Fried Chicken and Greek Watermelon Salad
INGREDIENTS
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FOR THE BRINE:
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1 whole chicken, cut into 8 pieces
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1/4 cup sugar
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1/4 cup kosher salt
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1 teaspoon black peppercorns
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1 dried bay leaf
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1 teaspoon celery seeds
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1 teaspoon fennel seeds
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FOR DREDGING & FRYING:
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Safflower, peanut, or grape seed oil, for frying
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2 cups buttermilk
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3 tablespoons hot sauce, preferably Cholula brand
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3 cups all-purpose flour
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2 tablespoons Old Bay seasoning
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11/2 tablespoons kosher salt
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1 tablespoon cayenne pepper
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1 tablespoon paprika
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Honey, for serving
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FOR THE SALAD:
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1 13/4-pound wedge of watermelon, rind removed and cut into medium dice (about 4 cups)
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2 large beefsteak tomatoes (11/4 pounds), seeded and cut into small dice (about 2 cups)
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1 large English hothouse cucumber (3/4 pound), peeled and cut into small dice (about 2 cups)
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1 cup crumbled feta cheese
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2 tablespoons torn dill, uncut
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1/4 cup extra-virgin olive oil
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2 tablespoons red wine vinegar
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Pinch of garlic powder
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Pinch of onion powder
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Kosher salt and freshly ground black pepper to taste
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