Fried Chicken Recipe

Fried Chicken Directions

1. 1

   Brine the Chicken

   In a large pot, combine water, kosher salt, black peppercorns, bay leaves, and crushed garlic cloves. Bring to a boil until salt is dissolved. Remove from heat and let cool. Once cooled, submerge the chicken pieces in the brine and refrigerate for at least 4 hours or overnight.

2. 2

   Prepare the Buttermilk Dredge

   After brining, remove the chicken from the brine and pat dry. Soak the chicken pieces in buttermilk for at least 1 hour.

3. 3

   Prepare the Flour Mixture

   In a large bowl, mix all-purpose flour, paprika, cayenne pepper, and a pinch of salt.

4. 4

   Dredge the Chicken

   Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture until well coated.

5. 5

   Fry the Chicken

   In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry the chicken in batches, about 15 minutes per side, until golden brown and cooked through. Drain on paper towels.

6. 6

   Cook the Fingerling Potatoes

   Boil fingerling potatoes until tender, about 15-20 minutes, then drain and let cool. Optionally, toss them with olive oil and herbs and roast in the oven until crispy.

7. 7

   Make the Fennel Slaw

   In a large bowl, combine sliced fennel, shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, and hot sauce. Toss to combine and refrigerate until ready to serve.

8. 8

   Serve

   Plate the fried chicken with fingerling potatoes on the side, topped with fennel slaw and garnished with pickles.