• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    8 Hour Cumin-Brined Fried Chicken

    Get ready y’all, this fried chicken will give you all the feels. The cumin adds deep earthy notes and makes this chicken flavorful to the bone.


    Ingredients
    For the Brine
    4
    pounds
    chicken (bone in and skin on)
    1
    gallon
    water
    1/2
    cup
    apple cider vinegar
    1
    cup
    kosher salt
    1/4
    cup
    granulated sugar
    1
    tablespoon
    cumin seeds
    1
    tablespoon
    ground cumin
    2
    tablespoons
    granulated garlic
    1
    teaspoon
    paprika
    1
    bundle
    fresh cilantro, washed and trimmed
    1
    tablespoon
    Black Peppercorns
    For the Coating
    3
    large eggs
    1/4
    cup
    milk
    1
    cup
    flour
    1
    cup
    plain breadcrumbs
    1
    teaspoon
    ground cumin
    Directions
    Make the marinade: In a large deep container with a lid, combine the water, apple cider vinegar, salt, sugar, cumin seeds, ground cumin, granulated garlic, paprika, cilantro, and black peppercorns. Submerge the chicken pieces, cover the container, and place in the fridge for 8 hours (or overnight).  
    One hour before frying, take the pieces out of the fridge, pat dry thoroughly, and let come up to room temperature. Preheat your oven to 350 degrees. 
    Create dredging stations: in one bowl, whisk the eggs and milk; in another bowl, mix your breadcrumbs with the flour, ground cumin, and salt. 
    In a deep pot with a thermometer attached, allow your oil to reach 375 degrees. 
    Meanwhile, coat the chicken pieces in the egg mixture and then dredge in the breadcrumbs. Repeat once for an extra thick coating.  
    Fry 2–4 pieces of chicken at a time and cook for 5–7 minutes (turning halfway) until the coating is golden brown. Transfer the chicken to a wire rack placed over a sheet pan and bake in the oven for about 5–10 minutes or until the chicken reads 165 degrees on the thermometer.

    The base number of servings for this recipe is 6
    OK

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