Ingredients
The following ingredients have 4 Servings
- 1 12 ounce can light beer
- 4 cups cool water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 8 sprigs fresh dill
- 6 cloves garlic (crushed slightly)
- 1 tablespoon black peppercorns
- 8 chicken pieces (4 chicken thighs and 4 chicken drumsticks)
- 2 cups all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- oil for frying
Instruction
- Set oven to 200 degrees. Place a cooling rack on top of a baking sheet and set aside.
- Whisk together beer, water, salt and brown sugar until sugar and water dissolve. Add in fresh dill, crushed garlic and black peppercorns.
- Place chicken in an resealable plastic bag. Pour brine over the top and seal. Refrigerate for at least 2 hours but not more than 4.
- Remove chicken from brine. Rinse and pat dry.
- Place flour, garlic powder, salt, dried dill and black pepper in a resealable plastic bag. Place.chicken in flour and shake to coat. Shake off excess, transfer to a plate and allow to set for 15 minutes.
- Heat 1 inch oil in a large heavy bottom skillet to 350 degrees. Place 4 pieces of chicken in oil, cover and cook for 7 minutes. Turn, cover and cook for an additional 7 minutes or until meat thermometer registers 165 degrees. Remove lid and cook for 2 more minutes or until golden brown. Transfer chicken to prepared cooling rack and place in warm oven while you cook the remaining chicken.
- After the second batch is finished, transfer all chicken to a serving platter, sprinkle with a little more kosher salt. Serve immediately.
