Taking the last day of recuperation from the North Texas Taco Festival, we figured we’d give re-run our favorite fried chicken recipe from one of our favorite chefs!
It’s comfort food at its best: the tender, seasoned meat and the salty, satisfying crunch of the breading have helped make fried chicken a staple of the South. Yes, there are easier things to make in this world, but fewer can be completed with a greater satisfaction. To help us navigate the world of fried chicken, we spoke with Jeffery Hobbs – he gave us a recipe we’re going to be making more than once this summer.
Fried Chicken (Jeffery Hobbs)
By April 26, 2013Published:
- Yield: 5 Pounds
- Prep: 20 mins
- Cook: 40 mins
- Ready In: 60 mins
It's comfort food at its best: the tender, seasoned chicken and the salty, satisfying crunch of the breading have helped make fried chicken a staple of the South. Yes, there are easier things to make in this world, but fewer can be completed with a greater sense of satisfaction.
- 1/2 Gallon Hot Water For Brine
- 4 Ounces Kosher Salt For Brine
- 2 Ounces Sugar For Brine
- 1/4 Cup Worcestershire For Brine
- 3 Bay Leaves For Brine
- 1/2 Gallon Cold Water For Brine
- 5 Pounds Chicken Pieces
- 1 Egg
- 1 Cup Milk
- 1 Cup Buttermilk
- 2 Cups All-Purpose Flour
- 1 Tablespoon Dried Parsley Seasoning mix
- Black Pepper Seasoning mix
- 2 Teaspoons Powdered Cayenne Pepper Seasoning mix
- 1 Tablespoon Garlic Powder Seasoning mix
- 1 Tablespoon Onion Powder Seasoning mix
- 1 Tablespoon Dried Oregano Seasoning mix
- 1 1/2 Teaspoons Kosher Salt Seasoning mix
1. Measure all ingredients except chicken and cold water into a 2-gallon container and mix until the salt and the sugar are dissolved.
2. Let steep for 30 minutes before adding the cold water.
3. Add chicken, cover, and refrigerate for 12-24 hours.
1. Preheat your frying apparatus to 350F. Canola or soy oil are preferred, and ideally expeller pressed.
2. Place eggs into a mixing bowl and whip until frothy. Stir in the milks and set aside.
3. Sift together the dry ingredients in another bowl. Place both bowls on a sheet to try to help catch any mess that may occur.
4. Once the oil has come to temperature, dredge your first batch of chicken. Designate one hand as your ‘dry’ hand and one hand as your ‘wet’ hand. Order the things on your work surface to facilitate this process. For myself, I would have the chicken on the far left, then the flour, then the liquid, then finally the third bowl with the strainer set on top on the far right.
5. Start off by tossing the brined chicken, dark meat first, in the flour. Shake off excess then dunk in the milk mixture. Lift and gently shake off excess liquid, then toss a second time in the flour. Shake off excess flour then place in the strainer over the bowl.
6. Gently drop into the fryer. Using the same procedure as listed above, dredge your second batch of chicken, this time using white meat. If you are quick enough (3-4 minutes) you can add this to the dark meat and have them all ready at the same time.
7. Fry until golden brown and cooked through, about 18 minutes for the dark meat and 15 minutes for the white meat.
Be careful not to overcrowd your frying apparatus.
If you don’t already have one, get an electric scale. The Oxo is an affordable one that is accurate, has awesome features, and has an 11-pound capacity. Even if you cook just a few times at home, it can be extremely helpful.
Chicken straight out of the fryer is much too hot to enjoy. Let it cool for a few minutes on the paper-lined tray before taking a bite.
If you have no restrictions, frying chicken is greatly assisted by drinking a glass of champagne or a pint of your favorite beer.