Cider Brined Fried Chicken Recipes

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APPLE CIDER BRINED CHICKEN



Apple Cider Brined Chicken image

Provided by Robert Irvine : Food Network

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 7

3 tablespoons kosher salt, divided
3 tablespoons pepper, divided
2 cups apple cider vinegar
1 cup apple juice
2 medium-size whole chicken, cut into 8 pieces
4 cups all-purpose flour
4 cups vegetable oil

Steps:

  • Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
  • Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
  • In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

BRINED AND FRIED CHICKEN



Brined and Fried Chicken image

To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 10 pieces

Number Of Ingredients 13

1 3 1/2 pound chicken, cut into 10 pieces
2 quarts cold water
2/3 cup coarse salt
1/3 cup granulated sugar
1/3 cup molasses
8 sprigs fresh thyme
2 bay leaves
2/3 cup all-purpose flour
2/3 cup fine ground cornmeal
1/2 teaspoon coarse salt
1 teaspoon crushed red pepper flakes
4 large eggs
3 quarts vegetable oil, for frying

Steps:

  • Combine 1 cup water with remaining brining ingredients in small saucepan over medium heat, stirring just until salt and sugar are dissolved. Remove from heat and cool to room temperature. Combine brine mixture with remaining cold water in a large bowl or deep baking dish. Add chicken to bowl, making sure chicken is covered with the brining liquid. Store in fridge at least 8 hours and up to 24 hours.
  • Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Coat chicken in flour mixture, then eggs, and again in flour mixture. Transfer to a rimmed baking sheet lined with a cooling rack.
  • Heat oil to 350 degrees in a large pot. Working in 2 batches, fry chicken for 15 minutes, turning once, until chicken is deep golden brown. Transfer to a paper towel-lined plate to drain. Serve hot or cold.

CIDER BRINED FRIED CHICKEN



Cider Brined Fried Chicken image

I was watching a show on FoodNetwork called "Cooking for Real". This was a recipe I followed. What a great way to prepare fried chicken, which is one of my most favorite foods.

Provided by ChamoritaMomma

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups apple cider
1/2 cup salt
4 1/2-5 lbs roasting chickens, cut into pieces
water
2 eggs
2 tablespoons cayenne pepper
1 teaspoon fresh ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
2 quarts vegetable shortening, for frying

Steps:

  • In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to completely submerge and cover the chicken. Let soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
  • In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees. Line a sheet tray with a wire rack.
  • In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.

Nutrition Facts : Calories 1129.3, Fat 81, SaturatedFat 23.2, Cholesterol 333.6, Sodium 14425.4, Carbohydrate 33.6, Fiber 1.8, Sugar 0.5, Protein 63.3

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