Tuesday: Feta Brined Fried Chicken Recipe

Brine the Chicken

In a bowl, combine feta cheese, water, salt, black pepper, garlic, and paprika. Mix until feta is well incorporated. Submerge chicken pieces in the brine, cover, and refrigerate for at least 4 hours or overnight.

Prepare the Buttermilk

Remove the chicken from the brine and pat dry. Soak chicken in buttermilk for at least 30 minutes.

Dredge the Chicken

In a shallow dish, place flour. Season with salt and pepper. Remove chicken from buttermilk, allowing excess to drip off, and dredge in flour until well coated.

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 12-15 minutes per side. Drain on paper towels.

Cook the Vegetables

In the same skillet, add diced squash and eggplant. Sauté for about 5-7 minutes until tender. Add cooked butter beans and stir to combine. Cook for an additional 2-3 minutes.

Serve

Serve the fried chicken alongside the sautéed vegetables.