lemon-brined fried chicken

Name: Lemon-Brined Fried Chicken
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 gallon cold water; 1 cup(s) plus 2 teaspoons kosher salt; 1/4 cup(s) plus 2 tablespoons honey; 12 - bay leaves; 1 - head of garlic, smashed but not peeled; 2 tablespoon(s) black peppercorns; 3 large rosemary sprigs; 1 small bunch of thyme; 1 small bunch of parsley; - finely grated zest and juice of 2 lemons; 2 - 3-pound chickens; 3 cup(s) all-purpose flour; 2 tablespoon(s) garlic powder; 2 tablespoon(s) onion powder; 2 teaspoon(s) cayenne pepper; 2 cup(s) buttermilk; - vegetable oil, for frying; - rosemary and thyme sprigs, for garnish

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

To make this juicy and delectably crisp chicken, the chicken soaks in a lemony brine, then coated and fried. Adapted from: Chef Thomas Keller,s recipe

►

(1 rating)

yield 8 Servings

cook time 1 Hr 30 Min

method Stove Top

Ingredients For lemon-brined fried chicken

1 gal

cold water
1 c

plus 2 teaspoons kosher salt
1/4 c

plus 2 tablespoons honey
12

bay leaves
1

head of garlic, smashed but not peeled
2 Tbsp

black peppercorns
3 lg

rosemary sprigs
1 sm

bunch of thyme
1 sm

bunch of parsley
finely grated zest and juice of 2 lemons
2

3-pound chickens
3 c

all-purpose flour
2 Tbsp

garlic powder
2 Tbsp

onion powder
2 tsp

cayenne pepper
2 c

buttermilk
vegetable oil, for frying
rosemary and thyme sprigs, for garnish

How To Make lemon-brined fried chicken

1
In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.

2
Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
3
In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
4
In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.