Cornmeal Fried Chicken
Want a refresher on how to make this?
Makes 10 Pieces
INGREDIENTS
For the Brine
zest from 1 lemon
1 tablespoon black peppercorns
6-8 sprigs thyme
1/2 cup jalapeño pickling liquid or pickle brine
1/2 cup granulated sugar
1/2 cup kosher salt
1 whole chicken (about 4 pounds) cut into 10 pieces
For the Buttermilk
1 1/2 cups buttermilk
2 teaspoons lemon pepper seasoning
2 tablespoons hot sauce of choice
1 whole egg
2 teaspoons salt
For the Dredge
2 cups all purpose flour
1/2 cup cornmeal
1/2 cup corn starch
1 teaspoon each, garlic powder, onion powder, dry sage or thyme, smoked paprika
2 teaspoons salt
1 tablespoon lemon pepper seasoning
About 2 quarts neutral oil for deep frying
(optional sprigs of rosemary to flavor oil)
INSTRUCTIONS
Prepare your brine
Combine everything except the chicken in a medium pot then add 2 cups of water. Bring this to a boil just to dissolve the salt and sugar, then transfer to a large bowl. Add 4 cups very cold water and 4 cups of ice, then add in the cut up chicken. Cover and brine for 12 hours in the fridge.
Make your buttermilk mix
Right before you plan to fry the chicken, mix everything into a medium bowl and whisk to combine, then set aside.
Make the dredge
Mix all ingredients in a large bowl and whisk to combine, then set aside
Dredge the chicken
Drain the chicken and dry it well with paper towel then add it to the buttermilk. Cover it completely then add it to the dredge mix, working with only one or two pieces at a time. Press the dredge into the chicken well, then remove it onto a sheet pan and allow the flour to hydrate for 30 minutes.
Fry your chicken
Heat the oil to 350* then work in batches of 3-4 pieces and cook for roughly 8-10 minutes, adjusting the heat to keep the oil at the correct temperature.
Once the chicken reaches 165*F on the inside, remove it and cool it on a wire rack, then continue frying the rest of the chicken. Season with salt and serve hot!
