Best 5 Chile Apple Brined Fried Chicken Recipes

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Are you yearning for a truly unique and delectable culinary experience? Look no further than our exploration of the irresistible "Chile Apple Brined Fried Chicken"! Dive into a journey of flavors as we reveal the secrets behind this extraordinary dish, promising a tantalizing blend of sweet, savory, and spicy that will tantalize your taste buds like never before. Prepare to embark on a culinary adventure where chicken is transformed into a masterpiece through the magic of a flavorful brine, and crispy perfection is achieved with the golden touch of frying. Get ready to indulge in a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE CHICKEN BRINE



Apple Chicken Brine image

I made this up to go with some apple wine a friend had given us. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual.

Provided by Ellie

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

1 gallon vegetable broth, or to taste
½ gallon apple juice
1 cup kosher salt
1 teaspoon freshly ground black pepper, or more to taste
1 teaspoon herbes de Provence, or more to taste

Steps:

  • Stir vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence together in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable bag, and refrigerate until chilled.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 39 g, Fat 1.3 g, Fiber 2.3 g, Protein 2.2 g, Sodium 12313.8 mg, Sugar 32.9 g

APPLE-BRINED CHICKEN THIGHS



Apple-Brined Chicken Thighs image

I love the flavor of chicken baked with apples, and when I had a bumper crop of green beans, I wanted to include them, too. Brining chicken thighs give them great flavor.-Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 5 servings.

Number Of Ingredients 17

3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup packed brown sugar, divided
4 garlic cloves, minced
1 bay leaf
1 teaspoon whole peppercorns
2 cups cold water
10 bone-in chicken thighs (about 3-3/4 pounds)
One 2-gallon resealable plastic bag
1 pound fresh green beans, trimmed
3 medium tart apples, cut into wedges
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, combine the cider, onion, lemon, rosemary sprigs, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat; stir in water. Cool brine to room temperature., Place chicken in the 2-gallon resealable plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally., Place beans and apples in a greased roasting pan. Drain chicken; place in prepared pan. Bake, uncovered, at 400° for 40 minutes., Combine the minced rosemary, oil, pepper and remaining brown sugar; sprinkle over chicken. Bake 15-25 minutes longer or until a thermometer reads 170°-175° and beans are tender.

Nutrition Facts : Calories 580 calories, Fat 32g fat (8g saturated fat), Cholesterol 163mg cholesterol, Sodium 201mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 47g protein.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

PICKLE-BRINED FRIED CHICKEN



Pickle-Brined Fried Chicken image

Categories     Chicken     Fry     Brine     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Brine:
1 tablespoons yellow mustard seeds
1 tablespoons brown mustard seeds
1 1/2 teaspoons coriander seeds
1 cup apple cider vinegar
2/3 cup kosher salt
1/3 cup sugar
1/4 cup chopped fresh dill
Chicken:
8 skinless, boneless chicken thighs (about 3 pounds), halved, quartered if large
Vegetable oil (for frying; about 10 cups)
2 cups buttermilk
2 cups all-purpose flour
Kosher salt
Honey, flaky sea salt (such as Maldon), toasted benne or sesame seeds, hot sauce (for serving)
Special equipment:
A deep-fry thermometer

Steps:

  • Brine:
  • Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
  • Chicken:
  • Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
  • Fit a large pot with thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.
  • Meanwhile, place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet.
  • Working in batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6-8 minutes. Transfer to a wire rack set inside a baking sheet.
  • Drizzle chicken with honey; sprinkle with sea salt and benne seeds. Serve with hot sauce alongside.

BRINED AND FRIED CHICKEN



Brined and Fried Chicken image

To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 10 pieces

Number Of Ingredients 13

1 3 1/2 pound chicken, cut into 10 pieces
2 quarts cold water
2/3 cup coarse salt
1/3 cup granulated sugar
1/3 cup molasses
8 sprigs fresh thyme
2 bay leaves
2/3 cup all-purpose flour
2/3 cup fine ground cornmeal
1/2 teaspoon coarse salt
1 teaspoon crushed red pepper flakes
4 large eggs
3 quarts vegetable oil, for frying

Steps:

  • Combine 1 cup water with remaining brining ingredients in small saucepan over medium heat, stirring just until salt and sugar are dissolved. Remove from heat and cool to room temperature. Combine brine mixture with remaining cold water in a large bowl or deep baking dish. Add chicken to bowl, making sure chicken is covered with the brining liquid. Store in fridge at least 8 hours and up to 24 hours.
  • Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Coat chicken in flour mixture, then eggs, and again in flour mixture. Transfer to a rimmed baking sheet lined with a cooling rack.
  • Heat oil to 350 degrees in a large pot. Working in 2 batches, fry chicken for 15 minutes, turning once, until chicken is deep golden brown. Transfer to a paper towel-lined plate to drain. Serve hot or cold.

Tips:

  • For the best flavor, use a flavorful brine like the one in this recipe.
  • When frying the chicken, maintain a constant oil temperature of 350°F (175°C) to ensure even cooking.
  • Use a meat thermometer to check the internal temperature of the chicken to ensure it has reached 165°F (74°C), indicating it is fully cooked.
  • If you don't have a meat thermometer, cut into the thickest part of the chicken to check if the juices run clear, indicating it is cooked through.
  • Serve the fried chicken immediately with your favorite sides like mashed potatoes, coleslaw, or french fries.

Conclusion:

This Chile Apple Brined Fried Chicken is a delicious and flavorful dish that is perfect for any occasion. The brine infuses the chicken with incredible flavor, while the frying process creates a crispy and golden crust. Served with your favorite sides, this dish is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting way to prepare chicken, give this recipe a try. You won't be disappointed!

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