Jerk Chicken Pasta
August 25, 2016
Aunt Fanny’s Buttermilk Pie
September 29, 2016
by Rebecca Lang
This recipe and following excerpt is from the book Fried Chicken: Recipes for the Crispy Crunchy, Comfort-Food Classic. If you would like to support this site purchase anything through the Amazon ad above.
Never throw out the juice left behind in a dill pickle jar. It's a bit like liquid gold, flavored by the pickles and perfectly salty for brining. This recipe delivers juicy meat with a zingy tang encased in a crispy coating.
SOUTHERN SELF-RISING FLOUR: Stir together 1 Cup cake flour, 1 Cup national brand all-propose flour, 3 teaspoons baking powder, and 1 teaspoon salt.
Combine the chicken thighs and the pickle brine in a large zip-top bag. Seal and refrigerate for 6 hours.
Remove the thighs from the brine and pat them dry with paper towels, discarding the brine.
In a large cast-iron skillet, heat 1 1/2 inches of vegetable oil over medium heat to 325F. Set a wire rack over a rimmed baking sheet.
Pour the buttermilk into a medium bowl. In a separate bowl, wish together the flour, pickling spice, salt, and pepper. Working in batches, dip the chicken in the buttermilk and then dredge in the flour mixture.
Carefully place the chicken in the hot oil. Fry, turning often, for 10 to 14 minutes, or until brown and juices run clear. Maintain a frying temperature of 320F to 325F. Drain the pieces on the wire rack. Repeat with the remaining chicken.
Ingredients
Directions
Combine the chicken thighs and the pickle brine in a large zip-top bag. Seal and refrigerate for 6 hours.
Remove the thighs from the brine and pat them dry with paper towels, discarding the brine.
In a large cast-iron skillet, heat 1 1/2 inches of vegetable oil over medium heat to 325F. Set a wire rack over a rimmed baking sheet.
Pour the buttermilk into a medium bowl. In a separate bowl, wish together the flour, pickling spice, salt, and pepper. Working in batches, dip the chicken in the buttermilk and then dredge in the flour mixture.
Carefully place the chicken in the hot oil. Fry, turning often, for 10 to 14 minutes, or until brown and juices run clear. Maintain a frying temperature of 320F to 325F. Drain the pieces on the wire rack. Repeat with the remaining chicken.