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Gulf Coast Smoke Fried Chicken is golden, crispy proof that our seasonings are great for everything!
Here's what you'll need:
The Brine
Start by cutting the whole chicken into 8 pieces: 2 wings, 2 legs, 2 thighs, and 2 breasts. Make sure to take the breasts off the bone or they will take much longer to cook. If you don't feel comfortable cutting a whole chicken, just get any 8 pieces already cut from your grocery store.
Brining chicken helps to keep the chicken moist while adding flavor. To make a simple brine, mix together 4 cups of water with 2 tablespoons of sugar and 2 tablespoons of coarse sea salt. Submerge the pieces of chicken into the brine and cover with plastic wrap. Refrigerate for at least 4 hours. I like to do it in the morning and let it brine all day until dinner time.
The Process
Remove the chicken from the brine and pat dry with some paper towels.
To make the wet dredge, mix together 2 cups of buttermilk, 1/3 cup of pickle juice, 2 tablespoons of hot sauce, and 2 eggs.
For the dry dredge, whisk together 3 cups of flour, 1 1/2 tablespoons Southern HOTspitality, and 1 1/2 tablespoons Southern Bell.
*This fried chicken is NOT spicy. The Hot Sauce and Southern HOTspitality add great flavor to the fried chicken. If you want it spicier, feel free to add more of both!
Next, dip the pieces of chicken into the wet dredge. Then, add them to the dry dredge. Press the chicken into the dry dredge to make sure it is fully coated.
Heat frying oil to 325-350°F. Depending on the size of your fryer or pot, you may need to do the chicken in batches. Cook the chicken, in batches if necessary, until it reaches an internal temperature of at least 165°F and is golden brown. The dark meat took 12-15 minutes while the breasts took 15-20 minutes. Let the chicken cool slightly and enjoy!
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Brine |
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Amount |
Ingredient |
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4 cups |
Water |
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2 tablespoons |
Coarse Sea Salt |
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2 tablespoons |
Sugar |
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1. Mix sugar and salt into the water. |
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Fried Chicken |
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Brine Time: 4+ Hours Prep Time: 15 minutes Cook Time: 12-20 Minutes |
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Makes: 8 Pieces |
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Amount |
Ingredient |
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1 Recipe |
Brine |
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1 Whole or 8 pieces |
Chicken |
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1 |
Frying oil, (we used peanut) |
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Wet Dredge |
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2 cups |
Buttermilk |
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1/3 cup |
Pickle Juice |
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2 tablespoons |
Hot Sauce |
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2 |
Eggs |
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Dry Dredge |
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3 cups |
Flour |
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1 ½ tablespoons |
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1 ½ tablespoons |
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1. Start by cutting the whole chicken into 8 pieces, making sure to cut the breast off the bone. You can substitute 8 pieces of already cut chicken of your choice. 2. In a large bowl, add the brine and submerge the chicken. Cover with plastic wrap and refrigerate for at least 4 hours. 3. Remove the chicken from the brine and pat dry with paper towels. 4. For the wet dredge, whisk together buttermilk, hot sauce, pickle juice, and eggs. For the dry dredge, whisk together flour, Southern Bell and Southern HOTspitality. 5. Dip the pieces of chicken into the wet dredge first, followed by the dry dredge. Pack the dry mixture into the chicken to help create the crust. 6. Place the chicken, in batches if necessary, into a fryer with oil preheated to 325-350°F. Cook the chicken until it is golden brown and reaches an internal temperature of at least 165°F. The dark meat took about 12-15 minutes. The breasts took 15-20 minutes. |
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