![]() The result is shockingly flavorful, juicy meat.Ĭombine 2 cups cola in a large bowl with 1 tablespoon kosher salt, 4 cloves chopped garlic, 8 sprigs fresh thyme, and a tablespoon or more of hot sauce. Cover and place in the refrigerator for a few hours and up to overnight, turning a few times along the way. Put 2 cups pickle juice into a large bowl and add the chicken to it. Add the chicken to it, cover and place in the refrigerator for a few hours and up to overnight. To make one, dissolve 2 tablespoons kosher salt in 4 cups fresh buttermilk, along with a healthy grind of black pepper. (You might add a few tablespoons of sugar to the mixture, along with some fresh herbs or chopped garlic.)įor many fried chicken aficionados, the only acceptable brine is made with buttermilk. Add the chicken to the solution, cover and place in the refrigerator for a few hours and up to overnight. Serve with lemon wedges.For a basic chicken brine, simply dissolve 4 tablespoons kosher salt in 4 cups lukewarm water. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Flip and cook until golden on the other side, another 3 minutes. Add half the chicken and cook until golden on one side, about 3 minutes. Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Return to the baking sheet or plate and repeat with the remaining chicken. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.ĭip 1 to 2 slices of chicken in the eggs to coat. Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.īeat the eggs in a wide shallow bowl. If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch. ![]()
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