Collegiate Times

Brian Cromer Fried Chicken Recipe of the Week.

Brining the chicken is the most important step of this recipe. It helps the chicken retain moisture while cooking, thoroughly seasoning it with the flavor of the charred jalapenos. If you do not have a thermometer for the oil, put a popcorn kernel in the pot as it is heating. Once the kernel pops, the oil is to temperature.

Prep time: 30 minutes

Cook time: 45 minutes

Ingredients for the brine:

8 cups of water

1/4 cup kosher salt

2 tablespoons honey

1 tablespoon black peppercorns

4 cloves of garlic

2 medium sized jalapenos

Ingredients for the frying:

8 boneless chicken thighs

3 cups of all-purpose flour

1 tablespoon cayenne pepper

1 tablespoon paprika

2 teaspoons black pepper

2 teaspoons kosher salt

4 cups of buttermilk

8 cups of vegetable oil

Directions:

1. Turn the oven to the broil setting. Place the jalapenos on a sheet pan and put them under the broiler for 20 minutes, flipping several times. They should be charred, but not completely burnt.

2. For the brine, bring the water to a simmer in a saucepot. Add the salt, honey, garlic, jalapenos and peppercorns. Remove the mixture from the heat and allow it to cool to room temperature.

3. Trim the thighs of excess fat or skin and place them into a large container. Cover them with the cooled brine and refrigerate the chicken for six to 12 hours. This step ensures the end result will be moist even if it is slightly overcooked.

4. Remove the chicken thighs from the brine and allow them to dry and warm to room temperature. Combine the flour, cayenne, paprika, salt and pepper in a small bowl. Pour the buttermilk into a bowl and season it with salt and pepper.

5. Bring the oil to 320 degrees in a pot that is large enough to prevent the oil from splashing over the top. The pot should be filled about a third of the way.

6. Dredge the thighs first in the flour and then coat them with the buttermilk, shaking off any excess liquid. Dip the thighs back into the flour mixture for the final coating.

7. Carefully lower the chicken pieces into the oil. The frying will take two batches of four thighs each, so all the chicken will cook properly. Fry them for about 12 minutes, then remove them to a plate lined with paper towels. Sprinkle them with salt immediately. 

A version of this article appeared in the Jan 23 issue of the Collegiate Times.