For our fried chicken project, we score chicken thighs and bathe them in a smoked buttermilk brine. They sit in the brine for 24-ish hours. We remove them from the brine and dredge them in our new dredge: masa and potato starch. We lay the dredged thighs on sheet pans lined with parchment paper and wrap them in plastic wrap. We refrigerate the thighs overnight, allowing the starches to hydrate and adhere to the chicken. We fry our thighs for 3 minutes at 375°F.
Smoke-Buttermilk-Pickle Brine
– 1000 grams buttermilk
– 500 grams pickle brine
– 120 grams Crystal Hot Sauce
– 40 grams liquid smoke
– 35 grams salt
Put the buttermilk, pickle brine, hot sauce, liquid smoke, and salt into a bowl. Whisk the ingredients together to combine and dissolve the salt. Submerge scored chicken thighs in the brine and refrigerate the chicken in brine for 24 hours.
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