Brined Fried Chicken Recipe

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Brined Fried Chicken
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Ingredients
14
Count
Nutrition
814
Calories
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Ingredients:

  • 3 cups buttermilk
  • 2 tbsp plus 1 1/2 tsp kosher salt
  • 3 cups of flour
  • 1 tbsp plus 1 1/2 tsp paprika
  • 1 tbsp plus 1 1/2 tsp cayenne pepper
  • oil for frying (i cook 4 pieces of chicken at a time in 8 cups of oil in a 5-quart pot.)
  • 1/2 cup of sugar
  • 1/4 cup salt

Directions:

  1. For fried chicken: 1. Put the chicken in a glass baking dish and pour the brine over the chicken. Cover with plastic wrap and refrigerate for 12-24 hours.
  2. 2. Remove the chicken from the brine, remove any peppercorns stuck to the skin, and let the chicken dry slightly on a wire rack while preparing the buttermilk and flour.
  3. 3. In a large bowl, stir together the buttermilk with 1 tablespoon of the salt. In another large bowl, stir together the flour with the remaining salt and spices.
  4. 4. Dredge the chicken 4 pieces at a time in the flour. Transfer to the buttermilk, gently shaking the bowl to coat the chicken. Transfer the chicken back to the flour, being careful not to scrape off the batter. Gently shake the bowl to coat the chicken with flour, then transfer the pieces to a wire rack, again being careful not to scrape off the batter. Repeat with the remaining pieces of chicken and let dry on the wire rack for 30 minutes.
  5. 5. Pour the oil into a 5-quart pot and heat it to a temperature of 350°F. Cook the white and dark meat separately over medium heat. The oil will cool to about 300°F after adding the chicken; this is the correct heat for cooking the chicken. Cook for 5 minutes, then turn the chicken over and cook for an additional 10 minutes for white meat and 12 minutes for dark meat. If the chicken gets too dark, lower the heat. Drain on a wire rack and repeat with remaining chicken. Serve hot or cold.
  6. For brine: Pour 4 cups cold water into a pot and bring to a boil over high heat. Remove from the heat and add the sugar, salt, bay leaf, peppercorns, and coriander seeds. Allow to cool completely.
  7. Cooks' note: Chicken skin should be clean with no drying and no odor. It shouldn't look of feel slimy. Do not use a wooden cutting board for chicken; I have a plastic board at home that I use only for meat and poultry, and I recommend that you do the same. Be sure to wash your cutting board thoroughly after cutting chicken.
  8. From Inspired by Ingredients by Bill Telepan and Andrew Friedman. © 2004 by Bill Telepan. Reprinted by permission of Simon & Schuster, Inc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 813.72 Kcal (3407 kJ)
Calories from fat 363.79 Kcal
% Daily Value*
Total Fat 40.42g 62%
Cholesterol 163.43mg 54%
Sodium 5407.86mg 225%
Potassium 604.44mg 13%
Total Carbs 69.54g 23%
Sugars 12.11g 48%
Dietary Fiber 7g 28%
Protein 40.78g 82%
Vitamin C 5.7mg 9%
Iron 5.6mg 31%
Calcium 301.2mg 30%
Amount Per 100 g
Calories 219.11 Kcal (917 kJ)
Calories from fat 97.96 Kcal
% Daily Value*
Total Fat 10.88g 62%
Cholesterol 44.01mg 54%
Sodium 1456.19mg 225%
Potassium 162.76mg 13%
Total Carbs 18.72g 23%
Sugars 3.26g 48%
Dietary Fiber 1.89g 28%
Protein 10.98g 82%
Vitamin C 1.5mg 9%
Iron 1.5mg 31%
Calcium 81.1mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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