Recipe for fried chicken
This recipe is a “healthier” version of an American, Southern-inspired Fried Chicken.
The meat is brined in a salt/sugar solution as well as in buttermilk before being breaded in homemade coarse bread crumbs and cooked in the oven.
Ingredients
- 1 pcs. Whole Chicken
- 2 l Water
- 100 gram Salt
- 80 gram Sugar
- Spices Peppercorns and bay leaves
- Grate
- 0.5 l Buttermilk
- Spices Salt, pepper, cayenne pepper, onion powder, garlic powder, paprika, and chili flakes
- 42 gram Oil Neutral taste
Instructions
Brining
- Bring the water to a boil together with salt, sugar, peppercorns, and bay leaves. Once the sugar/salt has dissolved, cool the brine down.
- Cut the chicken into thighs, drumsticks, wings, and breasts with skin. We use the chicken breasts for other recipes, so they should not be brined unless you want to cook for 4 people instead of 2.
- Once the brine is cold, place the chicken in it and let it sit overnight.
Buttermilk brining
- Remove the chicken from the salt/sugar brine and rinse the meat briefly to remove any remaining pepper, bay leaves, and mixture.
- Pat the meat dry and place it in a new bowl with buttermilk.
- Let it rest in the buttermilk for at least 2 hours.
Fried Chicken
- Mix the spices with the breadcrumbs and combine in a large freezer bag.
- Remove the chicken from the bowl with the buttermilk and let them drain slightly.
- Place the chicken pieces in the bag and shake well so the breadcrumb/spice mixture adheres to the chicken.
- Place the breaded chicken pieces in the bottom of an ovenproof dish and pour the oil into the bottom of the dish.
- Cook the chicken for 30 minutes at 200 degrees Celsius (392 degrees Fahrenheit) with convection.
Notes
The breadcrumbs we used were the coarse version from this recipe.