Street's Fried Chicken Recipe
24 hour herb brined bone in fried chicken. Served with mashed potatoes and green beans.
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Ingredients
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Fried Chicken
Method
Preparation and Cooking
Brining the Chicken
In a large bowl, combine water, kosher salt, thyme, rosemary, garlic, and black peppercorns. Stir until the salt is dissolved. Submerge the chicken pieces in the brine, cover, and refrigerate for 24 hours.
Breading the Chicken
Remove the chicken from the brine and pat dry with paper towels. In a shallow dish, combine flour and paprika. Dip each piece of chicken into the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
Frying the Chicken
In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat to 350°F (175°C). Carefully add the breaded chicken pieces in batches, avoiding overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through. Transfer to a wire rack to drain excess oil.