Adapted from West Coast Prime Meats Cooks © 2015
- Two quarts water
- Four ounces (eight tablespoons) kosher salt
- Two ounces (four tablespoons) sugar
- Zest from half of a lemon, white pith removed
- Zest from half of an orange, white pith removed
- Sprig of fresh rosemary
- Sprig of fresh oregano
- Four sprigs of fresh thyme
- Three small cloves garlic, peeled and crushed
- Two parsley stems
- Ten black peppercorns
- One bay leaf
- One and a half teaspoons chile flake
- One and a half teaspoons fennel seed
- One and a half teaspoons whole grain mustard
- One whole chicken, giblets removed and rinsed inside and out
- In a large sauce pan over medium-high heat, bring the water, salt and sugar to a boil. Remove from heat and add remaining ingredients except the chicken. Let stand for one hour.
- Pour the brine into a sealable container large enough to hold it and the chicken. Completely cool the brine, then add the whole chicken, cover the container and allow the chicken to brine, refrigerated, for 30 hours.
- One whole, brined chicken
- One quart buttermilk
- Cut the chicken into legs, thighs, wings and breasts, keeping the skin on and bones in.
- Cover the chicken with the buttermilk and let sit for 24 hours, refrigerated.
- Two quarts (64 ounces) frying oil
- Five cups all-purpose flour
- One tablespoon salt
- One tablespoon black pepper
- Pieces from one whole brined and marinated chicken (see instructions)
- Strain the chicken pieces from the buttermilk and set aside.
- Fill a deep cast iron fry pan halfway with cooking oil and heat over medium heat to 350 degrees Fahrenheit. Work to maintain that temperature throughout the cooking process.
- Season the flour with the salt and pepper, coat each piece of chicken with flour (it’s okay if there’s some excess flour), transfer to a tray and let stand for 10 minutes before frying.
- Cook eight to ten minutes, then flip and cook the other side for eight to ten minutes. You do not want to crowd the chicken in the pan, so you will probably need to fry in two batches. If the oil level dips below the halfway mark after the first batch, fill to the right level, allow the oil to return to 350 degrees Fahrenheit, then continue frying.
- Allow the chicken to drain on a cooling rack, then serve.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Chef/Partner, Pappas Artisanal