Best Salted Fried Chicken Recipes

Thai Fried Chicken Wings with Hot-and-Sour Sauce and Salted Mango image

Provided by Martha Stewart

Number Of Ingredients 14

1/2 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons nam pla (Thai fish sauce)
3 cloves garlic, crushed
2 fresh red Thai chiles, thinly sliced
1 tablespoon sugar
2 pounds chicken mini drumsticks from chicken wings or chicken wings, separated at the joint
1 ripe mango, cut into 1-inch slices
2 teaspoons salt
Grape seed or corn oil, for frying
1/2 cup cornstarch
1/2 cup rice flour
1/4 cup chopped fresh mint leaves
Hot-and-Sour Sauce

Steps:

In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

Salted Buttermilk Fried Chicken image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 10

8 cups safflower oil, plus more as needed, for frying
1 quart low-fat buttermilk
4 large eggs, lightly beaten
4 teaspoons baking powder
2 teaspoons baking soda
4 cups all-purpose flour
4 teaspoons coarse salt
2 teaspoons cayenne pepper
2 whole chickens (3 1/2 to 4 pounds each), cut into 10 pieces each
Flaky sea salt (preferably Maldon), for sprinkling

Steps:

Fill a medium heavy-bottomed pot halfway with oil. Heat until a deep-fat thermometer reaches 340 degrees.
Meanwhile, stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
Working in batches (do not crowd pot), carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for wings, 9 to 10 minutes for other pieces. (While chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
Transfer fried chicken to a paper-towel-lined plate using a slotted spoon; sprinkle with flaky salt. Serve warm or at room temperature.

Salted Fried Chicken image

Provided by Martha Stewart

Number Of Ingredients 14

6 cups water
1/2 cup coarse salt
1/2 cup good-quality honey
1 whole chicken (about 4 pounds), cut into 10 pieces (with breast quartered)
10 cups safflower oil (or enough to fill pot halfway)
2 cups low-fat buttermilk
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1 tablespoon coarse salt
1 tablespoon plus 1 teaspoon cayenne pepper
Sea salt, preferably Maldon
Good-quality honey

Steps:

Make the brine: Bring water, coarse salt, and honey to a simmer in a medium saucepan over medium heat. Simmer until salt and honey dissolve. Remove from heat, and let cool. Place chicken in a bowl, and pour cooled brine over top. Refrigerate for at least 2 hours (up to 3 hours). Remove chicken from brine, and rinse under cold water. Pat dry with paper towels.
Prepare to fry the chicken: Fill a medium heavy pot halfway with oil (enough to cover chicken). Heat until a deep-fry thermometer reaches 340 degrees.
Meanwhile, make the coating: Stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
Working in batches, carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for small pieces, 9 to 10 minutes for large pieces. (As chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
Serve the chicken: Transfer chicken to paper-towel-lined plates, and let drain. Season with sea salt, and serve with honey for drizzling or dipping.