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MP\'s Brined and Buttermilked Fried Chicken.

Mud Pig
Mud Pig Posts: 489
edited November -1 in EggHead Forum
This week I decided to grab a couple of whole chickens and experiment with some different preparations for them. I've always find that you cannot replicate the flavor of a 24 hour brined chicken with any type of marinade or rub so I started off with a new brine that I wanted to try.

I brined both chickens for 24 hours, cut them up and roasted half of one of them on the egg for the 1st nights cook. The rest of the chicken was quartered and thrown into buttermilk for another 24 hours. I fried all those pieces up last night in a cast iron skillet. 48 hour brined and buttermilked fried chicken is about as good as it gets.

On to the pics.

I brined both chickens in 1 cup of brown sugar, 1 cup koser salt, 1/4 honey, thyme, rosemary, parsely, 3 bay leaves, a whole garlic bulb, and a lemon (juice and zest).
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Eveyone in the pool.
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After 24 hours I cut the chicken up, took half of one of them for the first night cook for me and the wife. On the grill at 350 with some corn.
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Roasted corn, risotto and a leg, thigh, and a wing. Flavor was spot on, tasted like I got it from a pollo place.
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Here is the rest of the chicken all quartered, ready for another nights soak, this time in buttermilk. See you tomorrow.
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24 hours later I battered them up with all purpose flour after seasoning them with a little chicken shake rub. (2 tbs kosher salt, 2 tbs paprika, 1 tsp garlic powder, 1 tsp cayenne, 1 tsp curry powder)
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Put some crash hots and corn on the egg to compliment the fried chicken.
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Frying the chicken in an iron skillet at 350 degrees, 12 minutes on each side. I did this outside with a hot plate cause it stinks up the house something fierce.
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All plated up, fried chicken, crash hots and corn.
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As you can see I was a bit chicken happy this week. Brined chicken is the way to go hands done, flavor can't be beat.

MP

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