"Fried Chicken"

This recipe easily does about 4lbs of chicken breasts. I would double it if using whole chicken pieces


--The Rub--


4 Tablespoons of The Everything Rub

2 Teaspoons Thyme

2 Teaspoons Parsley

1 Teaspoon of the following:


Rosemary

Mustard

Dill

Paprika


Best to use a spice grinder to blend everything together. If not, mix in a small Ziploc and shake together. 


--The Brine--


1/2 Cup Garlic Salt

1/2 Cup Brown Sugar (I prefer dark)

1/4 Cup Lemon Juice

1/4 Cup Apple Cider Vinegar

2 Tablespoons of the rub

3 cups water


--Other Ingredients--

Panko Bread Crumbs

2 Large Eggs


1) In a 3-quart saucepan, combine everything for the brine. 


2) Gradual whisk over medium heat until it begins to boil.


3) Remove from heat.Add ice until brine is cool to the touch, or about room temperature


4) Once cooled, pour brine over the meat. Store in fridge for at least 8 hours. The longer, the better. I do at least 24 hours.


5) Remove chicken from brine and pat dry. Coat in the rub.


6) In a bowl, beat the eggs together to form an egg wash.


7) In a small casserole dish, add panko crumbs.


8) Coat chicken in egg wash, then coat in crumbs. Shake off excess crumbs, and move chicken onto a baking sheet. 


9) *In a medium fry pan, fill with an inch of oil, and bring to 350F temperature over medium heat. (I use a popcorn kernel to tell when oil is ready. Kernel pops when oil hits 350F)


10) Fry each side for two minutes, and flip. Cook until golden brown and chicken shows 165F with a thermometer.


11) Move onto a cooling rack over a cookie sheet once done.


* If you have an air fryer, feel free to use. Again, cook until golden brown and chicken shows 165F with a thermometer.

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