Wednesday, September 24, 2014

In the Kitchen with Jason (and David): Down-Home Southern Fried Chicken

Who enjoys fried chicken? I know I do! And this recipe makes a wonderful and tasty fried chicken. Mine turned out a little darker, most likely due to me failing to have any cayenne on hand when we made it, causing the use of a substitute spice.

It is not safe to be a singular piece of fried chicken in our house.
This one didn't last long that is for sure.

  • 4 cups buttermilk
  • 2 Tbsp hot sauce
  • 1 Tbsp + 1 tsp salt, divided
  • 1 Tbsp + 1 tsp pepper, divided
  • 3 lbs bone-in chicken pieces. 
  • 2 cups flour
  • 1 tsp thyme
  • 1 tsp marjoram
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne (I used chili powder instead)
  • Lots of canola oil
  • Mix together buttermilk, hot sauce, 1 Tbsp salt, and 1 Tbsp pepper.
  • Lay the chicken in a single layer in a dish just large enough to for it all to fit and pour the buttermilk brine over it.
  • Cover the chicken and refrigerate for at least 3 hours, flipping the chicken 1/2 way through.
  • Drain the brine from the chicken.
  • In a resealable plastic bag, add the remaining non-oil ingredients.
  • With 2 or 3 chicken pieces at a time, put them into the bag and give it a good shake.
  • Remove the chicken and shake off any excess flour.
  • Store the chicken on a wire rack until you cook them.
  • Heat about 2 inches of canola oil to 350 degrees in a deep skillet.
    • I recommend using some form of cooking thermometer to make sure that the temperature reaches the correct level and stays there.
  • Cook the chicken in a single layer in the hot oil for 14-18 minutes, flipping 1/2 way through.
  • Remove the chicken to a wire rack with something underneath to keep any drippings from making a mess of your counters.
  • Let chicken rest for 5 to 10 minutes before serving.
Please enjoy!

-Chef Jason

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