French Laundrys Lemon Brined Fried Chicken Recipes

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CRISPY LEMON-FRIED CHICKEN



Crispy Lemon-Fried Chicken image

"THIS IS my husband's favorite chicken dish. He loves it done very crispy and well browned. The steps of soaking the chicken pieces in salted lemony water and re-crisping are the secrets to this recipe."

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

2 broiler/fryer chickens (2 to 3 pounds each), cut up or 16 pieces of chicken
3-1/2 teaspoons salt, divided
2 to 3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon paprika
1/8 teaspoon pepper
Oil for deep-fat frying
2 tablespoons hot water

Steps:

  • Place chicken pieces in a large bowl; add 3 teaspoons salt, lemon juice and enough water to cover chicken. Cover and refrigerate overnight. , Drain thoroughly. In a resealable plastic bag, combine the flour, paprika, pepper and remaining salt. Add chicken pieces; seal bag and toss to coat. , In a large skillet, heat 1/2 in. of oil to 375°. Add chicken; brown on all sides, about 20 minutes. Reduce heat. Carefully add water; cover and cook for 20 minutes or until juices run clear. Uncover; cook 10 minutes longer or until chicken is crisp.

Nutrition Facts : Calories 550 calories, Fat 39g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1123mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein.

FRENCH LAUNDRY'S LEMON BRINED FRIED CHICKEN



French Laundry's Lemon Brined Fried Chicken image

Chef Thomas Keller of Napa Valley's famous French Laundry and Ad Hoc restaurants has just written a cookbook called "Ad Hoc at Home"; this amazing dish is featured. To make this juicy and delectably crisp chicken, chef Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant.

Provided by Raquel Grinnell

Categories     Chicken

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 gallon cold water
1 cup kosher salt
2 teaspoons kosher salt
1/3 cup honey
12 bay leaves
1 head garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
fresh thyme, 1 small bunch
fresh parsley, 1 small bunch
2 lemons, use finely grated zest and juice of both
2 whole chickens, 3 pounds each
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk
vegetable oil, for frying
rosemary and fresh thyme sprig, for garnish

Steps:

  • In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
  • Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
  • In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
  • In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces.
  • Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Nutrition Facts : Calories 990.7, Fat 54.2, SaturatedFat 15.6, Cholesterol 246.3, Sodium 14888.8, Carbohydrate 58.9, Fiber 3.2, Sugar 15.9, Protein 65.5

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