Lemon Brined Fried Chicken Recipe
Ingredients
| Cold water | 1 Gallon | |
| 1 cup plus 2 teaspoons kosher salt | ||
| 1/4 cup plus 2 tablespoons honey | ||
| Bay leaves | 12 | |
| 1 head of unpeeled garlic, smashed | ||
| Black peppercorns | 2 Tablespoon | |
| Rosemary sprigs | 3 Large | |
| 1 small bunch of thyme | ||
| 1 small bunch of parsley | ||
| Finely grated zest and juice of 2 lemons | ||
| Two 3-pound chickens | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Garlic powder | 2 Tablespoon | |
| Onion powder | 2 Tablespoon | |
| Cayenne pepper | 2 Teaspoon | |
| Buttermilk | 2 Cup (16 tbs) | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Rosemary and thyme sprigs, for garnish | ||
Directions
1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest, juice and halves and bring to a simmer, stirring until the salt is dissolved. Let cool, then stir in the remaining 3 quarts of cold water. Submerge the chickens in the marinade and refrigerate overnight.
2. Drain the chickens and pat dry; cut each bird into 8 pieces, keeping the breast meat on the bone.
3. In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres. Transfer the chicken to a wax paper-lined baking sheet.
4. In a very large, deep skillet, heat 1 inch of oil to 330° Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Drain on paper towels; keep warm in a low oven while you fry the remaining pieces. Transfer to a platter, garnish with the herb sprigs and serve hot or at room temperature.
2. Drain the chickens and pat dry; cut each bird into 8 pieces, keeping the breast meat on the bone.
3. In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres. Transfer the chicken to a wax paper-lined baking sheet.
4. In a very large, deep skillet, heat 1 inch of oil to 330° Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Drain on paper towels; keep warm in a low oven while you fry the remaining pieces. Transfer to a platter, garnish with the herb sprigs and serve hot or at room temperature.
Chef
