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Fried Chicken with Herbed Mayo
Jeremy Ford's Chicken Wings with Chile-Scallion Glaze + Black Pepper Biscuits
TODAy
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Rating:
3.5714285 (7 rated)

Need to feed a crowd? This finger-licking fried chicken recipe is perfect! You can brine and dredge the chicken ahead of time and just cook pieces as needed when it's time to eat.

Ingredients

  • Brine

    • 1 gallon buttermilk, divided
    • 1/3 cup salt
    • 2 teaspoon cayenne pepper
    • 1 tablespoon garlic powder
    • 1½ tablespoons onion powder
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 1½ tablespoons lemon peel
    • Six 2½ pound chickens, cut into 10 pieces each
  • Seasoned flour

    • 12½ cups all-purpose flour
    • 1 tablespoon baking soda
    • 1 tablespoon fine sea salt
    • 1 teaspoon chili powder
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
  • Herbed mayo

    • 2½ cups mayonnaise
    • 1/2 cup thinly sliced arugula
    • 1/4 cup thinly sliced basil
    • 1/4 cup finely chopped chives
    • 1½ tablespoons freshly squeezed lemon juice
    • 1 teaspoon salt
  • To cook and serve

    • Oil, for frying
    • Salt, to finish

Preparation

For the brine:

Pour 1 cup of the buttermilk into a small pot with all of the other ingredients. Warm, stirring frequently, until the mixture reached 150 degrees. Cool over ice, then stir into the remaining buttermilk. Pack the chicken and the brine into a container that's just large enough to hold everything. Cover tightly. Refrigerate for exactly 24 hours. Drain well.

For the herbed mayo:

In a bowl, mix together all of the ingredients until they are well combined. Set aside until ready to serve.

For the seasoned flour:

In a medium bowl, whisk together all of the ingredients until well combined.

To cook and serve:

1. Toss the chicken very well with the seasoned flour, pushing the flour firmly onto each piece of chicken. Then, arrange the chicken on a rack on a sheet tray. Leave uncovered in the fridge for 4 hours.

2. Fill a large, heavy-bottomed sauce pot or fryer with at least 2 inches of oil. Heat to 325 degrees.

3. Working in batches, fry the chicken pieces until they are golden and cooked through, about 10-12 minutes or until the internal temperature reaches 165 degrees. Blot well and then season gently with salt. Serve with herbed mayo on the side.

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Tailgating food: Make Jeremy Ford's fried chicken sandwich

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