Yogurt Brined Fried Chicken (& General Fried Chicken How-To). Once you've brined fried chicken, you'll never cook it any other way. Brining is an easy way to ensure your chicken is juicy and has tons of flavor. I've even marinated it in curry yogurt.
Brining chicken wings before frying or baking means moist, well-seasoned wings. Chicken breasts are smaller cuts and brine quickly, perfect for weeknight How to Brine a Chicken for Frying It may seem impossible to improve on fried chicken, but the secret to an even more amazing piece of fried. Jazz up your basic fried chicken recipe with a FAGE Total Plain Greek yogurt. You can have Yogurt Brined Fried Chicken (& General Fried Chicken How-To) using 25 ingredients and 11 steps. Here is how you cook that.
Ingredients of Yogurt Brined Fried Chicken (& General Fried Chicken How-To)
- You need 3.5-4 of lbs. bone-in, skin-on chicken pieces. Large whole breasts should be quartered (and also not mistaken for half breasts ;).
- It’s of For the brine:.
- It’s 1/2 cup of yogurt.
- You need 3-3.5 teaspoons of kosher salt.
- Prepare 2 teaspoons of dried thyme.
- You need 2 teaspoons of dried sage.
- You need 2 teaspoons of onion powder.
- It’s 2 teaspoons of paprika.
- It’s 1.5 teaspoons of garlic powder (not garlic salt).
- It’s 1.5 teaspoons of sugar.
- Prepare 1/2 teaspoon of black pepper.
- It’s of For the dredge:.
- You need 2 cups of flour.
- It’s 1/2 cup of corn starch.
- You need 2.5 teaspoons of salt.
- It’s 2 teaspoons of sugar.
- It’s 2 teaspoons of dried thyme.
- Prepare 2 teaspoons of dried sage.
- Prepare 2 teaspoons of onion powder.
- Prepare 2 teaspoons of paprika.
- Prepare 1.5 teaspoons of garlic powder (not garlic salt).
- You need 1/2 teaspoon of black pepper.
- It’s of Other:.
- Prepare of vegetable or peanut oil for frying.
- Prepare of tongs for turning chicken safely.
The secret to this juicy chicken is the yogurt in the marinade, which keeps the meat moist even if it gets a little overcooked. Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Transfer to a paper towel-lined plate to drain.
Yogurt Brined Fried Chicken (& General Fried Chicken How-To) step by step
- Mix all brine ingredients in a large bowl and stir or whisk until all the salt and sugar have been dissolved..
- In a large mixing bowl, combine the chicken with yogurt brine and gently toss and massage everything together until the brine is evenly distributed throughout. It's a good idea to check each individual piece of chicken to ensure it's been thoroughly coated..
- Refrigerate the chicken and let it brine/marinate for at least 2 hours and up to 24 hours..
- 45 minutes before frying, take the chicken out of the fridge and let it come up in temperature. While it's doing that, prepare the dredge by combining all dredge ingredients in a large mixing bowl or casserole dish and stirring or whisking several times to evenly distribute all the seasonings..
- 10 to 15 minutes before frying, fill your large pot or pan (I like to use my wok, but you can use a Dutch or French oven, or a deep-ish cast iron skillet) to about 2/3 capacity with frying oil and preheat the oil over medium high heat to 350F to 365F. If you don't have a thermometer, you'll know the oil is ready for frying as soon as a good pinch of flour dropped in sizzles gently but immediately..
- Line a sheet pan or large platter with a brown paper bag or a double layer of paper towels and set it on the counter next to the stove..
- Working in batches of 3 to 4 pieces, coat the chicken completely with the dredge, shake off the excess, and gently slide the chicken into your oil. And again, if that flour doesn't begin to gently and immediately sizzle upon hitting that oil, resist the urge to let it fry anyway, and let the oil come up in temp before you put the chicken in..
- I like to put similarly sized/same type pieces in together, largest ones first. That way, a) each batch finishes cooking at roughly the same time and b) the larger pieces that have been fried first will retain heat longer while the smaller pieces are finishing up..
- Generally speaking, I find that thighs take longest – 15 to 18 minutes total, 7.5 to 9 minutes per side, and drums, whole wings, and breast pieces take 12 to 15 minutes total, 6 to 7.5 minutes per side. Don't forget to flip midway! :).
- When it's time to take the chicken out, using your tongs, gently shake off excess oil, and set it on your lined sheet pan or platter. And that's it! Looks like a lot, but it's pretty simple. The yogurt really does help to make moist, tender, flavorful fried chicken. :).
- Enjoy! :).
And instead of deep-frying the chicken, which uses a lot of oil, I pan-fried them, using about a quarter inch of oil in a cast iron skillet. Ideally, with the pan-fry technique, you use just enough oil so that when the meat is in the pan, the oil comes exactly halfway up the sides of the meat. Pickle Brined Spicy Fried Chicken Simple Comfort Food. Popeyes Extra-Crispy Spicy Fried Chicken Secret Copycat Restaurant. Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.