LEMON-BRINED FRIED CHICKEN

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Lemon-Brined Fried Chicken image

To make this juicy and delectably crisp chicken, the chicken soaks in a lemony brine, then coated and fried. Adapted from: Chef Thomas Keller,s recipe

Provided by Russ Myers @Beegee1947

Categories     Chicken

Number Of Ingredients 18

1 gallon cold water
1 cup(s) plus 2 teaspoons kosher salt
1/4 cup(s) plus 2 tablespoons honey
12 - bay leaves
1 - head of garlic, smashed but not peeled
2 tablespoon(s) black peppercorns
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
- finely grated zest and juice of 2 lemons
2 - 3-pound chickens
3 cup(s) all-purpose flour
2 tablespoon(s) garlic powder
2 tablespoon(s) onion powder
2 teaspoon(s) cayenne pepper
2 cup(s) buttermilk
- vegetable oil, for frying
- rosemary and thyme sprigs, for garnish

Steps:

  • 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 and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
  • Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
  • 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 all over. Transfer the chicken to a baking sheet lined with wax paper.
  • In a very large, deep skillet, heat 1 inch of vegetable 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. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

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