Fried Chicken

Art Smith's recipe

Ingredients

Brine

• 1/2 gallon cold water
• 1/2 cup kosher salt
• 1/2 teaspoon black peppercorns
• 3 sprigs rosemary
• 5 sprigs thyme
• 4 cloves garlic
• 2 bay leaves
• 1 whole chickens, cut into 10 pieces
• 2 cups buttermilk

Egg Wash

• 3 large eggs
• 1 1/2 teaspoons hot sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Dredge

• 1 1/3 cups all purpose flour

• 1 1/3 cups self rising flour

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons onion powder

• 1 1/2 teaspoons salt

• 1 Tablespoon paprika

• 1/4 teaspoon cayenne

• 1 teaspoon dried thyme

• Oil, for frying

Directions

Start the brine two days before frying. Add the water, salt, peppercorns, rosemary, thyme, garlic, and bay leaves to a large stockpot. Bring to a simmer and stir until the salt dissolves. Turn off the heat, add the chicken pieces, and place in the refrigerator for 24 hours.

Pour the buttermilk into a large plastic bag or lidded container. Remove the chicken from the brine and add to the buttermilk; discard the brine. Return the chicken to the fridge for another 24 hours.

Mix together the flours, garlic powder, onion powder, salt, paprika, cayenne, and thyme. Add more salt if needed.

In a large mixing bowl, whisk together the eggs, hot sauce, salt and pepper. Drain the chicken from the buttermilk and put in the bowl with the egg wash. Turn the chicken pieces to coat them with the egg wash.

Remove 2 pieces of chicken at a time from the egg wash, letting the excess liquid drain off. Roll in the seasoned flour. Shake off any excess flour and lay the chicken on a wire rack until ready to fry. Repeat with all the remaining chicken pieces.

Pour oil into a large cast iron pan to a depth of 1 inch and heat over medium-heat until it registers 325 °F on a deep-frying thermometer. Place 4 to 6 pieces of chicken into the oil. Turn each piece about every 2 minutes. If the chicken begins to darken, turn the flame on the stove down slightly to adjust the temperature. Cook the chicken until it reaches an internal temperature of 180 °F. Give the oil 5 minutes to reach the proper temperature before dropping in the next batch of chicken.

Place the fried chicken on a plate lined with paper towels to absorb excess oil and keep at room temperature until ready to serve.