Ashley Christensens Fried Chicken Recipe 425

Steps:

• Place oil and butter in a shallow cooking pan and place in 375ºF oven to melt butter, set aside.
• In a large paper sack, combine dry ingredients.
• Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover.
• Place on a plate until all pieces are coated.
• Leave any excess butter and oil in pan.
• Place chicken in the pan skin side down (or its just as good if you remove all the skin first).
• Bake at 375ºF for 45 minutes.
• Turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

Steps:

• Boil the water and add in the sugar and 1 1/2 cup of salt, stirring the mixture until it has dissolved to create a brine.
• Remove from the heat and combine the brine with some ice in a large, food-safe container.
• Place the chicken in the brine, cover, and refrigerate for at least 10 hours and for no longer than 12 hours.
• When ready to cook, fill a large skillet half-way with canola oil and heat to 325 degrees F.
• Fill a brown paper bag with the flour and the 1 teaspoon of salt, fold the top closed and shake the bag to combine the ingredients.
• Fill a large bowl with the buttermilk. Remove the chicken from the brine and pat the pieces dry.
• One by one, dip the chicken pieces into the buttermilk, lift them to drain the excess, then place them in the grocery bag with the flour mixture.
• Fold the bag closed and then shake it to thoroughly coat the chicken with the flour mixture (about 30 seconds).
• Shake the excess flour from the chicken pieces and fry them in the skillet, adjusting the heat of the oil as necessary to maintain it at 325 degrees, turning each over once, until they are done.
• Done should be 155 degrees on the interior for white meat and 165 degrees on the interior for dark meat.

Steps:

• To brine the chicken, bring the water to a boil, add in the sugar and 1½ cup salt, stir until dissolved, and remove from the heat. Combine the brine and ice in a large food-safe container. Place the chicken in the brine, cover, and refrigerate for at least 10 hours and no longer than 12 hours. When ready to fry the chicken, fill a large cast-iron skillet with enough canola oil to come halfway up the sides, and heat to 325°F. Meanwhile, fill a paper grocery bag with the flour and remaining 1 tsp. salt, fold closed, and shake to combine. Fill a large bowl with the buttermilk. Remove the chicken pieces from the brine, and pat them dry. One by one, dip the chicken pieces in the buttermilk, lift to briefly drain the excess, then place in the grocery bag with the flour mixture. Fold the bag closed, and shake to thoroughly coat the chicken with the flour mixture, about 30 seconds. Shake the excess flour from the chicken pieces, and fry in the skillet, turning once, until done (155°F on the interior for white meat, 165°F on the interior for dark meat), adjusting the heat of the oil as necessary to maintain 325°F.