It's just not southern if buttermilk isn't involved. My brine starts with buttermilk, of course. If you follow me on Instagram, you saw me make this chicken brine on my Stories! It's such an easy thing to make but it's such an important thing to making sure your chicken is juicy and flavorful from the inside out. Your Southern Fried Chicken's Perfect BrineĪ brine needs three things: liquid, salt, and tons of flavor. It's full of delicious, well-rounded flavor, but I encourage you to try your own mix of flavors when you get comfortable. My recipe is my all-time favorite mix of flavors, giving classic fried chicken flavor with some oomph with the hot sauce, thyme, the minced garlic. ![]() Too much hot sauce or rosemary can overpower, not enough salt won't work in the osmosis process of buttermilk or completely make your crust flavorless. You could just go the salt and pepper route, you could add a ton of really good herbs like rosemary, sage, and thyme, you can do a mix like I do, but know what flavors you are using and how to use them. The flavors in your southern fried chicken are important, you guys. Here are my tips, start to finish, for the perfect batch of authentic southern fried chicken: Your Flavors It's got a bit of spice (or a lot, depending on your tastes) and fantastically crispy skin.īut if you've never made fried chicken, you don't have a clue how easy it is.as long as you have the right tools and the know-how. The perfect southern fried chicken is golden brown, with tons of beautiful, beautiful crag, juicy, tender meat, with lots of flavor both in the batter and within the chicken. ![]() Maybe somewhere in Europe they don't fry chicken, like in Greece or Sweden or something.they're pretty healthy, right? Probably don't fry chicken there. I have yet to meet someone who says, "We don't eat fried chicken where I come from." They may not fry it up like we do, but nonetheless, fried chicken is fried chicken. I think every region of the world likes fried chicken. AND FOLLOW SWEET TEA & THYME ON PINTEREST FOR MORE TIPS, HACKS, AND TASTY RECIPES!Īs some one who has lived all across the South, from Texas, to Maryland, to South Florida, and all in between, I would like to think I'm an expert when it comes to southern fried chicken. PIN THIS SOUTHERN FRIED CHICKEN RECIPE IN YOUR SOUTHERN, COMFORT FOOD, BACKYARD COOKOUT, AND CHICKEN BOARDS ON PINTEREST. Drain on a wire rack or crumpled paper towels and serve.Traditional, authentic, deep-fried buttermilk-brined southern fried chicken by a true Southern Belle! Learn the secrets to the juiciest meat, the crunchiest crust, and most flavorful fried chicken you've ever had. Cook each batch for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Be careful not to crowd so do in batches. Once oil has reached temperature, slip some of the chicken pieces, skin side down into the heated fat. Dredge the drained chicken pieces thorughly in the flour mixture, then pat well to remove all excess flour. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl. Increase the temperature of the fat to 355˚F. Use a slotted spoon to remove the ham carefully from the fat. Cook over low heat for 30-45 minutes, skimming as needed until the butter ceases to throw off foam and the contry ham is browned. Prepare the fat for frying by putting the lard, butter, and coutry ham into a heavy skillet. Remove the chicken and drain on a wire rack, discarding the buttermilk. Return the chicken to the bowl and pour in the buttermilk covering each piece. Brine chicken 8 - 12 hours - see brining tips hereĭrain the brined chicken and rinse out the bowl.
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