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Simply Southern Fried Chicken

Source of Recipe

From "Oh Gussie!" by Kimberly Schlapman


Recipe Introduction

"People get all worked up about fried chicken. That's just the way it is. I like my fried chicken the way my grandmother Bramlett made it�simple. I don't need a lot of hoopla! Taking the one extra step (which really does make a difference) of brining the chicken overnight produces the most tender, moist fried chicken. Save the 'eleven herbs and spices' for something else. When it comes to fried chicken, just keep it simple with salt and black pepper."

List of Ingredients

◦ � cup kosher salt, plus more to taste
◦ One 3- to 5-pound whole chicken, cut into 8 pieces
◦ Freshly ground black pepper
◦ All-purpose flour, for dredging
◦ Coconut oil, for deep-frying


Recipe

In a large deep bowl or large stockpot, mix the � cup salt in 1 gallon water until the salt dissolves. Place the chicken pieces in the salted water. You can use a plate as a weight to submerge the chicken in the brine if needed. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Remove the chicken from the brine and dry it very well with paper towels. (Discard the brine.) Season the chicken with salt and pepper. Dredge the chicken pieces in the flour and let them rest for 10 to 15 minutes at room temperature.

In the meantime, heat coconut oil in a large cast-iron skillet over medium heat to 350� F. When melted, the oil should reach halfway up the pan. Working in batches so that the chicken has enough room to cook, carefully place the pieces of chicken in the hot oil. Fry on both sides until browned, crispy, and cooked through: The wings and breasts should take 10 to 12 minutes, and the thighs and legs should take 15 to 20 minutes. The internal temperature of the chicken should always be around 180� F. Remove from the pan and drain on paper towels.

Makes 4 servings





❧ If you're a novice chicken fryer, cook your light meat and dark meat in separate batches, and use a meat thermometer. There's just nothing worse than biting into a crispy, browned piece of chicken only to find it underdone. The internal temperature for the chicken should read around 180� F when done.

❧ I like cold fried chicken. My grandmother Bramlett seemed to always have a plate of fried chicken covered in wrinkly tin foil in her icebox. Sometimes I'll stash a drumstick in the refrigerator for a secret snack later.