Reviews
Add Rating & Review
47 Ratings
5 star values:
12
4 star values:
21
3 star values:
8
2 star values:
3
1 star values:
3
Back to Brined and Fried Chicken
All Reviews for Brined and Fried Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 10 pieces
mh_1127_brined_fried_chicken.jpg
Ingredients
Ingredient Checklist
1 3 1/2 pound chicken, cut into 10 pieces
FOR THE BRINE
2 quarts cold water
2/3 cup coarse salt
1/3 cup granulated sugar
1/3 cup molasses
8 sprigs fresh thyme
2 bay leaves
FOR FRYING
2/3 cup all-purpose flour
2/3 cup fine ground cornmeal
1/2 teaspoon coarse salt
1 teaspoon crushed red pepper flakes
4 large eggs
3 quarts vegetable oil, for frying
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 10 pieces
mh_1127_brined_fried_chicken.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 10 pieces
Recipe Summary
Yield: Makes 10 pieces
Yield: Makes 10 pieces
Makes 10 pieces
mh_1127_brined_fried_chicken.jpg
mh_1127_brined_fried_chicken.jpg
Ingredients
Ingredients
1 3 1/2 pound chicken, cut into 10 pieces
2 quarts cold water
2/3 cup coarse salt
1/3 cup granulated sugar
1/3 cup molasses
8 sprigs fresh thyme
2 bay leaves
2/3 cup all-purpose flour
2/3 cup fine ground cornmeal
1/2 teaspoon coarse salt
1 teaspoon crushed red pepper flakes
4 large eggs
3 quarts vegetable oil, for frying
Directions
Combine 1 cup water with remaining brining ingredients in small saucepan over medium heat, stirring just until salt and sugar are dissolved. Remove from heat and cool to room temperature. Combine brine mixture with remaining cold water in a large bowl or deep baking dish. Add chicken to bowl, making sure chicken is covered with the brining liquid. Store in fridge at least 8 hours and up to 24 hours.
Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Coat chicken in flour mixture, then eggs, and again in flour mixture. Transfer to a rimmed baking sheet lined with a cooling rack.
Heat oil to 350 degrees in a large pot. Working in 2 batches, fry chicken for 15 minutes, turning once, until chicken is deep golden brown. Transfer to a paper towel-lined plate to drain. Serve hot or cold.
Reviews
Add Rating & Review
47 Ratings
5 star values:
12
4 star values:
21
3 star values:
8
2 star values:
3
1 star values:
3
Reviews
Add Rating & Review
47 Ratings
5 star values:
12
4 star values:
21
3 star values:
8
2 star values:
3
1 star values:
3
Add Rating & Review
47 Ratings
5 star values:
12
4 star values:
21
3 star values:
8
2 star values:
3
1 star values:
3
47 Ratings
5 star values:
12
4 star values:
21
3 star values:
8
2 star values:
3
1 star values:
3
47 Ratings
5 star values:
12
4 star values:
21
3 star values:
8
2 star values:
3
1 star values:
3
- 5 star values:
- 12
- 4 star values:
- 21
- 3 star values:
- 8
- 2 star values:
- 3
- 1 star values:
- 3
All Reviews for Brined and Fried Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brined and Fried Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
