What’s on the menu, chef?
Now, let me suggest you one good recipe that you may try in your favorite restaurant.
Pickle-Brined Fried Chicken
- For the brine, you will need:
- 1 tablespoon of yellow mustard seeds
- 1 tablespoon of brown mustard seeds
- 1 ½ teaspoon of coriander seeds
- 1 cup of apple cider vinegar
- â…” cup of kosher salt
- â…“ cup of sugar
- ¼ cup of chopped fresh dill
For the chicken:
- 8 skinless, boneless chicken thighs cut in halves or quarters
- 10 cups of vegetable oil
- 2 cups of buttermilk
- 2 cups of all-purpose flour
- 1 tablespoon of kosher salt
- 2 tablespoons of sesame seeds
To prepare the brine:
Add the mustard and coriander seeds to a dry, medium-sized saucepan, and heat over medium heat. Mix for about 3 minutes, until the mustards seeds begin to pop. After this, add the vinegar, salt, and sugar and bring to a boil. Reduce the heat and simmer, stirring often, until the salt and sugar get scrambled. This will take about 5 minutes. Then, remove from the heat, and stir in the dill and 4 cups of water. Leave it to cool.
After this, you can go on to prepare the chicken.
Brine the chicken in a large plastic bag. It should be left to chill for 3 hours. After you remove the chicken from the brine, cover it and chill it until it’s ready to be fried. Then, put the chicken in a large pot with the vegetable oil. Heat over medium-high heat until the thermometer registers 350F. Meanwhile, place the buttermilk in a large bowl. Add the flour in another large bowl and mix in the kosher salt. Working in batches, coat the chicken in the buttermilk, and then dredge in flour. Fry the chicken and when done, place on a baking sheet. Now, you only have to serve it and enjoy.