![]() ![]() Heat over medium-high until thermometer registers 325°. Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides. Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Let chicken stand at room temperature 30 minutes. Discard flour mixture, which will be wet at this point, and repeat process with remaining flour, Old Bay, buttermilk, and chicken place on another wire rack set inside a rimmed baking sheet. ![]() Place chicken on a wire rack set inside a rimmed baking sheet. Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices shake off excess. ![]() Remove chicken from brine and pat dry with paper towels. Step 2Ĭombine 2 cups flour and 3 tablespoons Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning. Add chicken to brine, cover, and chill 4 hours. Remove from heat and stir in hot sauce and 8 cups ice water. Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes. ![]()
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