Fried Chicken

Brine: 
Clean chicken thighs of any gristle or unwanted fat. If needed, cut the thighs in half or into thirds so they are all similar in size. In a large vessel combine the water, sugar, and salt whisking until fully dissolved. Pour the brine over the portioned chicken thighs. Tightly wrap and place in the refrigerator overnight (at least 12 hours*).The next day, drain the brine from the chicken. Discard the brine.

Buttermilk Bath: 
Pour buttermilk over brined chicken thighs, keeping refrigerated, allowing buttermilk to marinate for a minimum of 4 hours to 1 full day.

Fry Dredge: 
In a large mixing bowl combine AP flour, cornmeal, salt, black pepper, and cayenne pepper until thoroughly mixed.

Fryer: 
In a large pot suitable for Frying, Preheat Fryer Oil to 350° F/176.66° C

Cooking: 
Take chicken from the buttermilk mixture. Coat the chicken well in the fry dredge, then place onto either a sheet tray or directly into your preheated fryer. Deep fry the chicken until golden brown for about 3-4 minutes or until the internal temperature of the thigh reads 167°F/75°C in the thickest part of the meat. Remove the chicken from the fryer, transferring them to a pan lined with paper towels. Lightly salt the outside of your fried chicken. Serve immediately.

*Chef’s Note: The chicken can be brined for up to 3 days, this brine is called an “Equilibrium Brine” and is designed to hold without ever over brining your proteins.