I’m just going to come out and say it: I am OBSESSED with this chicken. I’ve made plenty of fried chicken in my life. I’ve marinated it in buttermilk. I’ve brined and oven fried it. I’ve made it spicy. I’ve slathered it with garlic. I’ve even marinated it in curry yogurt. But this friends, this fried chicken right here, is my favorite by far. It is succulent, crispy fried chicken perfection.
Ryan even loved it. He said “This fried chicken is really good” and proceeded to eat a couple helpings. That may not sound like much but trust me it is because Ryan is not a fried chicken fan. Like at all. Crazy man.
I also made this for some friends who were visiting last week and they couldn’t stop talking about how good it was while they were eating it. That’s always a good sign.
I’ve made it twice in two weeks. And I’ll probably make it again this week because I can’t stop thinking about it.
That is also a good sign.
It’s totally the brining that does it. Yes, it takes time. Four hours to be exact. But it is beyond worth it. The meat is simply succulent. And my favorite new frying technique that I tried with this Garlic Fried Chicken, helps the meat cook perfectly while allowing the skin to stay perfectly golden brown.
I’ve said perfect a lot in this post. I can’t help it. This. Fried. Chicken. Is. Perfect.
It’s perfect for sunday supper. It’s perfect for picnics. It’s perfect for midnight snacks.
Just make it, you’ll see.
Combine water, 1/2 cup of kosher salt, brown sugar, 3 tablespoons summer savory and garlic powder together in a large pot or bowl. Stir until salt and sugar dissolve.
Place chicken pieces in a gallon size bag. Pour brine over the chicken. Seal and refrigerate for at least 2 hours but not more than 4. You can also complete this step in a non-reactive bowl with a lid.
Rinse and pat dry the chicken.
Combine flour remaining summer savory and salt together in a bag. Place chicken in bag and toss to coat. Allow to set for 15 minutes.
Turn oven to warm setting. Cover a baking sheet with paper towels and place a cooling rack over the top.
Heat 2 inches of oil in a 12 inch skillet over medium heat. Once the oil is hot lay 4 pieces of chicken in the oil, skin side down, and cover for 6 - 7 minutes or until browned. Turn the chicken and cook another 6 - 7 minutes. Remove the lid and cook an additional 2 minutes or until it is golden brown. Use tongs or a slotted spoon to transfer the chicken to the prepared cooling rack. Place in the warmed oven to keep warm while you cook the remaining chicken.
Once finished with the second batch, transfer all chicken to a serving platter, sprinkle lightly with salt and serve.