Chicken Chili Bake with Cornbread Topping

Dill adds fun flavour to fried chicken.
Directions for: Fried Chicken with Dill Salt

Ingredients

Buttermilk Brine

4 cups buttermilk

cup pickle juice

cup hot sauce, such as Louisiana Hot Sauce

1 Tbsp minced fresh dill

2 tsp granulated garlic

2 tsp onion powder

Kosher saltand freshly ground black pepper

1 chicken, cut into 10 pieces

Dill Salt

1 Tbsp minced fresh dill

Kosher saltand freshly ground black pepper

Seasoning Flour

4 cups all-purpose flour

1 cup fine cornmeal

2 Tbsp granulated garlic

2 Tbsp smoked paprika

2 Tbsp mustard powder

2 Tbsp onion powder

Freshly ground black pepper

Canola oil, for deep-frying

Directions

Buttermilk Brine

1. Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.

Dill Salt

1. Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.

Seasoning Flour

1. Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.

2. Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.

3. Preheat the oven to 350F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350F. Set a wire rack over a baking sheet.

4. Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

See more: Chicken, Fry, Main, Poultry