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Mark Romano’s Highland Kitchen Fried Chicken

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Ingredients

Scale

For the Brine

  • 1/2 cup kosher salt
  • 1 whole chicken, cut into 10 pieces
  • 4 cups buttermilk

For the Dredge

  • 4 cups all-purpose flour
  • 1 3/4 cups cornstarch
  • 1 cup Maseca (instant Mexican corn flour) or masa harina
  • 2 tablespoons kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 1 tablespoon celery salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Vegetable oil, for frying

Instructions

  1. BRINE THE CHICKEN: In a large bowl, whisk the salt with 8 cups cold water. Add the chicken, cover, and refrigerate overnight or up to 24 hours. Drain and discard the brine, pour the buttermilk over the chicken, cover, and refrigerate overnight or up to 24 hours.
  2. MAKE THE DREDGE: In a large bowl, whisk together the flour, cornstarch, Maseca, salt, paprika, onion powder, garlic powder, coriander, celery salt, and pepper.
  3. FRY THE CHICKEN: Fill a large pot halfway with oil and heat to 350°F. Set a wire rack on top of a rimmed baking sheet and set aside. Remove the chicken from the buttermilk (don’t rinse it!) and dredge the chicken in the flour mixture. Working in batches, fry the chicken until the internal temperature of the white pieces reaches 160°F, and the dark pieces reach 165°F, on a deep-fry thermometer (13 to 14 minutes for breasts and 16 to 17 minutes for thighs). Rest the chicken on a rack briefly before serving with your favorite biscuits.

Find it online: https://legenrecipes.com/recipe/mark-romanos-highland-kitchen-fried-chicken/