MARINATED FRIED CHICKEN RECIPE RECIPES

Steps:

• Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
• Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
• Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

Steps:

• Stir together 4 cups water, 1/4 cup salt, peppercorns, and bay leaf in a medium saucepan; bring to a boil over medium-high. Meanwhile, place ice cubes in a large heatproof container. Once water-spice mixture comes to a boil, remove from heat, and carefully pour over ice. (This allows the brine to cool quickly and become ready to use.) Lay chicken breasts flat on a cutting board, and pat dry with paper towels. Working with 1 chicken breast at a time, place your non-dominant hand flat over top of chicken breast, and apply a good amount of pressure so the breast stays in place. Using a sharp knife, cut breast in half horizontally, stopping just as you get to the opposite side. (Do not cut all the way through.) Open chicken breast like a book. (Both sides should be of equal thickness to ensure even cooking.) Repeat butterflying process with remaining breast. Transfer butterflied chicken breasts to container with cooled water-spice mixture; cover and refrigerate 3 hours.
• Remove chicken breasts from brine, and transfer to a medium bowl; discard brine. Pour buttermilk over chicken breasts to cover. If needed, place a small plate on top of chicken breasts to keep them submerged. Cover with plastic wrap, and refrigerate 2 hours.
• Whisk together flour, onion powder, and 2 teaspoons salt in a large, shallow bowl. Remove chicken breasts from buttermilk, letting excess drip back into bowl. Dredge chicken breasts in flour mixture, shaking off excess; transfer to a wire rack set inside a baking sheet. Reserve flour mixture in bowl. Cover chicken on baking sheet and flour mixture in bowl; transfer to refrigerator, and chill at least 1 hour or up to 12 hours.
• Remove chicken and flour mixture from refrigerator. Dredge chicken 1 more time in reserved flour mixture, shaking off excess. (Chicken will be slightly moist; the second dredge is for soaking up the remaining buttermilk goodness.)
• Pour oil into a 12-inch cast-iron skillet to a depth of 1 inch, and heat over medium to 325°F, adjusting heat as needed to maintain oil temperature. Carefully add 1 chicken breast to hot oil, and cook until bottom side is golden brown and crispy, 3 to 5 minutes. Carefully flip chicken, and continue frying until both sides are golden brown and crispy and a thermometer inserted in thickest portion of chicken registers 165°F, 3 to 5 minutes. Transfer fried chicken to a plate lined with paper towels, and sprinkle with 1/4 teaspoon salt. Repeat frying process with remaining chicken breast and remaining 1/4 teaspoon salt. Serve immediately.