Popular
Latest From the Show
How To Make Spicy Fried Chicken | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rachael shares a spicy fried chicken recipe that's worth the overnight brine.
FYI: Rach serves the chicken with her Oil 'n' Vinegar Slaw With Poppy Seeds.
Pro tip: Cut chicken breasts in half across the middle so that they are relative in size and shape with thighs.
Ingredients
For the brine:
- 6 cups water
- 4 cloves crushed garlic
- 2 bay leaves
- 2 teaspoons black peppercorns
- 1 small bundle of thyme, tied with kitchen string
- ¼ cup sugar
- ¼ cup kosher salt
- Ice
For the chicken:
- 8 to 12 pieces bone-in, skin-on chicken breast, thigh and drummer
- About 2½ cups flour
- ¼ cup cornstarch
- 2 tablespoons kosher salt
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons paprika or pimenton/smoked sweet paprika
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- 1 tablespoon poultry seasoning or ground thyme
- 2 teaspoons, cayenne pepper
- Peanut or safflower oil, for frying, 6 to 8 cups depending on size of your cast iron skillet, about 2 inches of oil
To serve:
- Cayenne pepper sauce (Rach's go-to is Frank's RedHot)
- Honey
- Sliced pickles
- Good-quality white bread, sliced
- Oil 'n' Vinegar Slaw With Poppy Seeds
Yield
Serves: 4 to 6
Preparation
For the brine, in a medium pot, heat water with garlic, bay, peppercorns, and thyme to low simmer, add sugar and salt to dissolve, and transfer brine to large container or bowl. Add 4 to 5 cups of ice and melt to cool.
Add chicken to brine and chill overnight.
Mix flour and seasonings in a large casserole or large paper bag.
In a large cast iron skillet, heat oil to 350˚F or between medium (just over medium) to medium-high heat.
Remove chicken from brine, transfer to a sheet tray with a rack and pat dry. In batches, coat with flour and transfer back to rack.
Fry chicken in 2 batches, about 10 to 11 minutes, turning occasionally, and remove to brown paper- or towel-lined platter or another sheet tray with a wire rack and season with a bit more salt. Serve with hot sauce, honey, pickles, white bread and slaw.
