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Josh Lee
Chef
00:15
Prep
00:30
Cook
06:00
Inactive Time
06:45
Total Time
Ingredients & Directions
Directions
Soulful Fried Chicken
4 cups
Water
3/4 cup
Worcestershire sauce
1 cup
Whole fat buttermilk
6 tablespoons
Kosher salt
2 tablespoons
Sugar
3 tablespoons
Granulated garlic
3 tablespoons
Granulated onion
1 tablespoon
Red chili flake
1 whole
Springer Mountain Farms Chicken, cut into 8 pieces (or substitute with cut of your choice)
Soulful Fried Chicken
- Stir together 4 cups water, worcestershire sauce, and buttermilk in a large bowl.
- Add in salt, sugar, garlic, onion and chili flakes and mix well.
- Place chicken pieces to brine and refrigerate for at least 6 hours.
- Heat oil in a deep cast iron skillet over medium heat.
- Remove chicken from brine and let excess liquid drip off chicken; discard brine.
- Dredge the chicken in the seasoned flour to coat, add into hot oil one piece at a time, turning every few minutes to evenly brown crust and cook chicken.
- Be sure to check for an internal temperature of 165°F in the middle of each piece of chicken.
- Serve on the bone for your center of the plate entrée or try it with a boneless skinless cut of chicken for an amazing fried chicken sandwich!
Seasoned Flour
3 cups
All-purpose flour
2 tablespoons
Kosher salt
2 tablespoons
Cracked black pepper
1 tablespoon
Granulated onion
1 tablespoon
Granulated garlic
1 teaspoon
Ground ginger
1 teaspoon
Curry powder
1 1/2 tablespoons
Chili powder
Oil for frying
Seasoned Flour
- Combine all ingredients in a large bowl and mix well.
- Store in a cool, dry location in an airtight container until ready to use.
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Yield: 4
00:15
Prep
00:30
Cook
06:00
Inactive Time
06:45 Total Time
Ingredients
Directions
Soulful Fried Chicken
4 cups
Water
3/4 cup
Worcestershire sauce
1 cup
Whole fat buttermilk
6 tablespoons
Kosher salt
2 tablespoons
Sugar
3 tablespoons
Granulated garlic
3 tablespoons
Granulated onion
1 tablespoon
Red chili flake
1 whole
Springer Mountain Farms Chicken, cut into 8 pieces (or substitute with cut of your choice)
Soulful Fried Chicken
- Stir together 4 cups water, worcestershire sauce, and buttermilk in a large bowl.
- Add in salt, sugar, garlic, onion and chili flakes and mix well.
- Place chicken pieces to brine and refrigerate for at least 6 hours.
- Heat oil in a deep cast iron skillet over medium heat.
- Remove chicken from brine and let excess liquid drip off chicken; discard brine.
- Dredge the chicken in the seasoned flour to coat, add into hot oil one piece at a time, turning every few minutes to evenly brown crust and cook chicken.
- Be sure to check for an internal temperature of 165°F in the middle of each piece of chicken.
- Serve on the bone for your center of the plate entrée or try it with a boneless skinless cut of chicken for an amazing fried chicken sandwich!
Seasoned Flour
3 cups
All-purpose flour
2 tablespoons
Kosher salt
2 tablespoons
Cracked black pepper
1 tablespoon
Granulated onion
1 tablespoon
Granulated garlic
1 teaspoon
Ground ginger
1 teaspoon
Curry powder
1 1/2 tablespoons
Chili powder
Oil for frying
Seasoned Flour
- Combine all ingredients in a large bowl and mix well.
- Store in a cool, dry location in an airtight container until ready to use.
