BUT­TER­MILK-BRINED FRIED CHICKEN

Better Homes & Gardens - Best of Summer Recipes - - The Best Fried Chicken -

prep 30 min­utes chill 2 hours cook 12 min­utes

3 cups but­ter­milk

1/3 cup kosher salt

2 Tbsp. sugar

21/2 to 3 lb. meaty chicken pieces (breast

halves, thighs, and/or drum­sticks)

2 cups all- pur­pose flour

1/4 tsp. salt

1/4 tsp. ground black pep­per

3/4 cup but­ter­milk

Veg­etable oil

1 recipe Creamy Gravy

1. For brine, in a large re­seal­able plas­tic bag set in a bowl com­bine 3 cups but­ter­milk, kosher salt, and sugar. Us­ing a chef’s knife, cut chicken breast halves in half cross­wise. Add all chicken pieces to the brine. Seal bag; turn to coat chicken. Chill for 2 to 4 hours. Drain chicken, dis­card­ing brine. Pat chicken dry with pa­per tow­els.

2. In a large bowl stir to­gether fl our, 1/4 tsp. salt, and pep­per. Place ³/4 cup but­ter­milk in a shal­low dish. Coat chicken with fl our mix­ture; dip in but­ter­milk and coat again with fl our mix­ture. 3. Mean­while, in a deep, heavy pot or a deep-fat fryer heat 11/2 inches oil to 350° F. Us­ing tongs, care­fully add a few pieces of chicken to hot oil. (Oil tem­per­a­ture will drop; ad­just the heat to main­tain tem­per­a­ture at 350° F.) Cook for 12 to 15 min­utes or un­til chicken is done ( 170° F for breasts; at least 175° F for thighs and drum­sticks) and coat­ing is golden brown, turn­ing once. Drain on a wire rack or pa­per tow­els. If de­sired, keep fried chicken warm in a pre­heated 300°F oven while fry­ing the re­main­ing chicken and mak­ing the Creamy Gravy. Serve fried chicken with gravy. Makes 6 serv­ings.

creamy gravy Place 3 Tbsp. fried chicken drip­pings, but­ter, or ba­con drip­pings in a large skil­let. Heat drip­pings over medium heat. Us­ing a wooden spoon, stir in 3 Tbsp. all- pur­pose fl our un­til mix­ture is smooth, bub­bly, and start­ing to brown. Whisk in 1³/4 cups milk, 1/4 tsp. salt, and 1/₈ tsp. black pep­per. Cook over medium heat, whisk­ing con­stantly, un­til thick­ened and bub­bly. Cook and whisk 1 minute more. Re­duce heat if gravy be­gins to boil. If de­sired, thin with ad­di­tional milk. spicy but­ter­milk-brined Fried chicken Pre­pare as di­rected, ex­cept add 11/2 tsp. cayenne pep­per to fl our mix­ture.

per serv­ing 730 cal, 45 g fat ( 10 g sat. fat), 135 mg chol, 1,382 mg sodium, 41 g carb, 1 g fi ber, 9 g sug­ars, 39 g pro.

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