Fried Chicken Recipe

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Fried Chicken
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  1. Chicken Dredge:
  2. For the brine: Combine the stock, brine, salt, seeds, bay leaf, oranges, garlic and thyme in a large pot and bring up to a high simmer for 15 minutes. Strain and cool the liquid to 40 degrees F and reserve until time to brine the chicken.
  3. Add the chicken to the brine, place in the fridge and brine for 12 hours.
  4. For the dredge: Combine the flour, cornmeal, cornstarch and Chicken Spice evenly in a large mixing bowl.
  5. Dredge the chicken in the seasoned flour mixture and allow a minimum of 30 minutes for the flour to adhere. Re-dredge just before frying.
  6. Heat 3 inches canola oil in a deep pot or a deep-fryer over high heat to 350 degrees F. A rule of thumb: If you drop a pinch of flour into the oil and it fries up immediately, you're good to go. Preheat the oven to 200 degrees F and get ready a baking sheet with a rack.
  7. Take the chicken out of the dredge, shake off excess flour and fry in batches until golden brown on all sides, about 8 minutes. Transfer to the rack and sprinkle some of the chicken spice over the fried chicken pieces. Hold in the oven for 10 to 15 minutes.
  8. Serve the fried chicken on a platter with Hot Sauce, Buttermilk Biscuits and Bread and Butter Pickles on the side.
  9. Chicken Spice:
  10. Grind the seafood seasoning, paprika, salt, celery seeds, chili powder, garlic powder, onion powder and pepper. Mix together.
  11. Hot Sauce:
  12. Juice half of the red bell peppers. Pass through a fine mesh strainer and reserve.
  13. In a large pot, sweat out the remaining red bell peppers, the jalapenos, fish peppers, garlic and thyme. Add the vinegar, sugar, xanthan gum, white pepper, lime zest and juice. Simmer for 15 minutes. Puree with the juice from the bell peppers and pass through a fine mesh strainer. Season with salt.
  14. Cook's Note: If you can't find fish peppers, can use any red mild pepper (scale of 4, so like a mild jalapeno).
  15. Buttermilk Biscuits:
  16. Preheat the oven to 375 degrees F.
  17. Cut the cold butter into the flour and combine with the sugar, baking powder, baking soda and salt. Combine the buttermilk, chives and yolks separately. Pour the wet ingredients over the dry, fold in gently and chill.
  18. Roll out the dough to a 1/2-inch-thick sheet. Fold into thirds, turn a quarter of the way around and fold into thirds again. Rest for 10 minutes. Roll out to 1/2 inch thickness again and cut into 1 1/2-inch squares.
  19. Brush with egg wash and bake for 8 minutes. Yield: 40 biscuits.
  20. Bread and Butter Pickles:
  21. Toss the cucumbers, onions, garlic and jalapenos with the salt and macerate overnight in the fridge.
  22. Combine the vinegars, sugar, coriander seeds, mustard seeds, allspice, celery seeds, red pepper flakes, turmeric, cloves and bay leaf in a large pot and bring to a boil. Simmer on low heat for 15 minutes. Strain over the cucumbers. Cover and allow to cool to room temperature.
  23. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2285.6 Kcal (9569 kJ)
Calories from fat 749.64 Kcal
% Daily Value*
Total Fat 83.29g 128%
Cholesterol 460.29mg 153%
Sodium 15451mg 644%
Potassium 2628.33mg 56%
Total Carbs 281.97g 94%
Sugars 57.86g 231%
Dietary Fiber 19.7g 79%
Protein 95.17g 190%
Vitamin C 321.3mg 535%
Vitamin A 4.9mg 164%
Iron 88.1mg 490%
Calcium 686.7mg 69%
Amount Per 100 g
Calories 125.79 Kcal (527 kJ)
Calories from fat 41.26 Kcal
% Daily Value*
Total Fat 4.58g 128%
Cholesterol 25.33mg 153%
Sodium 850.33mg 644%
Potassium 144.65mg 56%
Total Carbs 15.52g 94%
Sugars 3.18g 231%
Dietary Fiber 1.08g 79%
Protein 5.24g 190%
Vitamin C 17.7mg 535%
Vitamin A 0.3mg 164%
Iron 4.8mg 490%
Calcium 37.8mg 69%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.9
  • 59

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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