We love fried chicken. Come to think of it, who doesn't? Fried chicken defines summer in the USA. The only downsides being it can be a mess to make and tends to stink up the kitchen. Not a problem! We cook our chicken outside. It's more fun that way, and you never end up needing to wash the walls or with your kitchen smelling like a Popeye's in Lake Charles, LA.
Good fried chicken starts with good chicken. We prefer smaller, free range birds in the 3.5 to 4 pound range. Those aren't always easy to track down, but anything under 4.5 pounds will work fine. Once you have a chicken we think it's a good idea to brine it. There's no question that brining helps retain moisture; however you run the risk of winding up with too salty of a bird if not properly brined. Our experience proves that most brining recipes tend to be generic and provide inconsistent results. Because of this, we decided to take matters into our own hands and have been attempting to dial in the prefect balance of salt, sugar & lemon balanced against the weight of the bird and soaking time forour chicken brine.
Brine is measured in degrees. To accurately measure the degree of the brine, one needs a salinometer. The corresponding charts list the amount of salt in weight required to raise the saline reading to the desired level. Typically a chicken is brined between 17 to 22 degrees, with the higher number indicating a saltier brine. We prefer less salty, so we've been shooting for a brine in the 16-17 degree range. It's important to keep in mind that the charts indicate the degree when only salt is added to the water. Using other spices or sugar effects the reading. For example, when measuring the brine after only sugar has been added, the degree rises. We start with all our other spices prior to adding the salt. Then we just add salt until the salinometer reads 17.
With the brine prepared, it's a good idea to let it sit in the fridge over night prior to soaking the bird. The chicken will then brine in the fridge for 10-12 hours. Prior to frying we'll take it out of the fridge and let it warm up to just about room temperature.
Outside, we prepare the fire for frying, and set up the dipping station. We'll first dip in a mixture of flour, cayenne, garlic power & onion powder, followed by a dip into butter milk, then into a second dipping bowl of the flower and spice mix.
Brine is measured in degrees. To accurately measure the degree of the brine, one needs a salinometer. The corresponding charts list the amount of salt in weight required to raise the saline reading to the desired level. Typically a chicken is brined between 17 to 22 degrees, with the higher number indicating a saltier brine. We prefer less salty, so we've been shooting for a brine in the 16-17 degree range. It's important to keep in mind that the charts indicate the degree when only salt is added to the water. Using other spices or sugar effects the reading. For example, when measuring the brine after only sugar has been added, the degree rises. We start with all our other spices prior to adding the salt. Then we just add salt until the salinometer reads 17.
With the brine prepared, it's a good idea to let it sit in the fridge over night prior to soaking the bird. The chicken will then brine in the fridge for 10-12 hours. Prior to frying we'll take it out of the fridge and let it warm up to just about room temperature.
Outside, we prepare the fire for frying, and set up the dipping station. We'll first dip in a mixture of flour, cayenne, garlic power & onion powder, followed by a dip into butter milk, then into a second dipping bowl of the flower and spice mix.
We were shooting for about 320 degrees. Another important element to good fried chicken is to keep the fire hot! - This is fairly easy to accomplish with the propane cooker. Those things can put off some heat, and can adjust the heat of the oil rather quickly Just make sure you use a thermometer, and keep an eye on it. With the cooker dialed in, just let the magic happen.
Roxy being the good dog she is, keeps a careful eye on the chicken for us as it comes out of the peanut oil.
It came out well. Crunchy - not too salty with just enough cayenne heat!
plated with some summer sides -
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