Your New Favorite Three-Day Fried Chicken Recipe
This traditional Southern comfort food gets a serious facelift from a refined soul food spot in Miami.
Navé Three-Day Fried Chicken
- 2 whole chickens, cut into 8 pieces
- 28 ounces water
- 6 ½ ounces kosher salt
- 5 tablespoons sugar
- 18 ounces black peppercorns
- 7 ounces ice cubes
- 8 ounces buttermilk
- 1 tablespoon hot sauce
- 4 cups all-purpose flour
- 6 tablespoons potato starch
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
PREPARATION: To make the brine, bring water to a boil with 3½ ounces of salt, sugar and black peppercorns. After two minutes, take off heat and add ice. Add chicken when cooled, making sure all pieces are submerged. Refrigerate for eight hours, then rinse chicken well under cold water before patting dry. Place chicken in buttermilk and marinate for two days.
Mix together flour, potato starch, smoked paprika, black pepper and 3 tablespoons of kosher salt. Dredge chicken in breading, making sure no spots are left uncoated. Transfer to a wire rack to allow excess flour to fall off. Allow chicken to air dry for a minimum of four hours to ensure the breading and meat will adhere.
Heat vegetable oil to a steady 300 degrees in a large pot and fry two to three pieces at a time to make sure temperature stays consistent. Fry chicken for seven to eight minutes, turning once gently. Transfer to a wire rack and season with salt, pepper and smoked paprika.