I served the chicken with a light and creamy polenta dish and just before serving I sprinkled some black Hawaiian salt over the entire plate, not only for color but to add a little more flavor. The result, the moistest fried chicken I have ever had. Not over salty, which I am always concerned with when brining and it was slightly spicy but not too hot, just right. The creamy polenta was a great addition to the meal as it helped cooled down what heat there was in this dish. You will LOVE this recipe, it is really fantastic!
Brine
- 1 cup kosher salt
- 4 cup hot water
- 12 cup cold water
- 1 whole chicken, organic, cut up
- 2 cup buttermilk
- 2 eggs, cage free, organic
- grape seed oil
- Mix salt and hot water in a very large bowl. Once the salt is dissolved stir in the cold water. Add the chicken to the brine and put in the refrigerator. Brine chicken from 1 – 4 hours. After the process is finished, rinse chicken very well and pat dry with paper towels.
Frying the Chicken
- 2 cup all-purpose flour
- 2 cup bread crumbs
- 1 tbsp chili flake
- 1 tbsp garlic, minced
- 1 tbsp parsley, minced
- 1 tbsp caraway seed
- 1 tbsp coriander
- 2 tsp fresh cracked pepper
- Combine flour, breadcrumbs and spices in a deep shallow bowl or plate.
- Combine buttermilk and eggs and whisk together until blended, also in a deep shallow bowl or plate.
- Heat about 1/2″ of grape seed oil in a deep frying pan or cast iron pan, until hot. I used a cast iron dutch oven.
- Dip each chicken piece into the buttermilk mixture and then into the breadcrumb mixture. Gently shake off any excess. Gently fry in the hot grape seed oil until golden brown and cooked through.
- Put in the oven, on low heat (about 350) to keep warm, while cooking rest of the chicken
- Serve. Eat.
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