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The Secret to Tender and Flavorful Fried Chicken

Crispy Fried Brined Chicken

One of the foods that everyone enjoys is fried chicken. It's tasty, crispy, and appropriate for any setting. But what if we told you there’s a way to make your fried chicken even better? By brining the chicken before frying, you can ensure that every bite is juicy, tender, and packed with flavor. In this blog post, we’ll guide you through the process of brining and frying chicken to perfection. Prepare to elevate your fried chicken to a new level!

Why Brine Chicken Before Frying? 

Brining chicken before frying serves two main purposes: 

1. Moisture Retention: The salt in the brine helps the chicken retain moisture, so it stays juicy and tender even after being fried. 

2. Enhanced Flavor: Brining allows the chicken to absorb seasonings and herbs, infusing the meat with flavor from the inside out. 

The result? Fried chicken that is flavorful, crispy on the outside, and very moist on the inside.

Ingredients for Fried Brined Chicken 

For the Brine: 

• 4 cups water 

• 1/4 cup kosher salt (or 3 tbsp table salt) 

• 1/4 cup sugar (optional, for flavor and better browning) 

• 3 cloves garlic, smashed 

• 1 rosemary sprig (or bay leaves, thyme, etc.)
  

  1 tsp whole peppercorns 

• Chili flakes, onion pieces, or lemon zest are optional. 

For Frying: 

• 4 chicken thighs (or other preferred cuts) 

• 2 cups buttermilk (for extra tenderizing) 

• 2 cups all-purpose flour 

• 1 tsp paprika 

• 1 tsp garlic powder 

• 1 tsp onion powder 

• 1/2 tsp black pepper 

• 1/2 tsp cayenne pepper (optional for heat) 

• Vegetable oil for frying 

Step-by-Step Recipe: How to Brine and Fry Chicken 

Crispy Fried Brined Chicken

1. Prepare the Brine 

In a medium saucepan, combine 4 cups of water with kosher salt and sugar. Stir over medium heat until dissolved. Remove from heat, and add the garlic, rosemary, and peppercorns. Before using, let the brine to cool fully.

2. Brine the Chicken 

Place the chicken pieces in a large resealable bag or container. Pour the cooled brine over the chicken, ensuring all pieces are fully submerged. Seal the bag and refrigerate for: 

• Chicken thighs or drumsticks: Brine for 1 to 2 hours. 
• Smaller cuts (like wings): Brine for 30 minutes to 1 hour. 

Avoid over-brining, as it can result in overly salty chicken. 

3. Rinse and Soak in Buttermilk 

After brining, remove the chicken from the brine and rinse briefly to remove excess salt. Pat dry with paper towels. For extra tenderness, soak the chicken in buttermilk for at least 30 minutes. The buttermilk adds a tangy flavor and further tenderizes the meat. 

4. Season the Flour 

In a large bowl, combine the flour with paprika, garlic powder, onion powder, black pepper, and cayenne pepper. This seasoned flour will create a flavorful, crispy coating. 

5. Coat the Chicken 

Let the excess chicken drain off after removing it from the buttermilk. Press the seasoned flour onto the chicken to form a thick, uniform coating after dredging each piece in it. Repeat the procedure with the chicken, dipping it back into the buttermilk and then again in the flour for additional crispy chicken.

6. Heat the Oil 

In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). The chicken pieces should be completely submerged in the oil.

7. Fry the Chicken 

Carefully lower the chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 10-12 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). 

8. Drain and Serve 

Once the chicken is fully cooked and crispy, remove it from the oil and place it on a wire rack or paper towels to drain excess oil. Before serving, let it sit for a few minutes so the fluids can re-distribute.

Serving Suggestions for Fried Brined Chicken 

Coleslaw: A cool, crunchy coleslaw is the perfect complement to crispy fried chicken. 

Biscuits: Serve your fried chicken with fluffy, buttery biscuits for a Southern-style meal. 

Mashed Potatoes and Gravy: Creamy mashed potatoes and rich gravy make for a comforting side dish. 

Pickles: A tangy, briny pickle cuts through the richness of the fried chicken for a balanced bite. 

Tips for Frying Brined Chicken: 

Crispy Fried Brined Chicken

Monitor Oil Temperature: Keeping the oil at a consistent 350°F (175°C) is crucial for achieving crispy, golden chicken. Too hot, and the chicken will burn before cooking through; too cold, and it will absorb too much oil. 

Double Dredge for Extra Crunch: For an extra crispy coating, dredge the chicken in flour, dip it back in buttermilk, and dredge again in flour before frying. 

Use a Meat Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C). 

Rest the Chicken After Frying: Let the chicken rest on a wire rack for a few minutes after frying to maintain its crispy coating and allow the juices to settle. 

Frequently Asked Questions About Fried Brined Chicken 

1. Can I brine chicken overnight before frying? 

Yes, but for smaller cuts like thighs or drumsticks, aim to brine for no more than 4 hours to prevent the meat from becoming too salty. 

2. Should I rinse the chicken after brining? 

Yes, a quick rinse is recommended to remove excess salt, but be sure to pat the chicken dry thoroughly before proceeding with the recipe. 

3. Can I fry with a different type of oil?

Yes, oils with a high smoke point, such as peanut oil, canola oil, or vegetable oil, are best for frying. 

Crispy Fried Chicken with Maximum Flavor 

Frying brined chicken is a game-changer. The brine keeps the chicken moist, while the seasoned flour creates a crispy, flavorful crust. Whether you’re making fried chicken for a family dinner, a picnic, or game day, this recipe will have everyone asking for seconds. Give it a try and experience the juicy, crunchy goodness of brined fried chicken! 

Summary Recipe of Fried Brined Chicken 

Ingredients: 

• 4 cups water 

• 1/4 cup kosher salt 

• 1/4 cup sugar 

• 3 cloves garlic 

• 1 sprig rosemary 

• 1 tsp peppercorns 

• 2 cups buttermilk 

• 2 cups all-purpose flour 

• 1 tsp paprika, garlic powder, onion powder, black pepper 

Instructions: 

3. Brine chicken for 1-2 hours. 

4. Rinse, then soak in buttermilk for 30 minutes. 

5. Coat in seasoned flour and fry at 350°F (175°C) until golden brown and cooked through. 

 

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