Eating House Fried Chicken

For the best fried chicken, brine over night.

Eating House 1849 Koloa_Fried Chicken- pc Craig Bixel_AM9I5118.jpg

Serves  4


4 each chicken breasts
4 each chicken thighs

Chicken Brine:

  • 1 qt H20

  • ½ cup Sugar

  • 1 oz Salt

  • 1 oz garlic salt

  • ½ oz celery salt

  • 1 oz white pepper

  • 1 Tbl dry thyme

  • 1 oz onion Powder

Whisk the dry ingredients into the water until completely dissolved.

Add the chicken breast and thighs into the brine.  Place the chicken in the brine and place in the refrigerator for a 24 hr period.


Chicken Breading

  • 1 c Flour

  • 1 c McCormicks Chicken Flour

  • 1 c Tempura Flour

  • Garlic Salt to taste 

  • Onion Powder to taste 

  • 2 cups Buttermilk

Remove the chicken from the brine.  Pat dry.  Place on a sheet pan with a baking rack.  Bake in a 300 degree oven for approximately 15-20 minutes or until fully cooked, but still juicy.

Remove from the oven and let cool to room temperature.  Marinate in buttermilk (enough to submerge the chicken, for 2-4 hours).  Remove the chicken from the buttermilk and dredge through the Chicken Breading mixture.

Carefully place in a pot of 350 degree oil and fry until golden brown.

Remove and enjoy! 

Eating House 1849 Koloa_Fried Chicken- pc Craig Bixel_AM9I5121.jpg