Two-Day Marinated Fried Chicken
- SERVINGS: 4
Art & Soul · Washington, DC
This tender, juicy fried chicken is marinated twice: first in a brine, then in a Tabasco-buttermilk mixture. Art Smith learned to brine chicken from his good friend Scott Peacock, chef at Watershed in Decatur, Georgia.
- 1/2 cup plus 1 teaspoon kosher salt
- 4 quarts cold water
- One 4-pound chicken, cut into 8 pieces
- 1 quart buttermilk
- 2 tablespoons Tabasco
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Old Bay Seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for frying
- In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.
- Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.
- In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.
- Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.