+
0 (0)

Category: Main courses

Terrine's pickle-brined fried chicken

Terrine's pickle-brined fried chicken
Kirk McKoy / Los Angeles Times

Done right, fried chicken is a beautiful thing. Unpretentious as this classic comfort food might be, there’s a definite art to it: a tender piece of meat, delicately seasoned and lightly dredged with a dusting of flour, then baptized in ... Read more

Total time: 2 hours, 20 minutes, plus brining time | Serves 6 to 8
Note: Adapted from a recipe by chef Kris Morningstar of Terrine restaurant in Los Angeles.

Brine

  • 2 quarts water
  • 1/3 cup plus 2 tablespoons plus 1 teaspoon (125 grams) kosher salt
  • ¼ cup plus 1 heaping teaspoon (62.5 grams) sugar
  • 6 tablespoons pickling spice
  • 1 head garlic, split
  • 1 ounce fresh dill
  • 3 ½ pounds bone-in, skin-on chicken

Step 1In a heavy pot, combine the water, salt, sugar, spice, garlic and dill and bring to a simmer over high heat. Remove from heat and cool completely.

Step 2Place the thighs in a non-reactive container. Pour the brine over the thighs, keeping the thighs submerged, cover and refrigerate overnight.

Pickle-brined fried chicken

  • About 1 ½ cups cornstarch
  • 2 teaspoons cayenne powder, or to taste, divided
  • 1 cup water
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons Old Bay seasoning
  • 1 ½ teaspoons ground black pepper
  • 2 cups Wondra flour
  • 1 ½ cups all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • Brined chicken thighs
  • Canola or vegetable oil, for frying

Step 1In a large bowl, whisk together the cornstarch, 1 teaspoon cayenne powder (or to taste), and the water to form a slurry. Set aside.

Step 2In a separate large bowl, whisk together the remaining teaspoon cayenne, the paprika, Old Bay seasoning, pepper, flours and salt.

Step 3Remove the chicken from the brine and pat dry. Dip a piece into the slurry. Shake the excess slurry off the piece and dredge in the flour to coat completely. Place the chicken on a wire rack set over a rimmed baking sheet. Repeat with the remaining pieces. Refrigerate the chicken, uncovered, for 1 hour.

Step 4When the chicken is almost ready, heat a deep-fryer or heavy pot filled at least 3 inches deep with oil to a temperature of 325 degrees.

Step 5Fry the chicken, 2 to 3 pieces at a time, until the skin is crisp and golden-brown, the meat is white and firm and a thermometer inserted reads 165 degrees, 8 to 12 minutes. Drain the chicken on a rack, and serve immediately.

Each of 8 servings:
Calories 641; Protein 31 grams; Carbohydrates 58 grams; Fiber 1 gram; Fat 31 grams; Saturated fat 6 grams; Cholesterol 152 mg; Sugar 1 gram; Sodium 882 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Spiced pork tenderloin with roasted apples and pumpkin risotto
Miso caper glazed salmon
Roasted broccoli rabe with white beans and ricotta salata
Arroz con chorizo y camarones