The LUST for CRUST!
The pulse quickens and pupils dilate at the thought of crispy, crunchy fried chicken. Fried chicken is the iconic Southern Fried food we all crave. These simple steps make fried chicken well within your grasp. My fried chicken starts with something every Jewish home has in the refrigerator. Pickle brine! Loaded with flavor and completely seasoned, pickle brine will flavor your chicken brilliantly, making you look like a Southern rock star.
- Cook Time
- Prep Time
- 3 cups dill pickle juice
- 1 (4-pound) bone-in chicken, cut into 10 pieces (each breast gets cut in half)
- Several dashes favorite hot sauce
- 3 egg whites
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- Kosher salt
- 4 cups oil for frying
- 1 whole Vidalia (or Spanish) onion, cut into ½-inch thick rounds
1. Marinate chicken pieces in pickle juice and hot sauce for up to 2 hours.
2. Line 1 baking sheet with brown paper bags (to soak up excess oil) and preheat oven to 300°F.
3. Whisk egg whites together with 3 tablespoons water.
4. Combine flour, cornstarch and baking powder in a brown paper bag.
5. Heat oil to 375°F in a heavy gauge pan.
6. Shake off excess pickle brine from chicken. Dredge chicken first in flour mixture, then egg whites and then back in flour.
7. Fry chicken, a few pieces at a time until brown and crispy on 1 side (about 6 minutes). Carefully tun chicken over and continue to fry
on the remaining side until cooked through (about 5 minutes).
8. Transfer cooked chicken to lined sheet. Sprinkle with kosher salt and keep warm in the oven.
9. Once chicken has been fried, dredge onion rings in flour, then egg, and back in flour before frying until brown and crispy, about 2 minutes per side.