1 Picture
Ingredients
- Chicken Brine:
- 2.5 Lemons, halved
- 6 bay leaves
- 2 ounces flat leaf parsley
- 0.5 ounces thyme
- 1/4 cup honey
- 1/2 head of garlic sliced through middle
- 2 Tbsp black peppercorns
- 5 ounces salt
- 4 litres water
- 8 chicken pieces, skin-on and bone-in
- Peanut Oil for frying
- Buttermilk
- Coating:
- 3 cups all purpose flour
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 2 Tsp Paprika
- 2 Tsp Cayenne
- 2 Tsp Salt
- 1/2 Tsp Black Pepper
- Plating:
- Sea Salt
- Rosemary and Thyme sprigs
Details
Servings 10
Preparation
Step 1
1) mix all brine ingredients in pot
2) bring to boil for 1 minute and then remove from heat, cool completely and chill. Can be refrigerated for up to 3 days
3) add chicken pieces to brine and refrigerate for 8 to 12 hours
4) remove chicken and rinse completely under cold water then pat dry and air dry for 90 minutes until frying (or refrigerate and then remove 90 minutes before)
5) add peanut oil to pot and bring up to heat
6) separate dry ingredients into 2 bowls and dip chicken into dry ingredients, then buttermilk then the other bowl of dry ingredients and place on parchment
6) cook dark meat for 13 minutes at 320 salting when you take it out
7) cook breasts (each half split in half) and wings for 7 minutes at 340 salting when you take it out
8) fry the thyme and rosemary for about 20 seconds and serve with chicken as garnish
Note: keep cooked pieces warm in 200 degree oven and make sure you do not crowd the oil otherwise the temperature will drop too quickly
Review this recipe