Brined Fried Chicken

Adapted from: Bill Telepan & Andrew Friedman, Epicurious (April 2009) — Inspired by Ingredients

Brine Time: 12–24 hours | Cook Time: 35–40 minutes | Serves: 8

"This recipe, from my old sous chef Mitch SuDock, makes the best fried chicken ever." The brine works its way into the meat while the buttermilk and seasoned flour create the crust. Maintain a steady 300°F oil temperature throughout — this cooks the chicken through without burning the exterior.

Ingredients

Brine:

• 1/2 cup sugar
• 1/4 cup salt
• 1 bay leaf
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 4 cups cold water

Fried Chicken:

• 2 whole chickens (3 lbs each), each cut into 8 pieces
• 3 cups buttermilk
• 2 Tbsp + 1.5 tsp kosher salt (divided)
• 3 cups all-purpose flour
• 1 Tbsp + 1.5 tsp paprika
• 1 Tbsp + 1.5 tsp cayenne pepper
• 3 tsp freshly ground black pepper
• Oil for frying (about 8 cups in a 5-quart pot)

Instructions

Make the brine:

1. Bring 4 cups cold water to a boil. Remove from heat and add the sugar, salt, bay leaf, peppercorns, and coriander seeds. Stir to dissolve. Allow to cool completely before using.

Brine and prep the chicken:

1. Place the chicken pieces in a glass baking dish and pour the cooled brine over them. Cover with plastic wrap and refrigerate 12–24 hours.
2. Remove chicken from brine. Remove any peppercorns stuck to the skin. Let the chicken dry slightly on a wire rack while you prepare the coatings.

Dredge and coat:

1. In a large bowl, stir together the buttermilk with 1 Tbsp of the kosher salt. In another large bowl, stir together the flour with the remaining salt, paprika, cayenne, and black pepper.
2. Working 4 pieces at a time: dredge in the flour, transfer to the buttermilk and gently coat, then transfer back to the flour. Shake gently to coat with flour without scraping off the batter. Transfer to a wire rack. Repeat with remaining pieces. Let all coated chicken rest on the rack for 30 minutes.

Fry the chicken:

1. Pour oil into a 5-quart pot and heat to 350°F. Cook white and dark meat separately. Add 4 pieces at a time — the oil will drop to about 300°F after adding the chicken; this is the correct temperature.
2. Cook 5 minutes, then flip and cook an additional 10 minutes for white meat or 12 minutes for dark meat. If browning too quickly, reduce heat.
3. Drain on a wire rack and repeat with remaining chicken. Serve hot or cold.

Food Safety Note: Use a plastic cutting board for raw chicken and wash it thoroughly after use. Never use a wooden board.

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