Crispy fried Chicken

Crispy Fried Chicken

 Ingredients:

  • Butter milk  1qt
  • Kosher salt  2 tablespoon 
  • Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.)
  • Vegetable oil, for frying
  • All-purpose flour  2 cup
  • Garlic powder  1 tablespoon 
  • Paprika  1 tablespoon 
  • Freshly ground black pepper  2
  • Large eggs  3
  • Flaky sea salt 

For Honey Dijon Sauce

  • Honey  1/4 cup
  • Dijon mustard  1/4 cup

Method 

Brine chicken: 

In a large bowl, mix together buttermilk and 2 tablespoons salt. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.

When ready to fry: Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2" to 3" deep, then preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack.

Transfer chicken from brine to another sheet pan and dry thoroughly with paper towels. Season generously with salt and pepper.

In a large, deep bowl, whisk together flour, garlic powder, paprika, salt, and pepper. In a large bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch.

Place chicken on wire rack to cool and sprinkle with flaky sea salt immediately.

In a small bowl, mix together honey and Dijon.

Serve chicken with honey Dijon sauce for dipping. 

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