A North Carolina Fried Chicken Style You Must Try (Dipped) | Full Episode | Cook's Country (S11 E3)

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Add 2 quarts of cold water to a bowl.

Whisk in 1/2 cup of salt and 1/4 cup of sugar until dissolved to create a brine.

Break down a whole 4-pound chicken into parts for even cooking.

Make small incisions in the skin of the leg and bend it back to pop out the joint, then cut along the bone.

Repeat for the wing, making small incisions until the knuckle is exposed.

Remove the backbone by cutting on either side of the breast to break through the rib bones.

Split the breast in half by making small incisions until hitting bone, then use a heavy knife to cut through the breastbone.

Cut the breast crosswise into smaller pieces for even cooking.

Separate the leg from the thigh by cutting through the white sinew.

Leave the wings whole and add all chicken parts to the brine, refrigerating for at least 1 hour or up to 4 hours.

After brining, prepare the coating by mixing 1 1/4 cups of flour, 3/4 cup of corn starch, 1 teaspoon of baking powder, 1 teaspoon of granulated garlic, 1 teaspoon of salt, and 2 teaspoons of black pepper in a bowl.

Add 2 tablespoons of water to the dry mixture and rub it between fingers to create craggy bits.

Take the chicken from the brine without draining or patting dry and press it into the coating to create a thick layer.

Place the coated chicken skin side up on a rack to avoid cross-hatching.

Refrigerate the coated chicken for at least 30 minutes or up to 2 hours to allow the flour to hydrate.

Heat oil to 350 degrees Fahrenheit, using an instant read thermometer to check the temperature.

Add half a batch of chicken to the hot oil carefully to avoid splattering.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens