Chef notes
A plate of crispy fried chicken can easily be the star of the show at a good summer cookout. If you’re looking to try a new take on the classic for your next bash, we’ve got you covered. This recipe from Erin French, owner of The Lost Restaurant in Freedom, Maine, takes basic fried chicken to the next level by incorporating fresh flavors in an unexpected way.
The first secret component in this mouthwatering dish is the brine, which does double duty by giving the chicken plenty of flavor and keeping it juicy even after it’s been fried. For this brine, French incorporates gentle fennel seeds, which add a bold and zesty flavor to the seasoning mix of kosher salt, sugar, peppercorns and bay leaves. The chicken is then simmered first directly in the brine before it is dredged and fried.
To fry, French mixes cornflakes and buttermilk to create a perfectly-crispy crust, while flaky sea salt tops off the sizzling hot finished product. On the side are summer’s starlet produce — strawberry and rhubarb — which offer sweet and sour notes for the perfect dipping sauce.
Technique Tip: The brine can be made ahead and will keep in the fridge for up to two weeks. The chicken pieces need to sit in the brine overnight before dredging and frying.
Special Equipment Required: Deep fryer. You can also fry the chicken in a Dutch oven or another heavy-bottomed pot.
Ingredients
- 1/3 cup kosher salt
- 1/3 cup granulated sugar
- 1 tablespoon black peppercorns
- 4 bay leaves
- 2 tablespoons whole fennel seeds
- 1 chicken (3 to 4 pounds), parted
- 4 cups all-purpose flour
- 2 tablespoons cornstarch
- 4 cups cornflakes
- 1 tablespoon ground fennel seed
- 2 cups buttermilk
- Vegetable oil, for frying
- 2 teaspoons fennel pollen, for serving
- 1 tablespoon Maldon salt, for serving
- 2 cups rhubarb, chopped into 1/2-inch pieces
- 1/2 cup sugar
- 1 cup strawberries, stems removed, chopped into 1/2-inch pieces
- 3 tablespoons apple cider vinegar
- A few cracks of fresh ground pepper
Preparation
Make the brine:
1.In a medium-to-large pot, combine 4 cups of water, kosher salt, sugar, peppercorns, bay leaves and fennel seed in a pot and bring to a boil. Stir until the salt and sugar dissolve, then remove from the heat and allow to cool completely to room temperature before using (or refrigerating it).
2.Once brine is cool, add the bone-in chicken pieces and refrigerate overnight.
Batter and cook the fried chicken:
3.In a large pot, bring the brine and chicken to a simmer and cook until chicken is just cooked through, about 20 minutes. Remove the chicken from the brine and allow to cool. Discard the brine.
4.In a gallon-sized plastic bag, make the batter by adding 2 cups of the flour, cornstarch and cornflakes. Seal the bag and use your hands to crush the mixture until well combined.
5.Heat oil in a deep fryer to 375 F.
6.Put the remaining 2 cups of flour and ground fennel in a shallow baking dish. Pour the buttermilk into a second shallow baking dish, and the cornflake mixture into a third. Dredge each piece of the chicken in flour, then buttermilk and then the cornflake mixture until well-coated. Working in batches, drop coated chicken pieces into the oil and fry until golden-brown, turning as needed, 5 to 6 minutes. Take care not to overload the fryer.
7.Remove the chicken from the oil and place on a paper towel-lined sheet pan, sprinkle with Maldon salt and fennel pollen.
For the sweet and sour sauce:
In a medium-sized, heavy bottom saucepan, combine the rhubarb and sugar. Bring to a simmer over medium heat, stirring frequently until the rhubarb becomes tender and saucy, about 5 minutes. Remove from heat, add strawberries, vinegar and pepper. Stir to combine. Allow to cool to room temperature. Will keep in refrigerator up to one week.
