Cider Brined Fried Chicken
Get ready to elevate your fried chicken game with this irresistible Cider Brined Fried Chicken recipe! Brimming with flavor, this dish starts with a tenderizing apple cider brine infused with garlic, fresh thyme, and black peppercorns, ensuring every bite is juicy and flavorful. The chicken is then coated in a perfectly seasoned blend of flour, cornstarch, and spices like paprika and cayenne for a crispy golden crust with just the right kick. After a dip in tangy buttermilk and a quick rest to lock in the breading, the chicken is fried to perfection for a crunchy exterior and tender, succulent interior. Perfect for family dinners, picnics, or game-day spreads, this modern take on classic fried chicken is guaranteed to impress. Ideal keywords: apple cider brined chicken, crispy fried chicken, buttermilk fried chicken, seasoned breading, juicy fried chicken recipe.
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Recipe Information
Ingredients
- 4 cups Apple cider
- 2 cups Water
- 0.25 cup Salt
- 0.25 cup Brown sugar
- 4 Garlic cloves, smashed
- 4 Fresh thyme sprigs
- 1 tablespoon Black peppercorns
- 3.5 pounds Bone-in, skin-on chicken pieces (legs, thighs, wings, or breasts)
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Buttermilk
- 6 cups Vegetable oil (for frying)
Instructions
In a large pot, combine the apple cider, water, 1/4 cup salt, brown sugar, smashed garlic, thyme sprigs, and peppercorns. Stir over medium heat until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
Place the chicken pieces in a large zip-top bag or container. Pour the cooled brine over the chicken, ensuring all pieces are submerged. Seal or cover and refrigerate for 8-12 hours.
After brining, remove the chicken from the liquid and pat each piece dry with paper towels. Discard the brine.
In a large shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 2 teaspoons of salt, and black pepper.
Pour the buttermilk into a separate shallow bowl.
Dip each piece of chicken into the flour mixture, then into the buttermilk, and once more into the flour mixture. Press the flour onto the chicken to create a thick, even coating. Set each coated piece on a wire rack and let rest for 15 minutes to help the coating adhere.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
Fry the chicken in batches, making sure not to overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C) at the thickest part.
Transfer the fried chicken to a clean wire rack or a plate lined with paper towels to drain any excess oil.
Serve hot and enjoy!
Nutrition Facts
Calories |
16665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1683.4 g | 2158% | |
| Saturated Fat | 280.6 g | 1403% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 34744 mg | 1511% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 154.8 g | ||
| Protein | 305.7 g | 611% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 972 mg | 75% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5039 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
