Brined Fried Chicken
Tender molasses-brined fried chicken can be served hot or cold, making it easy to pack into a picnic basket or serve on the patio.
Brined and Fried Chicken
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Brined Fried Chicken
Tender molasses-brined fried chicken can be served hot or cold, making it easy...
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Mad Hungry, June 2011
- Yield Makes 10 pieces
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Ingredients
- 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
Directions
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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.
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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.
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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.
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