The Stockyards Smokehouse's Fried Chicken

48 hours 0 mins Prep Time

1 hours 0 mins Cook Time

Written By

Robin Winship

Make The Stockyards' juicy and crispy fried chicken right from the comfort of your own home! Use a deep-pot, like a dutch oven, to fry the chicken and do make sure you work in batches. If you're unsure how to break down a whole chicken, check out this video or buy bone-in thighs, drums and breasts separately. Make this fried chicken to enjoy on its own or if you want to eat it like they do at the restaurant, check out this recipe for homemade waffles!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @thestockyards!

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

Directions

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.