Fried Chicken

I don't make this very often but once in a while, especially in Sweden where no KFC can be found, you just want something sinfully crunchy. I found this in Anne's Food Blog, which can be quite inspiring when you are trying to cook only with ingredients that can be found in Sweden. Instead of buttermilk, I've used the Swedish filmjölk and I used part of the brine to make up the batter instead. It was not too bad, but does produces quite a bit for the two of us. We ended up freezing the rest and Johan helped eat up the rest :)

Ingredients (serves 3 or more)

900g chicken breasts or fillets

Brine:
750 ml (3 cups) buttermilk or filmjolk
4 tablespoon coarse salt or 3 tablespoon fine salt
2 tablespoon sugar
4 cloves of garlic, chopped
1/2 tablespoon chilli powder
1-2 teaspoon cayenne pepper
2 bay leaves
1 tablespoon fresh sage, finely chopped

Mix all the ingredients together and cover it and let it rest in the chiller for at least 3 hours or overnight. Before frying, drain them off in a strainer and take away any bit pieces of garlic or herb.

For the batter:

1 egg
250 ml of brine
1 teaspoon baking powder

Flour mixture:
750 ml (3 cups) flour
1 teaspoon baking powder
1 teaspoon cayenne pepper
1 teaspoon chilli powder
1 tablespoon fresh thyme

Dip the chicken into the batter before dredging it through the flour mixture. Fry until golden brown, drain on kitchen paper before serving.