Fried chicken with dill salt

Votes: 1

Time: 3 hours 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 2428, total fat 165 G., saturated fats 23 G., proteins 83 G., carbohydrates 154 G., fiber 9 G., cholesterol 235 mg, sodium 2003 mg, sugar 14 G.

What's the secret to Guy Fieri's incredible fried chicken flavor? After removing the delicious golden pieces from the fryer, he immediately sprinkles them with homemade dill salt! This is chopped fresh dill mixed with coarse salt, which adds a refreshing note to the flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sour milk marinade

4 cups of sour milk or kefir
1/4 cup cucumber brine
1/4 cup hot sauce
1 tbsp chopped fresh dill
2 tsp granulated garlic
2 tsp onion powder
1 chicken, cut into 10 pieces

Dill salt

1.5 tbsp chopped fresh dill

Spicy flour

4 cups premium flour
1 cup fine cornmeal
2 tablespoons granulated garlic
2 tbsp. l. smoked paprika
2 tbsp mustard powder
2 tbsp onion powder
Rapeseed oil for deep frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, mustard powder, paprika, garlic granules, dill, hot sauce

Cooking the dish according to the recipe:

Sour milk marinade:

In a large bowl, combine the buttermilk, brine, hot sauce, dill, garlic, onion powder, 2 teaspoons salt, and 2 teaspoons black pepper. Add the chicken pieces and refrigerate, covered, for 2–4 hours.

Dill salt:
Combine dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
Spicy flour:

In a large bowl, combine the flour, cornmeal, garlic, smoked paprika, mustard powder, onion powder, and 2 teaspoons of black pepper. Remove the chicken from the marinade and coat it in the seasoned flour. Place it on a wire rack set over a baking sheet and set aside for 20–30 minutes to allow the breading to set.

Preheat oven to 350°F (175°C). Pour 3 inches (8 cm) of oil into a large, heavy-bottomed saucepan or cauldron and heat to 350°F (175°C). Place a rack on a baking sheet.
Fry the chicken, 3–4 pieces at a time (don't overcrowd the pan, or the oil temperature will drop too much) until golden brown and crisp, 7–8 minutes. The internal temperature of the meat should reach 165°F (74°C) and it shouldn't be pink; if it is, finish cooking it in the oven. Transfer the fried chicken to a wire rack to drain any excess fat. While it's hot, sprinkle with dill salt.