GLAZED FRIED CHICKEN WITH OLD BAY AND CAYENNE
Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
Provided by Ari Kolender
Categories Chicken Kid-Friendly Summer Deep-Fry Bon Appétit South Carolina Small Plates
Yield 8 Servings
Number Of Ingredients 16
Steps:
- Chicken:
- Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes. Remove from heat and stir in hot sauce and 8 cups ice water. Add chicken to brine, cover, and chill 4 hours.
- Combine 2 cups flour and 3 tablespoons Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning. Place buttermilk in a medium bowl. Remove chicken from brine and pat dry with paper towels.
- Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess. Place chicken on a wire rack set inside a rimmed baking sheet. Discard flour mixture, which will be wet at this point, and repeat process with remaining flour, Old Bay, buttermilk, and chicken; place on another wire rack set inside a rimmed baking sheet. Chill, uncovered, 12-24 hours.
- Glaze and assembly:
- Let chicken stand at room temperature 30 minutes.
- Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Set glaze aside.
- Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 325°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10-12 minutes per batch. Transfer chicken back to wire racks and let rest 5 minutes. Brush lightly with glaze (reheat glaze, if needed) and let cool. Store on racks at room temperature up to 3 hours ahead.
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Mohamad Saleem
[email protected]This recipe is a keeper! The chicken is crispy and flavorful, and the glaze is to die for. I've made it several times now, and it's always a hit.
Donia Elhamri
[email protected]This is my new favorite fried chicken recipe. The chicken is crispy and juicy, and the glaze is amazing. I will definitely be making this again and again.
kindness chekwas
[email protected]I made this recipe for dinner last night and it was a hit! The chicken was crispy and flavorful, and the glaze was delicious. I will definitely be making this again.
Baljka Bayrmagnai
[email protected]This is the best fried chicken recipe I've ever tried. The chicken is so juicy and tender, and the glaze is amazing. I will definitely be making this again and again.
Philip Adedibu
[email protected]I love this recipe! It's so easy to make and the chicken is always delicious. I've made it several times now, and I've never been disappointed.
Prishma Bhandari
[email protected]This recipe is a winner! The chicken is crispy and flavorful, and the glaze is to die for. I've made it several times now, and it's always a hit.
adam korek
[email protected]This is my new favorite fried chicken recipe. The chicken is crispy and juicy, and the glaze is amazing. I will definitely be making this again and again.
Sartaj Abbasi Sartaj Abbasi
[email protected]I made this recipe for dinner last night and it was a hit! The chicken was crispy and flavorful, and the glaze was delicious. I will definitely be making this again.
Richard Gmail
[email protected]This recipe is easy to follow and the chicken turned out perfectly. The glaze is delicious and adds a nice touch of sweetness. I will definitely be making this again.
Miller Marley
[email protected]This is the best fried chicken recipe I've ever tried. The chicken is so juicy and tender, and the glaze is amazing. I will definitely be making this again and again.
Mohamed Rifakath
[email protected]I love this recipe! The chicken is crispy and flavorful, and the glaze is to die for. I've made it several times now, and it's always a hit.
Brayan Yobby
[email protected]This fried chicken recipe is a keeper! The Old Bay and cayenne pepper give it a delicious flavor that's perfect for a party or a weeknight meal. I'll definitely be making this again.