Guy Fieri's Fried Chicken with Dill Salt | Guy's Big Bite | Food Network

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by Papri Spice

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03.31.2022



After brining in buttermilk and pickle juice, Guy finishes his fried chicken with fresh dill and salt!
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

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Fried Chicken with Dill Salt
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 3 hr 15 min (includes marinating time)
Active: 55 min
Yield: 4 servings

Ingredients

Buttermilk Brine:

4 cups buttermilk
1/4 cup pickle juice
1/4 cup hot sauce, such as Louisiana Hot Sauce
1 tablespoon minced fresh dill
2 teaspoons granulated garlic
2 teaspoons onion powder
Kosher salt and freshly ground black pepper
1 chicken, cut into 10 pieces

Dill Salt:

1 1/2 tablespoons minced fresh dill
Kosher salt and freshly ground black pepper

Seasoning Flour:

4 cups all-purpose flour
1 cup fine cornmeal
2 tablespoons granulated garlic
2 tablespoons smoked paprika
2 tablespoons mustard powder
2 tablespoons onion powder
Freshly ground black pepper
Canola oil, for deep-frying

Directions

For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.

For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.

For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.

Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.

Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.

Working with 3 or 4 pieces at a time (don’t overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn’t be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

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Guy Fieri’s Fried Chicken with Dill Salt | Guy’s Big Bite | Food Network


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