Fried Chicken With Dill Salt Recipes

PICKLE-BRINED FRIED CHICKEN SANDWICH

Steps:

• Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
• While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
• When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
• In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
• Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
• Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
• Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
• Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.

DEEP SOUTH FRIED CHICKEN

Steps:

• Heat the shortening in a large, cast iron skillet over medium-high heat.
• In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
• Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

CRISPY SKIN CHICKEN WITH DILL AND GARLIC SAUCE

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 150°F, 45-50 minutes.
• Meanwhile, pulse garlic in a food processor until finely chopped. Heat 1 cup oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 tsp. salt. Set garlic oil aside for serving.
• Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 2 cups vegetable oil over medium-high until thermometer registers 350°F. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn't finished roasting yet.
• As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 350°F if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6-8 minutes. Transfer to clean wire racks as you go; season lightly with salt.
• Meanwhile, combine potatoes and 2 Tbsp. salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10-15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 1/3 cup reserved garlic oil, season with salt, and toss to combine.
• Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.

DIVINE SUMMERTIME CHICKEN SANDWICH

Steps:

• In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.
• Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.
• Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.

FRIED CHICKEN DRUMSTICKS WITH CUMIN SALT

Steps:

• In a large sealable plastic bag combine buttermilk and 1/2 tablespoon cumin. Add drumsticks and seal bag, pressing out excess air. Marinate drumsticks at room temperature 15 minutes. In another plastic bag combine flour and salt and pepper to taste. In a small cup stir together remaining 1/2 tablespoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 4 1/2- to 5-quart kettle (preferably cast-iron) heat oil until a deep-fat thermometer registers 345° F. Just before oil reaches 345° F. drain half of drumsticks. Add drumsticks to bag with flour mixture and shake to coat, knocking off excess. Using tongs lower floured drumsticks carefully into hot oil. Fry drumsticks, turning occasionally and regulating heat to keep oil at a constant 345° F., until mahogany-colored and cooked through, about 12 minutes. Transfer fried drumsticks with tongs to a rack set over paper towels to drain and season while hot with half of cumin salt. Prepare remaining drumsticks in same manner.

BUTTERMILK FRIED CHICKEN WITH DILL

Steps:

• Rinse chicken and pat dry; set aside.
• Fill a large frying pan to 1/2 its depth with cooking oil.
• Heat to 325 degrees.
• Combine flour, dill weed, garlic salt and pepper in a medium bowl.
• Fill another bowl with the buttermilk.
• Place chicken, one piece at a time in the buttermilk.
• Shake of excess milk.
• Coat lightly in flour mixture.
• Shake off excess flour.
• Dip again in the butter milk and the flour mixture.
• Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
• Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
• Drain on paper towels.
• Let stand for 5 minutes before serving.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY

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!

CRISPY GARLIC CHICKEN WITH DIPPING SALT

Steps:

• Set a fine sieve over a small bowl. Add 2 tablespoons of kosher salt, the five-spice powder and bouillon cube and rub them through the sieve. Set the chicken on a platter. Rub the spice blend all over the chicken inside and out and refrigerate it for 4 hours.
• In a medium saucepan, combine the vinegar with the water, brown sugar and baking powder and cook over moderately high heat, stirring occasionally, until the sugar has dissolved. Transfer the syrup to a large bowl and let cool to room temperature. Stand the chicken in the syrup and ladle the syrup over it several times. Transfer the chicken to a rack set over a plate and refrigerate overnight. Bring to room temperature before cooking.
• Pat the chicken dry inside and out with paper towels. In a large wok, heat 3 cups of the oil to 375° over moderately high heat. Carefully lower the chicken into the hot oil, breast side up, and cook until deeply browned on the bottom, about 20 minutes. Insert a large fork into the cavity and carefully transfer the chicken to a plate. Turn the chicken over and lower it into the hot oil, breast side down. Fry the chicken until deeply browned and cooked through, about 20 minutes longer.
• Meanwhile, in a small skillet, toast the Szechwan peppercorns over moderate heat until fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Add 3 tablespoons of kosher salt and grind to a fine powder.
• Heat the remaining 1/4 cup of oil in a small skillet. Add the garlic and cook over low heat until golden, about 4 minutes. Transfer the garlic and oil to a small bowl.
• Transfer the chicken to a carving board, breast side up, and let rest for 10 minutes. Carve and arrange the pieces on a platter. Scatter the garlic and oil all over the chicken and serve with the spiced salt.