Martha Stewart Brined and Fried Chicken

Martha Stewart brined and fried chicken is an easy crispy fried chicken made with a molasses brine, cornmeal flour coating and thyme, ready in 8 hours 45 minutes. Save this southern fried chicken dinner for weeknight dinner, Sunday dinner or summer picnic, because it's just as good served cold.

Brine the chicken for at least 8 hours, because that long soak is what keeps the meat juicy through a full 15 minutes in hot oil. Skip it and the chicken comes out drier and blander under that crunchy crust.

Martha stirs molasses and sugar into the salty brine, so the skin picks up a deeper color and a faint sweetness while it fries. Her coating also mixes cornmeal into the flour and adds red pepper flakes, which gives a grittier crunch and a little heat.

Martha Stewart Brined and Fried Chicken

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

520

kcal

The chicken soaks in a sweet, salty brine, gets dredged twice in a cornmeal flour mix with an egg dip in between, then fries in two batches. The result is a thick, craggy crust over juicy meat.

Ingredients

• 1 3 ½ pound chicken, cut into 10 pieces
  

• 2 quarts cold water
  

• 2/3 cup coarse salt
  

• 1/3 cup granulated sugar
  

• 1/3 cup molasses
  

• 8 sprigs fresh thyme
  

• 2 bay leaves
  

• 2/3 cup all-purpose flour
  

• 2/3 cup fine ground cornmeal
  

• 1/2 teaspoon coarse salt
  

• 1 teaspoon crushed red pepper flakes
  

• 4 large eggs
  

• 3 quarts vegetable oil, for frying
  

Directions

• Make the brine: Combine 1 cup water, 2/3 cup coarse salt, 1/3 cup sugar, 1/3 cup molasses, 8 thyme sprigs and 2 bay leaves in a small saucepan. Stir over medium heat just until the salt and sugar dissolve, then take it off the heat and cool to room temperature.
• Brine the chicken: Pour the cooled mixture into a large bowl or deep baking dish with the remaining 2 quarts cold water. Add the chicken pieces, make sure they're fully covered, and refrigerate for at least 8 hours and up to 24 hours.
• Mix the coating: Combine 2/3 cup flour, 2/3 cup fine cornmeal, 1/2 teaspoon coarse salt and 1 teaspoon red pepper flakes in a shallow dish. Whisk the 4 eggs in a second shallow dish so the station is ready.
• Dredge the chicken: Lift the chicken out of the brine and pat it dry. Coat each piece in the flour mixture, then the eggs, then the flour mixture again, and set it on a rimmed baking sheet lined with a cooling rack.
• Fry in batches: Heat 3 quarts vegetable oil to 350 degrees in a large pot. Fry the chicken in 2 batches for 15 minutes each, turning once, until it's deep golden brown.
• Drain and serve: Transfer the chicken to a paper towel-lined plate to drain. Serve it hot or cold.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long should I brine the chicken?

Martha's recipe calls for at least 8 hours and up to 24 hours in the fridge. Eight hours gives you seasoned, juicy meat, while a full day leaves it a bit saltier. Don't go past 24 hours or the texture turns too firm.

Why does the oil temperature matter so much?

The headnote says to watch it closely, since the oil has to climb back to 350 degrees before the second batch goes in. Cold oil soaks into the crust and makes it greasy, while oil that's too hot browns the outside before the inside cooks.

Can I serve this chicken cold?

Yes, the recipe says to serve it hot or cold, so it works for picnics and packed lunches. Let it cool on the rack first, because covering it while warm traps steam and softens the crust.

What can I use instead of molasses in the brine?

Dark brown sugar is the closest swap, since it's mostly sugar with a little molasses already in it. Use the same 1/3 cup and stir until it dissolves. The color will be a bit lighter, but the chicken will still be well seasoned.

What's the most common mistake with fried chicken?

Crowding the pot is the big one, which is why Martha fries in 2 batches. Too many pieces at once drops the oil temperature and leaves the coating pale and soggy. Pat the chicken dry after brining too, so the flour sticks.