World's Best Fried Chicken

Ingredients

How to Prepare

   Chicken roaster (7 lbs. – fresh)

   Peanut oil (8 – 9 cups)

   Bacon fat (1 ½ cups)

 

  Brine:

   Cultured buttermilk (4 cups)

   Lemon (1)

   Cayenne pepper (1 tbsp.)

   Salt (1 cup)

   Paprika (1 tbsp.)

   Garlic (5 cloves)

   Thyme (2 tbsp.)

   White sugar (1/3 cup)

   Brown sugar (1/3 cup)

   Freshly ground black pepper (2 tbsp.)

 

  Breading:

    Flour (4 cups)

    Cornmeal (1 cup)

    Cornstarch (1 cup)

   Cayenne (1 tsp.)

   Paprika (1 tsp.)

   Thyme (1 tbsp.)

   Baking powder (2 tsp.)

   Salt (1 tbsp.)

   Freshly ground black pepper (1 tbsp.)

 

  Batter:

   Milk (2 cups)

   Eggs (4)

   White wine (1 cup)

 

 

    

Steps:

Chicken:

  1. Break down the chicken.
    1. Cut the breasts in half – should have 10 pieces of chicken in total: 
      1. 4 breasts
      2. 2 thighs 
      3. 2 wings 
      4. 2 drumsticks.
  2. Poke each piece of chicken 3 – 4 times with a knife to all the brine to soak in the chicken.

Brine:

  1. Roughly chop the garlic cloves saving the skin. 
  2. In a large bowl, place 1 lemon: juiced and then quartered, cultured buttermilk, salt, cayenne pepper, paprika, freshly ground black pepper, thyme, white and brown sugar. 
    1. Stir well to ensure all the ingredients are mixed together. 
  3. Put the chicken pieces in the brine and fully submerge.
  4. Cover and refrigerate overnight.

Breading:

  1. In a large bowl, mix all of the ingredients together.
  2. Remove the chicken from the brine.
    1. Let it sit on a wire rack for 2 – 3 minutes so that excess brine can drop off.
  3. Press each piece of chicken into the breading to ensure it gets in every space. 
    1. Using your hands really press the breading into the chicken.

Batter:

  1. In a large bowl, mix all of the ingredients together. 
  2. Dip the wet chicken pieces in the batter. 
  3. Dip into the breading for a 2nd coating. 
    1. Set aside on a wire rack.
  4. In a deep pan at 375 degrees, heat up the 8 – 9 cups of peanut oil and 1 ½ cup of bacon fat. 
  5. Fry 4 – 5 pieces at a time.
    1. Fry first side covered for 6 – 7 minutes.
    2. Turn to the other side and fry uncovered for 8 – 10 minutes. 
  6. Remove from the oil and set on wire racks.
  7. Sprinkle pieces with salt and a touch of lemon zest. Enjoy!