Happy Birthday Stacey Fried Chicken Recipes

FRIED CHICKEN WITH DILL SALT

Steps:

• For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
• For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
• For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
• Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
• Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
• Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

PERFECT FRIED CHICKEN

Steps:

• Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
• Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.
• One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.
• Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.
• Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
• Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).