[CnD] Terrine's Pickle-Brined Fried Chicken

Naima Leigh nleigh2016 at gmail.com
Mon Aug 1 18:44:25 CEST 2016

Terrine's Pickle-brined Fried Chicken




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





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