Tomorrow is National Fried Chicken Day (yes, that exists) and we’re celebrating with a fried chicken recipe from The Big Biscuit. The recipe makes 4-6 servings. Let’s dig in.
- 4-6 (7-ounce) skinless, boneless chicken breasts
For the brine:
- 4 quarts warm water
- 1⁄2 cup kosher salt
- 1 cup granulated sugar
- Juice of 1 lemon, leave the halved lemon rinds in the brine
- 2 tablespoons Cholula Hot Sauce
- 2-3 bay leaves
For the egg wash:
- 4 large eggs
- 4 cups whole milk
- 1/3 cup Cholula Hot Sauce
For the breading:
- 4 cups all-purpose flour
- 3 tablespoons kosher salt
- 2 tablespoons medium-grind black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon cayenne pepper
- Vegetable oil (for frying)
To prepare the brine:
- In a large stockpot, combine water, salt, and sugar, stirring to dissolve completely. Bring to a boil over medium heat.
- Stir in lemon juice, rinds, and bay leaves, then remove from heat and allow brine to cool completely.
- Place raw chicken on a cutting board, cover with plastic wrap, and lightly beat it with a mallet on each side for 20-30 seconds to flatten evenly.
- Once tenderized, drop chicken into the cooled brine for 24 hours and refrigerate.
To bread the chicken:
- In a mixing bowl, whisk eggs, milk, and hot sauce together until smooth.
- Combine flour, salt, pepper, onion powder, garlic powder, and cayenne in a shallow pie plate and whisk until all ingredients are evenly distributed.
- Remove the chicken from the brine and lightly pat dry with paper towels.
- Dip a chicken breast in the egg wash, then the breading, turning to coat completely. Place the breaded chicken breast on a baking sheet and repeat with remaining breasts until done.
To fry the chicken:
- In a table-top deep fryer or 8/10-quart Dutch oven, bring vegetable oil to 350 degrees.
- Using tongs, carefully place a single breast into the fryer for three to five minutes, turning half-way through.
- The chicken is done when the center is white all the way through, not translucent, and registers 165 degrees on a kitchen thermometer.
- Repeat the same process with the remaining breasts.