MTT_516_ARIKANICK_FRIEDCHICKEN_THUMBNAIL.png

Fried Chicken

Make this Tonight - "Nick’s OG Fried Chicken, Biscuits and Fingerling Potato Salad"

20
Prep Time
(minutes)
30
Cook Time
(minutes)
4
Servings

Ingredients

  • For Chicken Brine:
  • 2 Quarts Buttermilk
  • 150 grams Frank’s Red Hot Sauce
  • 16 grams salt
  • 8 grams sugar
  • 5 sprigs dill, torn
  • 5 sprigs thyme, torn
  • For Chicken Dredge:
  • One whole chicken, cut in 8 pieces, leaving as many bones as possible
  • 1 quart AP flour
  • 1 cup potato starch
  • 7.5 grams cayenne pepper
  • 15 grams paprika
  • 6.25 grams mustard powder
  • 1.25 grams garlic powder
  • 3.75 grams onion powder
  • 6.25 grams black pepper
  • 25 grams salt

Steps

  1. For Chicken Brine: Whisk everything together until salt and sugar is dissolved
  2. For Chicken Dredge: Set chicken aside.
  3. Whisk all dredge ingredients until combined.
  4. Preparing Chicken: Take a whole chicken, cut in 8-10 pieces (2 wings, 2 breasts cut in half or not depending on size, 2 thighs, 2 legs) with as many bones left in as possible, and brine it overnight.
  5. Drain but don't dry it completely then toss in the dredge. Let it sit for at least 15-20 minutes but not more than an hour to hydrate the flour and help create the crust.
  6. Fry in vegetable or peanut oil at 325 Fahrenheit for 12-13 minutes or to an internal temperature of 165 degrees.
  7. Drain on a rack or paper towels and season with kosher salt immediately when it comes out of the oil.