Buttermilk-brined fried cornflake chicken
Binging with Babish · ♥ 27.8K likes · 757.5K views · 17 min video
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Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2½ cup buttermilk
- 1 tsp salt
- ¼ tsp cayenne pepper
- smoked paprika
Optional: whisk buttermilk, salt, cayenne and smoked paprika for a brine.
- chicken
Pour over the chicken and leave at least four hours and up to overnight; longer and the enzymes and acid make the chicken mushy.
- flour
Set up flour, beaten egg and corn flakes in trays.
- oil
Heat the oil to about 350F (it reached almost 375F); it drops some 50 degrees when the cold chicken goes in.
Check internal temperature: dark meat to 175, white meat 155 to 165.
Checking internal temperature
If the crust is done before the inside, finish in a low oven at 225 to 250 so the crust does not brown further.
Variation: corn-flake-only breading browns too fast; re-bread with flour as the primary layer, egg, and a mix of flour and corn flakes for a craggly crust slower to brown.
Rest a minute before eating; the inside is full of hot juices.