Crispy Crunchy Herb Fried Chicken

1/2 cup coarse salt or 6 tbsp. table salt
1 whole chicken, cut into serving pieces
1-1/2 cups all-purpose flour
1/4 cup cornmeal
2 tsp. dried thyme or oregano
1 pinch cayenne pepper
1 tsp. table salt
1/2 tsp. freshly ground pepper
2 eggs
1/2 cup buttermilk
Oil, for frying

Directions:

1. In a large bowl or pot, dissolve salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.

2. Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the eggs, then whisk in the buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a jelly roll pan or cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.

3. Pour oil to a depth of 3/4 inch in a large iron dutch oven. Place over medium-high heat.

4. When oil reaches 365°F or until oil starts to smoke, arrange chicken pieces in the pan, skin side down, and cover pan. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace. Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8-10 minutes or until done.

Comments from Missy :

Receipe courtesy Chris Kimball on Martha Stewart's Kitchen

User Reviews:

All and all it sounds OK but maybe a little dry, and salty. 3/5

Submitted by C. O. on December 05, 2002

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