Alton Brown Fried Chicken Recipe

Fried Chicken Recipe Alton Brown Food Network

WEBMay 10, 2015 · Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. …

1. Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
2. Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
3. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
4. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

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Fried Chicken: Reloaded Recipe Alton Brown Food …

WEBJan 27, 2020 · Directions. Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at …

1. Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temp for 30 minutes.
2. Combine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better).
3. 30 minutes before cooking, remove the chicken from the refrigerator. Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg and bourbon.
4. Dunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken (see Cook's Note). Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour.

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