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1 (3-4 lb.) frying chicken, cut into 8 pcs.

Brine: (This brine will do up to 4 whole chickens)

1 gallon water

1 cup sugar

1 cup kosher salt

1/2 cup hot sauce

24 bay leaves

1 cup fresh garlic cloves, whole

4 oz. fresh thyme

2 T. black peppercorns, whole

6 lemons, cut into slices about 1/4"

3 oranges cut into slices about 1/4"

Place stock pot on high, large enough for at least two gallons. Put water into pot, bring to simmer, add sugar and salt, stirring often to dissolve sugar and salt. Add remaining ingredients and simmer for 5 minutes. Remove from heat and add 1 gallon of cold water, or 1 gallon of ice. Let brine cool, then add chicken. Brine overnight or 12 hours.

Remove chicken from brine, rinse and pat dry. Dip chicken into buttermilk and coat in your favorite breading. Fry at 325 degrees until chicken registers at least 165 degrees on a meat thermometer.

Breading: (This is a hot, spicy breading)

4 cups all purpose flour

3 T. kosher salt

2 T. onion powder

2 T. garlic powder

3 T. black pepper

2 T. cayenne pepper

Presented by: Ron Watkins, The Grill at Highlands Row

Date: 10/9/2013

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