Art Smith's Fried Chicken

Ingredients

  • For the buttermilk brine:
  • 1 to 1/2 pound chicken, cut into 8 pieces
  • 1/2 cup kosher salt
  • 1/2 gallon water
  • 1 quart buttermilk
  • For the 'dredge':
  • 3 cups of White Lilly Self-Rising Flour
  • 1 cup of pulverized corn flakes
  • 1 tablespoon of black pepper
  • 1 teaspoon of hot red pepper
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder

Description

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