| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 55 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- 4 cups buttermilk
- 1/4 cup pickle juice
- 1/4 cup hot sauce, such as Louisiana Hot Sauce
- 1 tablespoon minced fresh dill
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- Kosher salt and freshly ground black pepper
- 1 chicken, cut into 10 pieces
- 1 1/2 tablespoons minced fresh dill
- Kosher salt and freshly ground black pepper
- 4 cups all-purpose flour
- 1 cup fine cornmeal
- 2 tablespoons granulated garlic
- 2 tablespoons smoked paprika
- 2 tablespoons mustard powder
- 2 tablespoons onion powder
- Freshly ground black pepper
- Canola oil, for deep-frying
Instructions
- For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
- For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
- For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
- Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
- Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
- Working with 3 or 4 pieces at a time (don’t overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn’t be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2428 |
| Total Fat | 165 g |
| Saturated Fat | 23 g |
| Carbohydrates | 154 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 83 g |
| Cholesterol | 235 mg |
| Sodium | 2003 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2428 |
| Total Fat | 165 g |
| Saturated Fat | 23 g |
| Carbohydrates | 154 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 83 g |
| Cholesterol | 235 mg |
| Sodium | 2003 mg |
Reviews
Great recipe! Easy, affordable, and delicious! We used a deep fryer, turned out perfectly. Will make again for sure!
Solid recipe, was a huge hit!
It does in fact say that you use 1 chicken cut into 10 pieces
How much chicken? Recipe doesn’t say