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Fried Chicken - Preppy Kitchen
Fried Chicken - Preppy Kitchen
Fried Chicken - Preppy Kitchen
Servings 6 servings
Calories 685kcal
Author John Kanell
Equipment
Large Pot
Candy thermometer
Ingredients
For the Brine:
1 whole chicken 4- to 5-pound, cut into pieces (or 8 of your favorite bone-in chicken pieces)
1 quart whole buttermilk (960mL)
3 tablespoons hot sauce optional
1 tablespoon salt
Instructions
Brined Chicken:
1. In a large bowl or ziptop bag, combine chicken pieces, buttermilk, hot sauce, and salt. Toss to
combine. Cover or seal and let stand for 30 minutes, or for juicier chicken refrigerate for
several hours or overnight.
Notes
A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot,
the exterior of the chicken will burn before the interior cooks.
A Dutch oven is ideal for frying. The cast iron will help the oil temperature from fluctuating too
much and help keep the cooking even. If you do not have one, use a large heavy-bottomed pot
with high sides to avoid splatter.
You can reuse the frying oil at least one to two more times by allowing it to cool and straining
it through a fine-mesh sieve.
Feel free to season the buttermilk however you’d like. Try adding dried herbs along with the
hot sauce.
If cutting a whole chicken or using breast pieces, cut each breast in half crosswise before
brining and dredging (this is how the chicken equals 10 pieces). This will help it cook faster
and more evenly, keeping the meat juicy and the crust from getting too brown.
Dredging the pieces and letting them rest for a bit before frying ensures the breading sticks to
the chicken and doesn’t immediately fall off when placed in the fryer.
Always allow the fried chicken to drain on a wire rack before serving to drip off excess oil.
Nutrition
Calories: 685kcal | Carbohydrates: 67g | Protein: 39g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated
Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 2768mg |
Potassium: 591mg | Fiber: 2g | Sugar: 8g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 217mg | Iron:
4mg