Saturday, June 27, 2020


This is one of those scraps of a recipe I had in my file. I do not know who the recipe was from and I sure wish I did – I’d LOVE to thank them! This is one of the crispiest and most flavorful recipes I’ve ever come across for fried chicken. The breading adhered and held up PERFECTLY!
4 cups water
1/2 cup kosher salt
1/4 cup sugar
6 lemons
6 cloves garlic, minced
1 tablespoon FRESH ground black pepper
1 bunch FRESH thyme
4 cups ice
4 pounds chicken pieces
  • Whisk together the water, salt, sugar, lemon halves, garlic, black pepper and thyme in a large stockpot.
  • Bring to SLOW boil.
  • Turn off heat and add ice.
  • Allow to cool.
  • Add chicken pieces.
  • Refrigerate AT LEAST 8 hours or overnight.
AFTER at least 8 HOURS
  • Drain chicken and pat dry with paper towels.
  • Preheat oven to 350°.
  • Lightly spray a rack with non-stick cooking spray and place on baking sheet.
3 cups flour
1 teaspoon garlic salt
1 teaspoon onion powder
FRESH ground black pepper
2 cups WHOLE buttermilk
2 LARGE eggs
  • In a shallow dish whisk together the flour, garlic salt, onion powder and black pepper.
  • Whisk together the buttermilk and eggs in a second bowl.
Coconut Oil for frying
  • Heat oil in a deep cast iron pan over medium-high heat.
  • Dredge chicken pieces in flour mixture shaking off excess.
  • Then dredge in egg mixture followed by the flour mixture again.
  • Fry in oil for 3-4 minutes per side until golden and crispy.  Grams always told me to put the chicken in the HOT oil  and leave it alone until it bleeds then flip it!
  • Place on prepared rack.
  • Bake 10-15 minutes until centers are cooked through.

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