Crispy Crunchy Herb Fried Chicken
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Ingredients
| 1/2 cup | coarse salt or | | 6 tbsp. | table salt | | 1 | whole chicken, cut into serving pieces | | 1-1/2 cup | all-purpose flour | | 1/4 cup | cornmeal | | 2 tsp. | dried thyme or | | oregano | | 1 dash | cayenne pepper | | 1 tsp. | table salt | | 1/2 tsp. | freshly ground pepper | | 2 | eggs | | 1/2 cup | buttermilk | | Oil, for frying |
1 Recipe Reviews
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All and all it sounds OK but maybe a little dry, and salty. 3/5
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Instructions
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.
Author's Comments
Receipe courtesy Chris Kimball on Martha Stewart's Kitchen
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