Cider Brined Fried Chicken
Get ready to elevate your fried chicken game with this irresistible Cider Brined Fried Chicken recipe! Brimming with flavor, this dish starts with a tenderizing apple cider brine infused with garlic, fresh thyme, and black peppercorns, ensuring every bite is juicy and flavorful. The chicken is then coated in a perfectly seasoned blend of flour, cornstarch, and spices like paprika and cayenne for a crispy golden crust with just the right kick. After a dip in tangy buttermilk and a quick rest to lock in the breading, the chicken is fried to perfection for a crunchy exterior and tender, succulent interior. Perfect for family dinners, picnics, or game-day spreads, this modern take on classic fried chicken is guaranteed to impress. Ideal keywords: apple cider brined chicken, crispy fried chicken, buttermilk fried chicken, seasoned breading, juicy fried chicken recipe.
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Ingredients
- 4 cups Apple cider
- 2 cups Water
- 0.25 cup Salt
- 0.25 cup Brown sugar
- 4 Garlic cloves, smashed
- 4 Fresh thyme sprigs
- 1 tablespoon Black peppercorns
- 3.5 pounds Bone-in, skin-on chicken pieces (legs, thighs, wings, or breasts)
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Buttermilk
- 6 cups Vegetable oil (for frying)
Directions
Step 1
In a large pot, combine the apple cider, water, 1/4 cup salt, brown sugar, smashed garlic, thyme sprigs, and peppercorns. Stir over medium heat until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
Step 2
Place the chicken pieces in a large zip-top bag or container. Pour the cooled brine over the chicken, ensuring all pieces are submerged. Seal or cover and refrigerate for 8-12 hours.
Step 3
After brining, remove the chicken from the liquid and pat each piece dry with paper towels. Discard the brine.
Step 4
In a large shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 2 teaspoons of salt, and black pepper.
Step 5
Pour the buttermilk into a separate shallow bowl.
Step 6
Dip each piece of chicken into the flour mixture, then into the buttermilk, and once more into the flour mixture. Press the flour onto the chicken to create a thick, even coating. Set each coated piece on a wire rack and let rest for 15 minutes to help the coating adhere.
Step 7
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
Step 8
Fry the chicken in batches, making sure not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C) at the thickest part.
Step 9
Transfer the fried chicken to a clean wire rack or a plate lined with paper towels to drain any excess oil.
Step 10
Serve hot and enjoy!
Nutrition Facts
| Serving size | (5152.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 16665.2 |
| Total Fat 1683.4g | 0% |
| Saturated Fat 280.6g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1323.7mg | 0% |
| Sodium 34743.5mg | 0% |
| Total Carbohydrate 217.4g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 154.8g | |
| Protein 305.7g | 0% |
| Vitamin D 333.1IU | 0% |
| Calcium 972.3mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 5039.2mg | 0% |
Source of Calories