Golden Bird Fried Chicken
Golden Bird Fried Chicken
Ingredients
For the Brine
- 1 gallon water
- 1 cup salt
- 1/2 cup white vinegar
- 1/4 cup hot sauce
For the Chicken
- 8 chicken pieces, such as drumsticks, thighs, and wings
For the Dry Dredge
- 3 cups all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
For the Wet Dredge
- 2 large eggs
- 1/2 cup buttermilk
For Frying
- 4 cups vegetable oil, or other high smoke point oil, as needed for frying
Instructions
- 1
In a large bowl or container, combine 1 gallon of water, 1 cup of salt, 1/2 cup of white vinegar, and 1/4 cup of hot sauce. Mix thoroughly until the salt is completely dissolved.
⏱️ 5 min
- 2
Add the chicken pieces to the prepared brine. Ensure all chicken is submerged. Brine for at least 30 minutes, but preferably overnight (8 hours) in the refrigerator.
⏱️ 480 min
- 3
After brining, remove the chicken from the brine, rinse it well under cold water, and pat it completely dry with paper towels. This step is crucial for crispy skin.
⏱️ 5 min
- 4
In a shallow dish or bowl, combine 3 cups of all-purpose flour, 1 tablespoon of smoked paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of black pepper, and 1 teaspoon of cayenne pepper. Mix all the dry ingredients together until well combined.
⏱️ 3 min
- 5
In another shallow dish or bowl, whisk together 2 large eggs and 1/2 cup of buttermilk until smooth.
⏱️ 2 min
- 6
Take each chicken piece and dredge it first in the dry flour mixture, ensuring it's fully coated. Then dip it into the egg and buttermilk mixture, allowing any excess to drip off. Finally, place it back into the dry flour mixture, pressing down firmly to ensure a thick and even coating. Set aside on a plate or wire rack.
⏱️ 10 min
- 7
Heat a sufficient amount of vegetable oil (or other high smoke point oil) in a deep pot or fryer to 325°F. The oil should be deep enough to submerge at least half of the chicken pieces.
⏱️ 5 min•🌡️ 325
- 8
Carefully add the breaded chicken pieces to the hot oil. Avoid overcrowding the pot to maintain oil temperature and ensure even cooking. Fry in batches if necessary.
⏱️ 1 min•🌡️ 325
- 9
Fry the chicken for approximately 10 to 12 minutes, flipping occasionally, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 12 min•🌡️ 325
- 10
Once cooked, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to allow excess oil to drain. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Bird Fried Chicken
For the Brine
- 1 gallon water
- 1 cup salt
- 1/2 cup white vinegar
- 1/4 cup hot sauce
For the Chicken
- 8 chicken pieces, such as drumsticks, thighs, and wings
For the Dry Dredge
- 3 cups all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
For the Wet Dredge
- 2 large eggs
- 1/2 cup buttermilk
For Frying
- 4 cups vegetable oil, or other high smoke point oil, as needed for frying
Instructions
- 1
In a large bowl or container, combine 1 gallon of water, 1 cup of salt, 1/2 cup of white vinegar, and 1/4 cup of hot sauce. Mix thoroughly until the salt is completely dissolved.
⏱️ 5 min - 2
Add the chicken pieces to the prepared brine. Ensure all chicken is submerged. Brine for at least 30 minutes, but preferably overnight (8 hours) in the refrigerator.
⏱️ 480 min - 3
After brining, remove the chicken from the brine, rinse it well under cold water, and pat it completely dry with paper towels. This step is crucial for crispy skin.
⏱️ 5 min - 4
In a shallow dish or bowl, combine 3 cups of all-purpose flour, 1 tablespoon of smoked paprika, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of black pepper, and 1 teaspoon of cayenne pepper. Mix all the dry ingredients together until well combined.
⏱️ 3 min - 5
In another shallow dish or bowl, whisk together 2 large eggs and 1/2 cup of buttermilk until smooth.
⏱️ 2 min - 6
Take each chicken piece and dredge it first in the dry flour mixture, ensuring it's fully coated. Then dip it into the egg and buttermilk mixture, allowing any excess to drip off. Finally, place it back into the dry flour mixture, pressing down firmly to ensure a thick and even coating. Set aside on a plate or wire rack.
⏱️ 10 min - 7
Heat a sufficient amount of vegetable oil (or other high smoke point oil) in a deep pot or fryer to 325°F. The oil should be deep enough to submerge at least half of the chicken pieces.
⏱️ 5 min•🌡️ 325 - 8
Carefully add the breaded chicken pieces to the hot oil. Avoid overcrowding the pot to maintain oil temperature and ensure even cooking. Fry in batches if necessary.
⏱️ 1 min•🌡️ 325 - 9
Fry the chicken for approximately 10 to 12 minutes, flipping occasionally, or until golden brown and cooked through (internal temperature reaches 165°F).
⏱️ 12 min•🌡️ 325 - 10
Once cooked, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to allow excess oil to drain. Serve hot.
⏱️ 2 min