- Deep Fryer: Professional grade deep fryers with temperature controls (e.g., Hamilton Beach Electric Commercial Style Deep Fryer 4 Qt.)
- Large Pot or Dutch Oven: For brine solution and small batches of chicken cooking (e.g., Le Creuset Cast Iron Dutch Oven, 12-inch)
- Mixing Bowls: Stainless steel or glass for mixing ingredients like marinades (e.g., Pyrex 5-Piece Set with Measuring Cups, 1 Quart)
- Whisk: For mixing brine solutions without air incorporation (e.g., KitchenAid Stainless Steel Balloon Whisk)
- Food Processor or Blender: For marinade and buttermilk slurry preparation (e.g., Cuisinart 14-Cup Food Chopper, Dishwasher Safe)
- Measuring Cups & Spoons: Precise measurements for brines and seasonings (e.g., OXO Good Grips Stainless Steel Measuring Cup Set with Measuring Spoons, 2-Piece)
- Digital Thermometer: To ensure safe internal chicken temperature (e.g., OXO Good Grips Instant Read Digital Food Thermometer)
- Tongs & Spatula Set: Safe handling and flipping of raw chicken in hot oil (e.g., Oxo Good Grips Stainless Steel Tongs with Silicone Coated Handle, 1-Piece)
- Cooling Rack Set: Draining excess oil from cooked chicken to maintain crispiness (e.g., Oxo Good Grips Stainless Steel Fry Pan with Silicone Handle, 10-Inch)
2 chickens, 3 pounds each, cut into 8 pieces each
Brine (recipe follows)
3 cups buttermilk
2 tablespoons plus 1 1/2 teaspoons kosher salt
3 cups of flour
1 tablespoon plus 1 1/2 teaspoons paprika
1 tablespoon plus 1 1/2 teaspoons cayenne pepper
3 teaspoons freshly ground black pepper
Oil for frying (I cook 4 pieces of chicken at a time in 8 cups of oil in a 5-quart pot.)
1/2 cup of sugar
1/4 cup salt
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon coriander seeds
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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