Terrine's Pickle-brined Fried Chicken
Brine: 2 quarts water 1/3 cup plus 2 tablespoons plus 1 teaspoon (125 grams) kosher salt 1/4 cup plus 1 heaping teaspoon )62.5 grams) sugar 6 tablespoons pickling spice 1 head garlic, split 1 ounce fresh dill 3 1/2 pounds bone-in, skin-on chicken In a heavy pot, combine the water, salt, sugar, spice, garlic and dill and bring to a simmer over high heat. Remove from heat and cool completely. Place the thighs in a non-reactive container. Pour the brine over the thighs, keeping the thighs submerged, cover and refrigerate overnight. Pickle-brined fried chicken: About 1 1/2 cup cornstarch 2 teaspoons cayenne powder, or to taste, divided 1 cup water 1 1/2 teaspoons paprika 1 1/2 teaspoons Old Bay season 1 1/2 teaspoon ground black pepper 2 cups Wondra flour 1 1/2 cups all-purpose flour 1 1/4 teaspoons kosher salt Brined chicken thighs Canola or vegetable oil, for frying In a large bowl, whisk together the cornstarch, 1 teaspoon cayenne powder (or to taste), and the water to form a slurry. Set aside. In a separate large bowl, whisk the remaining teaspoon cayenne, paprika, OLD BAY seasoning, pepper, and salt. Remove the chicken from the brine and pat dry. Dip a piece into the slurry. Shake the excess slur off the piece and dredge in flour to coat completely. Place the chicken on a wire rack set over a rimmed baking sheet. Repeat with the remaining pieces. Refrigerate the chicken, uncovered, 1 hour. When the chicken is almost ready, fill a deep-fryer or heavy pot at least 3 inches deep with oil to a temperature of 325 degrees. Fry the chicken, 2 to 3 pieces at a time, until the skin is crisp and golden-brown, the meat is white and firm and a thermometer inserted reads 165 degrees, 8 to 12 minutes. Drain the chicken on a rack, and serve immediately. Serves 8 Enjoy! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
