolve 1/2 cupsugar and 3/4 cup kosher salt in 8 cups cold of water. Rinse chicken pieces, and add to bowl. Coverand refrigerate for 2 hours. Removechicken pieces, and rinse under cool water, layout on paper towels.
Mix together the flour and seasonings,and place in a large zip lock-styleplastic bag. Shake to mix.
In a medium bowl, whisk the eggs, thenwhisk in the buttermilk.
Dip half the chicken pieces in the buttermilk,then place in the plastic bag. Shake,and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a large baking sheet andplace in the refrigerator for 1 to2 hours to set.
Pour peanut oil to a depth of 3/4 inchin a large iron Dutch oven. Place overmedium-high heat. When oil is heated, arrange chickenpieces in the pan, skin side down, and cover pan. After5 minutes, remove the cover. Rearrange piecesif some are browning more quickly thanothers. After 5 more minutes, turn the piecesover. Cook uncovered for 8 to 10 more minutes or until done.
Remove the fried chicken to a clean wirerack set over a large paper bag orpaper towels and allow to drain.
Nutritional Information Per Serving (1/4of recipe): 378.5 calories; 40% calories from fat; 17.3g totalfat; 123.9mg cholesterol; 1014.4mg sodium; 154.6mg potassium;44.5g carbohydrates; 1.8g fiber; 2.2g sugar; 42.6g net carbs;10.4g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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