Oh my goodness was this fried chicken delicious. It was nothing like I had ever tried or made myself before. The clear difference was the brine. The brine included garlic, peppercorns, flat leaf parsley, honey (that was a surprise) and lemons. The brine ingredients are brought to a boil on the stove top then cooled completely before adding in the raw chicken pieces which then are to brine for 12 hours in the refrigerator.
Then it's into the hot oil for about 10 minutes.
Once out of the hot oil and rested for about 5 minutes, the fried chicken is ready to eat. The double coating of flour/spice mixture makes all the difference for the amazing crunch this chicken has. I would imagine if you are using chicken pieces with the skin on, it would be off the charts. Inside the chicken was so incredibly tender from the brine and had a definite lemon flavor which added depth to the chicken. My older son kept singing the praises of this recipe.
|Buttermilk Fried Chicken|
I made biscuits to accompany the fried chicken for my boys - they love making little chicken biscuit sandwiches. My younger son started making one and I said "Stop! Let me go get the camera!" as I was running down the hall....they were all laughing at me.
|Chicken Biscuit Sandwich|
I'm linking up with Debbie's Tuesday at the Table feature. Go check out her Mod Crosses - very cool!
Eat well and enjoy your Tuesday,