Decided to share this recipe today rather than tomorrow was a tough choice. Today is Sunday. Sundays and chicken dinners just naturally go together. Chicken dinners and family just naturally go together. Today is all about togetherness. It’s National Family Day, National Friendship Day and National Sisters Day. All great reasons to enjoy Southern Fried Chicken.
So why the struggle? Tomorrow is National Georgia Day. Georgia and Fried Chicken just go together. Tomorrow is also National Watermelon Day. Fried chicken and a cool watermelon salad are a mighty tasty combination. But then again, so is grilled chicken and peaches with ice cream. Yeah, Southern Fried Chicken on a Sunday was the right choice, don’t you think?
Southern Brine Fried Chicken
4 Chicken Quarters, cup up
2 quarts cold Water
1/2 cup Kosher Salt
1/2 cup Buttermilk
3 cups Vegetable Oil
1/2 cup Butter
1 cup Flour
1/2 cup Panko Breadcrumbs
2 teaspoons Roasted Garlic Powder
1 teaspoon Paprika
1 teaspoon Black Pepper
1/4 teaspoon Poultry Seasoning
In a large pitcher, stir Kosher Salt into cold water until the salt has completely dissolved. Set brine aside.
Cut chicken quarters at the joint, creating 4 separate thighs and legs. Place chicken parts in a nonreactive bowl or pot; pour in enough brine to cover completely. Refrigerate up to 8 hours. Remove chicken from the brine, discard the water and rinse out the bowl.Return the chicken to the bowl and set aside.
In another bowl, beat the egg. Add the buttermilk and whisk well. Pour buttermilk mixture over the chicken. Cover and refrigerate for another four hours.
When ready to cook, prepare the oil for frying by first heating the oil and butter together in a high-sided skillet or deep fryer over low heat. Cook the butter in the oil for 30 minutes, skimming as needed until the butter ceases to foam. Once the oil mixture is ready, increase the temperature to medium-high.
Meanwhile, in another bowl mix flour, breadcrumbs, garlic powder, paprika, pepper and poultry seasoning together. Set aside. Place a wire rack in a baking sheet. Working with one piece of chicken at a time, remove from buttermilk, let excess drip back into the bowl. Roll chicken in dry ingredients and let rest on the wire rack.
Once all the chicken has been breaded, begin to fry. Do not overcrowd the pan or the cooking oil will cool. Using tongs, gently place the chicken pieces, skin side down first, into the heated fat and cook about 10 to 15 minutes until chicken is golden brown. Turn and continue to fry until cooked through, another 10 minutes. Drain on crumpled paper towels. and keep warm until all the chicken has been fried.