My Quest for the Perfect Fried Chicken---Take 3

Alternately titled, Close, but no cigar.

So, here's my third attempt at making the 'perfect' fried chicken.

This recipe also comes from the Fried Chicken episode of Tyler's Ultimate.

Lots and lots of work for this one. First, brine chicken in a sweet tea mixture: strong tea, sugar, lemon (zest and quarters), salt and more water. Let it hang out in the fridge for two days...(!)

Providing you haven't forgotten about it, drain and blot dry the chicken. Dredge first in flour, then eggs mixed with buttermilk, and finally flour, masa, Old Bay seasoning, chili powder, and Kosher salt and pepper.

Fry at a lower-than-usual heat.

Of the three recipes from this episode, this was by far the best.

But still...? Not what I want.

Crispier coating; sure. But not like that un-named fast food chain...which is what I'm aiming for. The flavor of the coating was good; but while it began crunchy, it quickly turned soggy!

The tea-brining...I liked. But, it was (again) too salty. Half a cup of Kosher salt in the brine!

Oh, well...we're getting closer. I'll just keep making fried chicken recipes (at least a week apart, thank you) until it's right!



And don't forget---Blog Party #2, Tiki Party, is just EIGHT days away!