Glazed Fried Chicken with Old Bay & Cayenne
Recipe Idea: Tim_McD
Ingredients
Brine & Chicken
½ cup kosher salt (Morton’s kosher or 3/4 cups Diamond Crystal)
⅓ cup (packed) light brown sugar
¾ cup hot sauce (a 6 oz btl)
2 ea. 3 ½ – 4-pound chickens, cut into 8 pieces (legs and thighs separated, breasts halved), backbone and wing tips removed (I used one whole chicken and 2 pkgs of legs, cause the kids like drumsticks)
Coating
4 cups all-purpose flour
6 tablespoons Old Bay seasoning
3 cups buttermilk
Glaze
¼ pound lard
1 tablespoon Old Bay seasoning
2 teaspoons paprika
1 teaspoon cayenne pepper
Approx 3 cups Peanut oil & remaining ¾ pound of lard (for frying)
Preparation
Chicken Brine
(adapted from Jul-2015 Bon Appétit)
Recipe Idea: Tim_McD
Ingredients
Brine & Chicken
½ cup kosher salt (Morton’s kosher or 3/4 cups Diamond Crystal)
⅓ cup (packed) light brown sugar
¾ cup hot sauce (a 6 oz btl)
2 ea. 3 ½ – 4-pound chickens, cut into 8 pieces (legs and thighs separated, breasts halved), backbone and wing tips removed (I used one whole chicken and 2 pkgs of legs, cause the kids like drumsticks)
Coating
4 cups all-purpose flour
6 tablespoons Old Bay seasoning
3 cups buttermilk
Glaze
¼ pound lard
1 tablespoon Old Bay seasoning
2 teaspoons paprika
1 teaspoon cayenne pepper
Approx 3 cups Peanut oil & remaining ¾ pound of lard (for frying)
Preparation
Chicken Brine
- Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar just dissolve, about 3 minutes.
- Remove from heat and stir in hot sauce and about 4 cups ice.
- Add chicken to brine, if needed - add cold water to submerge chicken, cover, and chill overnight
- Remove chicken from brine and let drain for 3 minutes
- Place chicken in a clean container / ziplock bag and add buttermilk
- Refrigerate for at least 4 hrs or overnight
- Combine 2 cups flour and 3 Tbsp. Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning.
- Working one piece at a time; remove chicken from buttermilk and dredge in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess.
- Place chicken on a wire rack set inside a rimmed baking sheet.
- About halfway through, discard flour mixture, which will be lumpy and wet at this point, and repeat process with remaining flour, Old Bay and chicken; place on another wire rack set inside a rimmed baking sheet.
- When finished, roll any piece of chicken that appears “damp” in the flour mix to get an add’l coating
- Chill, uncovered, overnight
- Remove chicken from fridge and let chicken stand at room temperature 30 minutes.
- Preheat oven to 370 F
- Make “glaze” by heating ¼ lb of lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Set glaze aside.
- Add 3/4 lbs of lard and peanut oil into a large pot fitted with deep-fry thermometer to about 3 inches up the sides. Heat over medium-high until thermometer registers 325°.
- Working in batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is golden brown (about 5 minutes)
- Remove to sheet pan and continue until all the chicken has been fried
- Finish cooking the chicken in the hot oven until an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat (about 10 min)
- Brush lightly with glaze (reheat glaze, if needed) and let cool. Store on racks at room temperature up to 3 hours ahead.
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