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Lemon Brined Fried Chicken

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Ingredients
  Cold water 1 Gallon
  Kosher salt 50 Teaspoon (1 Cup Plus 2 Teaspoons)
  Honey 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Bay leaves 12
  Garlic head 1 , unpeeled, smashed
  Black peppercorns 2 Tablespoon
  Thyme 3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
  Parsley 3⁄4 Bunch (75 gm) (Or 1 Small Bunch)
  Lemons juice 2 , zest grated finely and juiced
  Chickens 6 Pound (2 Chickens, 3 Pound Each)
  All purpose flour 3 Cup (48 tbs)
  Garlic powder 2 Tablespoon
  Onion powder 2 Tablespoon
  Cayenne pepper 2 Teaspoon
  Buttermilk 2 Cup (32 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Rosemary sprigs 1 (For Garnish)
  Thyme sprigs 1 (For Garnish)
Directions

1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest, juice and halves and bring to a simmer, stirring until the salt is dissolved. Let cool, then stir in the remaining 3 quarts of cold water. Submerge the chickens in the marinade and refrigerate overnight.
2. Drain the chickens and pat dry; cut each bird into 8 pieces, keeping the breast meat on the bone.
3. In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres. Transfer the chicken to a wax paper-lined baking sheet.
4. In a very large, deep skillet, heat 1 inch of oil to 330° Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Drain on paper towels; keep warm in a low oven while you fry the remaining pieces. Transfer to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Servings: 
12

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