As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
Simple, seasoned, and rich saltwater brine made by Carolyn Bane and Erika Geldzahler, from the Brooklyn restaurant Pies n Thighs. Source: Martha Stewart Show, January 2011. 4 servings. Ingredients: 1 cup coarse salt, plus more for serving. 1/2 cup sugar. 1 (3 1/2 pounds) organic chicken, cut into 8 pieces. 1 tablespoon paprika. 2 teaspoons cayenne pepper. 1 teaspoon freshly ground black pepper. 3 cups flour. Canola oil, for frying. Instructions: 1. Fill a large pot with 16 cups of water and add salt and sugar. Bring to a boil over high heat, stirring until the salt and sugar have dissolved. Remove from heat and transfer the saltwater to large containers; let cool completely. 2. Season the chicken with paprika, cayenne pepper, and black pepper. Add the chicken to the saltwater brine; cover and refrigerate for 24 hours. 3. Fill a large cast-iron skillet with chicken oil to a depth of 2 inches and heat over medium heat until it reaches 350 degrees on a deep-fry thermometer. 4. Place the flour in a shallow dish. Drain the chicken and rinse with cold running water. Dredge in the flour, shaking off excess. Add the chicken to the hot oil and fry until golden brown and crisp and the chicken registers 165 degrees on an instant-read thermometer, about 13 minutes. Transfer to a paper towel-lined plate to drain; salt and serve immediately.
26.04.2023 @ 21:25
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
Simple, seasoned, and rich saltwater brine made by Carolyn Bane and Erika Geldzahler, from the Brooklyn restaurant Pies n Thighs. Source: Martha Stewart Show, January 2011. 4 servings. Ingredients: 1 cup coarse salt, plus more for serving. 1/2 cup sugar. 1 (3 1/2 pounds) organic chicken, cut into 8 pieces. 1 tablespoon paprika. 2 teaspoons cayenne pepper. 1 teaspoon freshly ground black pepper. 3 cups flour. Canola oil, for frying. Instructions: 1. Fill a large pot with 16 cups of water and add salt and sugar. Bring to a boil over high heat, stirring until the salt and sugar have dissolved. Remove from heat and transfer the saltwater to large containers; let cool completely. 2. Season the chicken with paprika, cayenne pepper, and black pepper. Add the chicken to the saltwater brine; cover and refrigerate for 24 hours. 3. Fill a large cast-iron skillet with chicken oil to a depth of 2 inches and heat over medium heat until it reaches 350 degrees on a deep-fry thermometer. 4. Place the flour in a shallow dish. Drain the chicken and rinse with cold running water. Dredge in the flour, shaking off excess. Add the chicken to the hot oil and fry until golden brown and crisp and the chicken registers 165 degrees on an instant-read thermometer, about 13 minutes. Transfer to a paper towel-lined plate to drain; salt and serve immediately.