by annesfood
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2 pounds
chicken thighs, boneless
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3 cups
buttermilk or sour milk
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3 tablespoons
coarse sea salt
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2 tablespoons
sugar
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4
garlic cloves, crushed
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1/2 tablespoon
ancho chili powder
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1-2 teaspoon
cayenne pepper
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1 tablespoon
fresh sage, chopped
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2
bay leaves, crushed
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Mix all ingredients for the brine. Add the chicken, and let it rest in the fridge for about 3 hours.
Ask the hotline about this step!Remove the chicken pieces and put them on a rack to drain a bit. Don't wipe off any brine though, but try to shake off any large pieces of garlic that might stick. Let the chicken drain for about two hours.
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1
egg
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1 cup
buttermilk or sour milk
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1 teaspoon
baking powder
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3 cups
flour
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1 teaspoon
baking powder
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1 teaspoon
cayenne pepper
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1 teaspoon
ancho chili powder
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1 tablespoon
fresh thyme
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Beat the egg and the buttermilk with the first teapoon of baking powder in a bowl. Mix flour, the second teaspoon of baking powder, cayenne pepper, chili powder and thyme in a shallow baking dish.
Ask the hotline about this step!Dip the chicken pieces in the batter and dredge them with the flour mixture.
Ask the hotline about this step!Finally, fry in a deep fryer at about 175°C (350°F), for 6-7 minutes or until your chicken is golden and crispy, and well cooked through.
Ask the hotline about this step!So, I made this tonight and while I really adapted recipe because I was short on time (no brine), the baking powder did indeed produce the crispiest fried chicken I've ever made. Thanks for this stroke of genius.
Baking powder...who knew. Not a good idea looking at this during lunch time. I'm drooling now.
Kristen is the Senior Editor of food52.
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Crushing the bay leaves.
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The fresh sage smelled wonderful.
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The brine ingredients: sea salt, sugar, garlic, ancho chili powder, cayenne, sage, and bay leaves.
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Stirring in the buttermilk is very interesting, apparently.
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Annesfood calls for boneless chicken thighs. We found it very difficult to find anything but boneless and skinless, so we took a moment and just boned them ourselves!
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The chicken marinated in the buttermilk brine for roughly 3 hours.
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After removing the chicken from the brine, we drained it for about an hour per side.
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To make the batter, annesfood had us whisk together buttermilk, an egg, and some baking powder. The baking powder made the coating extra crisp.
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The coating mixture.
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Since the chicken is boneless, it cooked more quickly than fried chicken usually does.
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A supercrunchy crust makes all the difference.
This recipe is great! I could not find boneless thighs so easily and did not have the time to make my own so I just kept the bones in and let it cook for longer. Juicy chicken that is really flavorful. But it is lacking salt in the batter to make the crispy bits that fall off more tasty. I made a large batch and put some in the fridge. I was still able to restore the crispiness and not lose moisture when reheating in the oven a few days later. Mmm Yummy!