Best Basil And Black Pepper Brined Chicken Recipes

Brined and Fried Chicken image

Provided by Martha Stewart

Yield Makes 10 pieces

Number Of Ingredients 13

1 3 1/2 pound chicken, cut into 10 pieces
2 quarts cold water
2/3 cup coarse salt
1/3 cup granulated sugar
1/3 cup molasses
8 sprigs fresh thyme
2 bay leaves
2/3 cup all-purpose flour
2/3 cup fine ground cornmeal
1/2 teaspoon coarse salt
1 teaspoon crushed red pepper flakes
4 large eggs
3 quarts vegetable oil, for frying

Steps:

Combine 1 cup water with remaining brining ingredients in small saucepan over medium heat, stirring just until salt and sugar are dissolved. Remove from heat and cool to room temperature. Combine brine mixture with remaining cold water in a large bowl or deep baking dish. Add chicken to bowl, making sure chicken is covered with the brining liquid. Store in fridge at least 8 hours and up to 24 hours.
Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Coat chicken in flour mixture, then eggs, and again in flour mixture. Transfer to a rimmed baking sheet lined with a cooling rack.
Heat oil to 350 degrees in a large pot. Working in 2 batches, fry chicken for 15 minutes, turning once, until chicken is deep golden brown. Transfer to a paper towel-lined plate to drain. Serve hot or cold.

Perfect Chicken Brine image

Provided by Kate Leifker

Time 2h30m

Yield 20

Number Of Ingredients 8

16 cups water
¾ cup kosher salt
⅔ cup white sugar
2 heads garlic, crushed and chopped
¼ cup dried sage, or to taste
¼ cup dried basil, or to taste
1 tablespoon whole black peppercorns
1 large bay leaf

Steps:

Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 9.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 3422.9 mg, Sugar 6.7 g

Basil Lemon Brined Grilled Chicken image

Provided by threeovens

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 1/2 cups packed basil leaves (about 3 ounces)
1 tablespoon kosher salt
1 teaspoon lemon zest (1/2 lemon)
1/2 teaspoon fresh ground black pepper
1 tablespoon water
2 1/2 lbs chicken breast halves, skin-on (about 4)

Steps:

Prepare an ice water bath for the basil.
Bring a small saucepan of water to boil over medium high heat; wilt basil leaves, drain, and plunge basil into ice water bath, then drain.
Puree blanched basil, salt, lemon zest, pepper and water in a mini food processor or blender until smooth.
Combine chicken with puree in a large resealable plastic bag and allow to marinate several hours or up to overnight.
Grill chicken over indirect heat for 20 to 25 minutes or until an internal temperature of 165 degrees F with grill cover on.
Open grill lid and grill chicken, skin side down, over direct heat to crisp skin and give it some char, 1 or 2 minutes.
Loosely tent chicken with aluminum foil and let rest several minutes before serving.

Nutrition Facts : Calories 250.7, Fat 13.3, SaturatedFat 3.8, Cholesterol 90.8, Sodium 962.6, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 30.4