TasteToronto | The Stockyards Smokehouse's Fried Chicken

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The Stockyards Smokehouse's Fried Chicken

Moderate

The Stockyards Smokehouse's Fried Chicken

from The Stockyards Smokehouse and Larder

Robin Winship

Robin Winship

The Stockyards Smokehouse's Fried Chicken

Method

Fried Chicken 4 Steps

  • Step 1

    To prepare brine, heat 1 cup water with sugar and salt in a small saucepan over medium until both have dissolved. Pour into large bowl. Add 3 cups cold water and remaining brine ingredients. Stir to mix. Let cool in fridge. When brine is cool, add chicken. Loosely cover and refrigerate for 24 hours.

  • Step 2

    Drain chicken. Stir marinade ingredients in large bowl. Remove chicken from brine and add to marinade. Cover loosely and refrigerate for 24 hours.

  • Step 3

    Stir dredging flour ingredients together in large shallow bowl. Pour oil into a deep fryer or deep pot. Chicken should be totally submerged in oil. Heat to 325º F. If cooking on stovetop, start on high heat.

  • Step 4

    Dredge chicken in flour mixture. Shake off excess. Place a few chicken pieces in oil. You’ll need to cook in batches. Fry at 325º F for 15 to 20 minutes per batch, until chicken is golden and cooked through. When chicken is done it will float and shake slightly. Reduce and increase heat as needed to maintain 325º F. Remove to paper towels. Let rest for 5 minutes before serving.

Tags:

Cooking At Home

Toronto Recipes

Fried Chicken

The Stockyards Smokehouse

Moderate

The Stockyards Smokehouse's Fried Chicken

from The Stockyards Smokehouse and Larder

Robin Winship

Robin Winship

The Stockyards Smokehouse's Fried Chicken

Yields:

Serves 8

Prep Time:

48 hours 0 mins

Cook Time:

1 hours 0 mins

5.0

Rate This Recipe

American

Main Dishes

Ingredients

Brine

  • 1/4 cup each granulated sugar and kosher salt

  • 1/2 bunch fresh thyme

  • 1 onion, coarsely chopped

  • 4 garlic cloves, finely chopped

  • 1 tsp black peppercorns

  • 1 bay leaf

  • 2 whole chickens, each broken down into 8 pieces

Buttermilk Marinade

  • 2 cups buttermilk

  • 1 bunch fresh thyme

  • 1½ tsp sweet paprika

  • 1 tsp black peppercorns

  • 3/4 tsp cayenne pepper

  • 1/2 tsp kosher salt

Dredging Flour

  • 6 cups all-purpose flour

  • 4 tsp kosher salt

  • 1 tbsp fresh ground black pepper

  • 3 tbsp sweet paprika

  • 2 tsp cayenne pepper

  • 2–3 L canola oil

Send list of ingredients to myself

Method

Fried Chicken 4 Steps

  • Step 1

    To prepare brine, heat 1 cup water with sugar and salt in a small saucepan over medium until both have dissolved. Pour into large bowl. Add 3 cups cold water and remaining brine ingredients. Stir to mix. Let cool in fridge. When brine is cool, add chicken. Loosely cover and refrigerate for 24 hours.

  • Step 2

    Drain chicken. Stir marinade ingredients in large bowl. Remove chicken from brine and add to marinade. Cover loosely and refrigerate for 24 hours.

  • Step 3

    Stir dredging flour ingredients together in large shallow bowl. Pour oil into a deep fryer or deep pot. Chicken should be totally submerged in oil. Heat to 325º F. If cooking on stovetop, start on high heat.

  • Step 4

    Dredge chicken in flour mixture. Shake off excess. Place a few chicken pieces in oil. You’ll need to cook in batches. Fry at 325º F for 15 to 20 minutes per batch, until chicken is golden and cooked through. When chicken is done it will float and shake slightly. Reduce and increase heat as needed to maintain 325º F. Remove to paper towels. Let rest for 5 minutes before serving.

Tags:

Cooking At Home

Toronto Recipes

Fried Chicken

The Stockyards Smokehouse