comScore
ADVERTISEMENT

Fried Chicken with Dill Salt

Prep Time
30 min
Cook Time
25 min
Yields
4 servings

Dill adds fun flavour to fried chicken.

ADVERTISEMENT

ingredients

Buttermilk Brine

4
cups buttermilk
¼
cup pickle juice
¼
cup hot sauce, such as Louisiana Hot Sauce
1
tbsp minced fresh dill
2
tsp granulated garlic
2
tsp onion powder
Kosher salt and freshly ground black pepper
1
chicken, cut into 10 pieces

Dill Salt

1 ½
tbsp minced fresh dill
Kosher salt and freshly ground black pepper

Seasoning Flour

4
cups all-purpose flour
1
cup fine cornmeal
2
tbsp granulated garlic
2
tbsp smoked paprika
2
tbsp mustard powder
2
tbsp onion powder
Freshly ground black pepper
Canola oil, for deep-frying
ADVERTISEMENT

directions

Step 1

Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.

Step 2

Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.

Step 3

Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.

Step 4

Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.

Step 5

Preheat the oven to 350ºF. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350ºF. Set a wire rack over a baking sheet.

Step 6

Working with 3 or 4 pieces at a time (don’t overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165ºF and the meat shouldn’t be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

Rate Recipe

My rating for Fried Chicken with Dill Salt
ADVERTISEMENT