James Brown’s Screaming Fried Chicken
For many years We have tried to cook the perfect fried chicken, and quite frankly with mixed results.We just couldn’t get it right. We would always end up burning some of the chicken. Most of the time experimentation and persistence will win the day. After many years of trial and error. We discovered that cooking the chicken at a lower temperature 300 degrees (cold fried) as opposed to 350 produced perfect results. Crispy and tender Here is the recipe that will give you juicy, savory, crunchy delicious fried chicken every time.
The first thing is that you must start with the best chicken. For this recipe we used pastured raised young chicken, brined for 4 hours. Also if you don’t already have one invest in a frying thermometer.
- 1 3 pound pastured raised chicken. cut into 8 pieces (2 wings, 2 breasts, 2 thighs and 2 legs. Reserve the back and remaining parts for stock).
- For Brine 1/2 cup kosher salt and 1/2 cup sugar. Mix well with 1 gallon of water. Put chicken in brine mixture and refrigerate covered for 24 hours, stiring brine and turning chicken occasionally.
- 4 large farm fresh eggs
- 1/2 cup fresh butter milk
- 1 cup self rising flour
- 1 cup fine corn flour
- Corn or Canola for frying
- 1/4 cup paprika (smoked paprika also works well)
- 1/4 cup old bay seasoning
- 1/4 cup fresh cracked black pepper.
- Kosher salt to taste
- mix well
- After brineing chicken. Remove from brine rinse and pat dry.
- Sprinkle 1/2 of spice mixture over all chicken pieces (rubbing in well) refrigerate for 1 hour
- Beat eggs and mix with buttermilk, and place in a shallow bowl.
- Soak chicken in buttermilk egg mixture for 1/2 hour.
- Mix corn meal and flour along with the other half of the spice mixture and place in a shallow bowl.
- With one hand cover chicken with flour mixture, then return to the egg and buttermilk mixture, then return to the flour mixture.
- I use the deep frying method in a dutch oven. Oil should be heated to 325 degrees. When you add chicken pieces the oil temperature will drop. For optimal results.You need to have a good frying thermometer . Oil should be kept at 300 degrees.
- When chicken is golden and crispy remove and drain on a wire rack ( do not drain chicken on paper towels!