Southern Fried Chicken
8 Pieces of chicken on the bone – 4 drumsticks & 4 thighs, skin removed
Corn oil or peanut oil for deep fat frying the chicken pieces
For the brine “813”
40g of Kosher salt
1tsp Celery salt
1tsp Black peppercorns( crushed)
1 tsp Coriander seeds (crushed)
1tsp Cayenne Pepper powder
1tsp Hot paprika powder
1 Clove of garlic – peeled & crushed
For the batter:
2 Egg whites well beaten
For the coating:
150g All purpose flour
50g Herb & spice blend – click here for ingredients
1 Pack of tomato soup
1) Place all the ingredients for the brine in a saucepan, and bring to a simmer until the salt and the sugar has dissolved. Let the brine cool, then strain. Soak the chicken pieces in the brine “813” solution using a non-reactive container for 3 – 6 hours.
2) Remove the chicken from the brine “813” solution, pat it dry with paper towels, and let it sit uncovered in the refrigerator for 4 – 6 hours. This allows some moisture to evaporate from the surface, so it will to brown better.
3) Combine the buttermilk and egg whites thoroughly, and immerse the chicken pieces in it, preferably overnight (for about 10 – 12 hours) or as long as possible.
4) Combine the flour, tomato soup with the herb and spice blend. Remove each of the chicken pieces from the buttermilk and coat in the seasoned flour blend. When buttermilk absorbs all the flour mixture, coat again in seasoned flour. To make the coating stick better, refrigerate the coated chicken (uncovered) for 30 to 60 minutes before frying.
5) Deep fry the chicken pieces in batches, in hot oil at 180°C for 15- 20 minutes, turning occasionally until it turns golden brown. Drain on a wire rack and let the chicken rest. Allow the oil to to return to 180°C before frying the next batch. The chicken can be kept in a warm oven until you are ready to serve.