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Salted Fried Chicken

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Coarse salt balances the intense sweetness of honey in the brine for this chicken, which is fried in a buttermilk batter. Flakes of Maldon salt, "finishing" salt from the marshes of Essex, England, add a delicate crunch to each bite and a bit of visual flash.

Source: Martha Stewart Living, October 2009
Servings

Ingredients

For the Brine

For Frying

For the Coating

For Serving

Directions

Cook's Notes

Marinating the chicken in brine makes the meat juicy and flavorful. As you cook each batch, maintain the oil temperature at 325 degrees. This will ensure a crisp crust.

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