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 cup ||all-purpose flour|
|1/4 cup ||cornmeal|
|2 tsp. ||dried thyme or |
|1 dash ||cayenne pepper|
|1 tsp. ||table salt|
|1/2 tsp. ||freshly ground pepper|
|1/2 cup ||buttermilk|
|Oil, for frying|
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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.
Receipe courtesy Chris Kimball on Martha Stewart's Kitchen
chicken, fried chicken, main courses