Summer Savory Brined Fried Chicken
Recipe GLPReac87e23deb616
Crispy, golden fried chicken infused with summer savory and brined for maximum tenderness and flavor. Marinated chicken pieces are coated in a seasoned flour mixture and pan-fried until perfectly golden, then finished in a warm oven. A Southern classic that's naturally dairy-free.
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Ingredients
2 quarts cool water
½ cup plus 1/2 teaspoon kosher salt
¼ cup brown sugar
3 tablespoons plus 2 teaspoons dried summer savory
1 teaspoon garlic powder
4 chicken legs
4 chicken thighs
2 cups all purpose flour
2 inches in a 12 inch skillet vegetable oil for frying
Directions
In a large pot or bowl, combine the cool water, 1/2 cup kosher salt, brown sugar, 3 tablespoons dried summer savory, and garlic powder. Stir until the salt and sugar are completely dissolved. This is your brine.
Place the chicken legs and thighs into a gallon-size resealable bag or a non-reactive bowl with a lid.
Pour the brine over the chicken pieces, ensuring they are fully submerged. Seal the bag or cover the bowl and refrigerate for at least 2 hours but no longer than 8 hours.
Remove the chicken from the brine and rinse each piece thoroughly under cool running water. Pat the chicken dry with paper towels until no excess moisture remains.
In a gallon-size resealable bag, combine the all purpose flour, the remaining 2 teaspoons of dried summer savory, and the remaining 1/2 teaspoon kosher salt. Shake to mix.
Place the dried chicken pieces into the flour mixture bag and seal. Shake and toss until all pieces are evenly coated. Remove the coated chicken and allow it to rest for 15 minutes at room temperature. While resting, preheat your oven to the warm setting, line a baking sheet with paper towels, and place a wire cooling rack on top.
Heat 2 inches of vegetable oil in a 12-inch skillet over medium heat until the oil shimmers and reaches frying temperature (about 350°F). Carefully lay 4 pieces of chicken skin-side down into the hot oil. Cover the skillet and fry for 6 to 7 minutes until the skin is golden brown.
Flip the chicken pieces and cook covered for another 6 to 7 minutes on the other side.
Remove the lid and continue cooking for an additional 2 minutes, stirring occasionally, until the chicken is golden brown all over and reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone.
Using tongs or a slotted spoon, transfer the cooked chicken to the prepared cooling rack in the warm oven to keep it hot while you repeat steps 7 through 9 with the remaining chicken pieces.
Once all chicken is cooked, transfer the pieces to a serving platter. Lightly sprinkle with additional salt if desired and serve immediately.
