1-3/4 oz. kosher salt (1/4 cup plus 1 tsp. Diamond Crystal or 2 Tbs. plus 2 tsp. Morton
1 whole (3-1/2 to 4 lb.) chicken, cut into 10 pieces, or 3 to 3-1/2 lb. of your favorite bone-in, sk
For dredging and frying 9 oz. (2 cups) all-purpose flour
5 oz. (1 cup) rice flour
2/3 cup buttermilk
2 large eggs
1 gallon peanut or canola oil
Instructions
Dry-brine the chicken
In a spice grinder, grind the basil, celery
seeds, mustard seeds, bay leaf, garlic powder,
pepper flakes, paprika, peppercorns, and thyme
to a powder. Transfer to a small container and
stir in the salt. Sprinkle 2 tsp. of the dry
brine all over the chicken, cover, and
refrigerate for 3 to 5 hours.
Dredge and fry
In a large bowl, whisk the flours with 2 Tbs.
of the dry-brine spice mix. (The leftover spice
mix will keep in an airtight container for up
to 3 months.)
Whisk the buttermilk and eggs in a separate
medium bowl. Fit an 8-quart Dutch oven or other
heavy-duty pot with a deep-fry thermometer, add
the oil, and heat over medium high to 340°F.
Meanwhile, dunk a piece of chicken into the
buttermilk mixture, then roll in the flour
mixture until well coated. Set aside on a
platter and repeat with the other pieces.
Set a wire rack on a paper towel-lined rimmed
baking sheet. Working in batches, fry the
chicken, adjusting the heat as needed to
maintain 340°F, until an instant-read
thermometer registers 165°F in the thickest
part of each piece, 13 to 15 minutes total.
Transfer the chicken to the rack to cool for a
few minutes before serving.
TIP-
Use a skimmer (not tongs) to lift the chicken
out of the oil and keep the crisp coating
intact.
nutrition information (per serving)-
Calories (kcal)- 810; Fat (g)- fat g 43; Fat
Calories (kcal)- 380; Saturated Fat (g)- sat
fat g 11; Protein (g)- protein g 59;
Monounsaturated Fat (g)- 17; Carbohydrates (g)-
carbs g 42; Polyunsaturated Fat (g)- 11; Sodium
(mg)- sodium mg 1060; Cholesterol (mg)-
cholesterol mg 240; Fiber (g)- fiber g 1;
Originally Submitted
9/20/2015
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