When it comes to a deep-fried chicken recipe, Sean Brock’s approach is nothing short of legendary. Featured in his 2014 cookbook “Heritage,” Brock’s recipe is a flavorful journey that transforms a simple dish into a masterpiece.
So, if you are ready to impress at your next dinner, follow this guide to achieve juicy, crispy perfection.
The Secret Starts With the Brine
The cornerstone of Brock’s deep-fried chicken recipe is his unique brine. This is not your average saltwater soak. It is a rich brew of tea. Imagine steeping 38 tea bags (preferably Charleston Tea Garden’s robust leaves) in a gallon of water, then mixing each of kosher salt and sugar in a cup.
The tannins in the tea tenderize the meat. And the salt and sugar work their magic, ensuring every bite is plump and juicy.
Tyson / Unsplash / Once the tea brine is ready, submerge a cut-up chicken in this flavorful bath and let it soak for 12 hours.
This step infuses the bird with a depth of flavor that sets it apart. After brining, rinse the chicken in ice water to lock in the flavor and prep it for the next stage.
Add Buttermilk Bath for Extra Tenderness
The second step in Brock’s deep-fried chicken recipe is another soak—this time in a buttermilk marinade. Combine two quarts of buttermilk with three tablespoons of hot sauce (preferably Brock’s homemade blend). The acidity in the buttermilk breaks down the meat further, adding tenderness, while the hot sauce gives a subtle kick.
Marinate the chicken for about an hour, then rinse it again. This multi-step soaking process may sound like a lot. But it is the key to achieving a moist, flavorful chicken that is worth every bite.
Sean Brock’s Ultimate Deep-Fried Chicken Recipe!
This recipe’s frying method is as bold as its brine. Brock doesn’t settle for ordinary oil. He insists on a blend of five fats for maximum flavor. Chicken fat, rendered from 1½ pounds of skin, forms the base. If you can’t find fresh chicken skins, substitute with schmaltz or jarred duck fat.
To this, add rendered lard, canola oil, Benton’s slab bacon fat, and smoked ham trimmings. This medley of fats infuses the chicken with layers of smoky, savory goodness.
Heat this blend to 300°F - lower than most fried chicken recipes. While unconventional, this lower temperature ensures even cooking and a perfectly crisp exterior. If you prefer to streamline the process, starting at 350°F allows for better temperature control as the chicken cools the oil.
Do the Flour Dredge Right
The flour dredge in Brock’s deep-fried chicken recipe is straightforward but generous. Six cups of seasoned flour coat the chicken pieces, though you’ll likely have leftovers. Don’t be afraid to scale down the recipe to avoid waste.
Seasoning the flour with salt, pepper, and a touch of cayenne is crucial for that final flavor boost. Coat each piece thoroughly, pressing the flour into the meat to create a crisp, crackly crust.
Master the Frying Process
Frying is where the magic happens. Lay the chicken in your preheated fat blend, skin-side down. Cover the skillet for the first half of cooking. This helps trap heat and cook the chicken evenly.
Just be careful when lifting the lid. Condensation can drip into the oil, causing dangerous splatters.
Yan / Pexels / Brock suggests frying until golden and crispy, but the best way to ensure doneness is an instant-read thermometer. Aim for 165°F at the thickest part of the meat.
This detail prevents the heartbreak of beautifully crispy chicken that is raw at the bone.
Keep It Simple With Batch Cooking
Unless you have a massive skillet, frying all the chicken at once can be tricky. Fry the chicken in smaller batches to maintain consistent oil temperature and prevent overcrowding. Use a warm oven to keep the first batch hot while finishing the rest.
This method not only reduces waste but also guarantees each piece of chicken is cooked to perfection. By the end, you will have a plate of chicken that is crispy, golden, and mouth-wateringly aromatic.
