Name:

Kevin’s Nashville Fried Chicken

Description

Kevin’s Fried Chicken

Ingredients
10 boneless thighs
For the Brine:
1/2 gallon water
1/2 cup kosher salt
1/2 cup white sugar
For the dredge mixture:
2 cups flour
1/2 cup corn starch
1 tsp salt
1 tsp black pepper
1/2 Tbs garlic
1/2 Tbs onion
1/2 Tbs paprika
1/2 tsp Cajun seasoning
I personally like a lot of cayenne pepper but I omitted it for this recipe.

Instructions
Combine brine ingredients into a gallon zip lock and add chicken thighs
Brine for at least 8 hours
After brining, drain liquid out of bag and add a generous amount of Frank’s red hot sauce and coat chicken as a binder. This will not make it spicy.
Combine the dredge ingredients in a large bowl
Coat all the nooks and crannies of the chicken with the dredge.
Set chicken aside on a cookie sheet to dry out for at least 20 minutes.
Before they go into the oil, dredge again and compress as much mixture that will stick to the chicken naturally. You don’t want any wet spots.
Fry in peanut oil 325-350 degrees.
Flip at three minutes.
Then fry an additional 2 minutes.
Let cool on a cooling rack.

Length

15

Calories

0

Servings

10

Date Created

Created By

Janet Smidt

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