Fried Chicken
 

Since this thread needs a little CPR, I'll toss this out. If my anvil shootest buddy shows up?
Late this afternoon I'm going to try sweet tea, brined chicken. Maybe some FF's. Tater salad, nope had that already this week. Cherry maters w/ranch.
UT. If no one bites on this, just send it down the hole.
Brine:
1 lemon
1 quart very strong tea
1 cup sugar
1/2 cup kosher salt
8 chicken legs and 8 thighs

Crust:
4 cups all-purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
8 eggs
1 cup buttermilk
Vegetable oil, for frying

To make the brine: Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.

Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl.

Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes.

Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.

If you lived closer, I'd be right over.

Aw! no one thought I knew what masa harina is. Hell I'm a lad of the world. Just ask wal-mart.

What the hell is masa harina!

Corn flour.

That chicken sounds remarkably tasty.

Had you considered overnighting it around to various cellarites the way Honey Baked and Cracker Barrel do?

Well Ts. Since the anvil shooting asshole rained out on me. I'll give it a try tomorrow. After soaking for 56 hrs. Hello is this 9-11, please send a body box to?
What did Alfred say? WHO Cares!

hmm my message jsut got lost. damn, a long one too.
The cliff notes version:
BusterB's recipe sounds great.
I am getting 20 cornish game hens.
They are like the veal of the chicken world.
I will ask buster for recipes when the birds get here.
Tonight I am making pizza.
Relax, I used to be a professional pie bender.

Honest, the original was eloquent as hell. There wasn't a dry seat in the house. Err EYE! A dry EYE.

FT. I love Cornish hens. When living in S. LA My sister & I would buy them by the case.And split them. I know this is not kosher, but I use to take them and split. Take for fishing trips with my now x-wife and son. They'ed fish and I'd grill. great.
BTW the recipe came from the foodnetwork. I happened to wake up and saw it.:smack:

To me the chicken sucks. Boy what a waste of time. Anvil "shine" said, "great." Charles is still out, because he didn't understand the question. Anyway I'm somewhat of a chili head. The legs, I could taste, the lemon, maybe the tea.
could be just me. I'm bad about cooking and then not wanting to eat. I think maybe up the old bay to 4 tbs. And about 2 tbs. of redpepper. Why do all that? Just dump a double hand full of Tony's coonass seasoning.