Recipe: Cider-Brined Fried Chicken

        We first saw this recipe on the Food Network show Cooking for Real with Sunny Anderson. Although Sunny is a bit loud for me, this former Air Force pilot knows what she's talking about, especially when it comes to fried chicken. The inclusion of apple cider as a brine is brilliant. I have never seen fried chicken retain moisture through this procedure. I really recommend using Liberty Heights Fresh brand of Fresh Apple Cider made with Cortland, Jonathan, Mcintosh, Winesap, and Gold Dell apples. This cider is delicious to drink and so full-bodied, adding the exact type of moist chicken following a great crunch. I would also suggest getting cage-free chicken at Whole Food (stay away from Tysons). Laura took this fried chicken recipe on and passed with flying crunchy colors.

Ingredients:

• 2 cups apple cider
  
• 1/2 cup salt (I'd recommend decreasing this to a 1/3 cup salt)
  
• 1 (4 1/2 to 5-pound) chicken, cut into 10 pieces
  
• Water
  
• 2 eggs
  
• 2 tablespoons cayenne pepper
  
• 1 teaspoon freshly ground black pepper
  
• 1 cup all-purpose flour
  
• 1/4 cup cornstarch
  
• 2 quarts vegetable shortening, for frying
  

Directions:

• In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
  
• In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
  
• In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes.
•  In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
  

Tips: 

• Make sure you use a deep fryer/candy thermometer for the oil. 
  
• Laura suggests using self-rising flour
• Also, for a bit more kick...use twice as much cayenne or more. 
• A brine is NOT a marinade, therefore only keep the chicken in for the recommended hour. Nothing more!

Serving suggestion: hot sauce! 

(Despite the fact that I am not a great photographer, this chicken was crispy and had an amazing crunch.)

If you have always wanted to make fried chicken, but are scared to...this is your recipe! The key is to make sure your oil is to the right temperature--> 325 F or bust!

P.s: Shane, Landon, and Caroline...this is what you guys missed out on! Laura rocked it!

* top photo taken from Food network's Cooking for Real with Sunny Anderson