Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken. Cover and marinate for at least an hour and up to a day. Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Add the chicken to the solution, cover and place in the refrigerator for a few hours and up to overnight. Proceed with caution!Ĭider brine: For a sweet, almost autumnal fried chicken, dissolve 4 tablespoons kosher salt in 2 cups apple cider. The cola adds a caramel hue and distinctive sweetness to the meat, but after more than a few hours it begins to degrade it, too. Add the chicken, cover and place in the refrigerator for a few hours, turning a few times along the way. The result is shockingly flavorful, juicy meat.Ĭombine 2 cups cola in a large bowl with 1 tablespoon kosher salt, 4 cloves chopped garlic, 8 sprigs fresh thyme, and a tablespoon or more of hot sauce. Cover and place in the refrigerator for a few hours and up to overnight, turning a few times along the way. Put 2 cups pickle juice into a large bowl and add the chicken to it. 
Add the chicken to it, cover and place in the refrigerator for a few hours and up to overnight. To make one, dissolve 2 tablespoons kosher salt in 4 cups fresh buttermilk, along with a healthy grind of black pepper. (You might add a few tablespoons of sugar to the mixture, along with some fresh herbs or chopped garlic.)įor many fried chicken aficionados, the only acceptable brine is made with buttermilk.
For a basic chicken brine, simply dissolve 4 tablespoons kosher salt in 4 cups lukewarm water.
0 kommentar(er)
