Eating House Fried Chicken
For the best fried chicken, brine over night.
Serves 4
Ingredients:
4 each chicken breasts
4 each chicken thighs
Chicken Brine:
1 qt H20
½ cup Sugar
1 oz Salt
1 oz garlic salt
½ oz celery salt
1 oz white pepper
1 Tbl dry thyme
1 oz onion Powder
Whisk the dry ingredients into the water until completely dissolved.
Add the chicken breast and thighs into the brine. Place the chicken in the brine and place in the refrigerator for a 24 hr period.
Chicken Breading
1 c Flour
1 c McCormicks Chicken Flour
1 c Tempura Flour
Garlic Salt to taste
Onion Powder to taste
2 cups Buttermilk
Remove the chicken from the brine. Pat dry. Place on a sheet pan with a baking rack. Bake in a 300 degree oven for approximately 15-20 minutes or until fully cooked, but still juicy.
Remove from the oven and let cool to room temperature. Marinate in buttermilk (enough to submerge the chicken, for 2-4 hours). Remove the chicken from the buttermilk and dredge through the Chicken Breading mixture.
Carefully place in a pot of 350 degree oil and fry until golden brown.
Remove and enjoy!