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Gigel Frone: "this recipe is amazing " Read More
13Ingredients
6Hours
950Calories
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Description
A curious brine of hot peppers and pickle juice paves the way to juicy fried chicken with crispy browned skin. Use Carla's tips to carve, dredge and fry your way to a truly celebratory meal.
Ingredients
US|METRIC
12 SERVINGS
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NutritionView More
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950Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories950Calories from Fat690 |
| % DAILY VALUE |
| Total Fat77g118% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium2800mg117% |
| Potassium370mg11% |
| Protein28g |
| Calories from Fat690 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber1g4% |
| Sugars23g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium2% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(12)
John Burgos 8 months ago
I brined the chicken and then sous vide the chicken for 45 min. After you sous vide it you can put in the fridge so you can finish deep frying it at your convenience. Omg the best chicken I have ever had in my life!
Erin Callison a year ago
Yummy! When I worked at guys smokes house (diner, drive ins, and dives.. that guy fieri) his secret to his “chicken fried chicken” was a two days of brining it in buttermilk and pickle juice ;) sooo good!)
Ashleigh 2 years ago
It was amazing I literally ate this chicken every day for a week amazing recipe and was actually really easy to make
Vance Smith 3 years ago
Darn good chicken. TAKE YOUR TIME, don’t rush it. A person who takes their time, makes the best fried chicken.
Derek 4 years ago
Loved it! The brine made the chicken so moist and tasty. I loved the way she carved the chicken into a "cut ten." I really recommend using fresh oil though, otherwise it might make your skin burnt and chicken under done.
Yehuda Katz 4 years ago
Amazing amazing amazing. I didn't think I'd be able to make good fried chicken on the first try but this recipe worked perfectly. One thing: I used a deep fryer because managing hot oil on a stove sucks, and I'm happy I did.