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Name: ZMan's Crispy Crunchy Fried Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American-South
Ingredients: 1 cup Kosher salt; 8 cups Water; 1 Chicken cut into frying pcs; 1 1/2 cups Flour All-purpose; 1/4 cup Cornmeal; 1 teaspoons Dried thyme; 1 teaspoon Dried oregano; Pinch of cayenne; 1 teaspoon Salt; 1 1/4 teaspoons Pepper ground fresh; 2 large Eggs; 1/2 cup Buttermilk; Peanut oil for frying

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INGREDIENTS

1 cup Kosher salt
8 cups Water
1 Chicken ; cut into frying pcs
1 1/2 cups Flour ; All-purpose
1/4 cup Cornmeal
1 teaspoons Dried thyme
1 teaspoon Dried oregano
Pinch of cayenne
1 teaspoon Salt
1 1/4 teaspoons Pepper ; ground fresh
2 large Eggs
1/2 cup Buttermilk
Peanut oil for frying

INSTRUCTIONS

In a large bowl or pot, dissolve 1 cup kosher salt in 8 quarts of water. Rinse chicken pieces and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.

Mix together the next 5 ingredients (flour through pepper) and place in a a large sealable plastic storage bag. Shake. In a medium bowl, whisk the eggs and then whisk in the buttermilk. Dip 1/2 the chicken pieces in the buttermilk, then place in the plastic bag. Shake, and place on a wire rack. Repeat for the remaining pieces. Put the rack on a baking sheet and place in the refrigerator for at least 1 hour, but preferably 2 hours.

Put oil in a large iron Dutch oven to a depth of 3/4 inch. Place over medium-high heat.

When oil reaches 365F arrange chicken pieces in the pan, skin side down, and cover pan. After 5 minutes remove the cover. Adjust heat level if necessary so that oil bubbles at a moderate pace; not too rapidly and not too slowly. Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while chicken is cooking.

Remove the fried chicken to the cleaned wire rack set over a baking sheet. Let drain for 5 minutes and serve.

NOTES

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ZMan's Crispy Crunchy Fried Chicken

1 cup Kosher salt
8 cups Water
1 Chicken cut into frying pcs
1 1/2 cups Flour All-purpose
1/4 cup Cornmeal
1 teaspoons Dried thyme
1 teaspoon Dried oregano
 Pinch of cayenne
1 teaspoon Salt
1 1/4 teaspoons Pepper ground fresh
2 large Eggs
1/2 cup Buttermilk
 Peanut oil for frying

In a large bowl or pot, dissolve 1 cup kosher salt in 8 quarts of  water. Rinse chicken pieces and add to bowl.  Cover and refrigerate  for 2 hours. Remove chicken pieces and rinse under cool water.  Clear  space in the refrigerator to accommodate a wire cooling rack.

Mix together the next 5 ingredients (flour through pepper) and place  in a a large sealable plastic storage bag.  Shake.  In a medium bowl,  whisk the eggs and then whisk in the buttermilk.  Dip 1/2 the chicken  pieces in the buttermilk, then place in the plastic bag.  Shake, and  place on a wire rack.  Repeat for the remaining pieces.  Put the rack  on a baking sheet and place in the refrigerator for at least 1 hour,  but preferably 2 hours.

Put oil in a large iron Dutch oven to a depth of 3/4 inch.  Place over  medium-high heat.

When oil reaches 365F arrange chicken pieces in the pan, skin  side down, and cover pan.  After 5 minutes remove the cover.  Adjust  heat level if necessary so that oil bubbles at a moderate pace; not  too rapidly and not too slowly.  Rearrange pieces if some are  browning more quickly than others.  After 5 more minutes, turn the  pieces over.  Cook uncovered for 8 to 10 more minutes or until done.  Meanwhile, thoroughly wash and dry the wire rack while chicken is  cooking.

Remove the fried chicken to the cleaned wire rack set over a baking  sheet. Let drain for 5 minutes and serve.

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Nutrition

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Serving Size: 1 Serving (719g)
Recipe Makes: 4 Servings

Calories: 905
Calories from Fat: 432 (48%)

Amt Per Serving		% DV

	Total Fat 48g	64 %
	Saturated Fat 14.1g	70 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 9.4g
Cholesterol 702.5mg		216 %
Sodium 14330.3mg		494 %
Potassium 745.2mg		20 %
Total Carbohydrate 48.7g		14 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 46.5g
Protein 65.7g		94 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 905

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