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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Alhassan Abdul Haleem
[email protected]This recipe is a great way to spice up your average fried chicken.
Sealy Ssg
[email protected]I followed the recipe exactly and my chicken turned out perfect. I will definitely be making this again.
Souvik Biswas
[email protected]I'm not sure what I did wrong, but my chicken didn't turn out crispy.
Sonu son
[email protected]This is the best fried chicken recipe I've ever tried. The dill salt is a game-changer.
Stephanie Herbert
[email protected]I highly recommend this recipe. It's easy to follow and the chicken turns out delicious.
Gloria Florence
[email protected]This recipe is a keeper. I'll be making it again and again.
Mohammad Saad
[email protected]I would give this recipe a 10/10. It's that good!
Victor patrick
[email protected]I've made this recipe several times and it's always a hit. The chicken is always crispy and flavorful.
samiulazim 36
[email protected]This is my new favorite way to make fried chicken. It's so easy and the chicken always turns out perfectly.
Raja Husnain
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the chicken and asked for the recipe.
Dujon Brooks
[email protected]This recipe is a great way to use up leftover chicken. I had some rotisserie chicken that I shredded and used in this recipe. It turned out great!
George Fuson
[email protected]I'm not a big fan of dill, but I still enjoyed this chicken. The saltiness of the dill salt balanced out the dill flavor nicely.
Ayesa Ayesa
[email protected]Overall, this was a good recipe and I would recommend it to others.
MD Abir Khan
[email protected]I would have liked the chicken to be more crispy.
Kirui Stephen
[email protected]The chicken was a little dry, but the dill salt was delicious.
Lisa Villarreal
[email protected]This recipe was easy to follow and the chicken turned out perfectly. I'll definitely be making this again.
Nrrmal
[email protected]I love the combination of dill and salt on this chicken. It's a great way to add flavor without being too overpowering.
Tanis Mackendy
[email protected]This fried chicken with dill salt was a hit! The chicken was crispy and flavorful, and the dill salt added a unique and delicious touch.