|crispy, crunchy and salty, Sunday Fried Chicken|
Have you ever made fried chicken before? Well neither had I until yesterday when I awoke at 7:00 a.m. in the morning and did not leave the kitchen until 2:00 in the afternoon. What a well deserved undertaking, frying up chicken in the kitchen on a Sunday at noon. Hot and sweaty and OMG .... this stuff was what fried dreams were made of.
After my husband took his first bite he said....."mmmmm this is the best chicken coating that I have ever tasted that didn't have MSG in it." I of course smiled and took it as a compliment, right?
For one of my sister's wedding presents, I scooped up several 2008 old Bon Appetit issues from our local library sale. (What good cook does not love pouring over cooking magazines?) I made sure I grabbed her the September 2008 issue, the restaurant issue, as it is stuffed full of jaw dropping recipes. I have had this issue myself for 2 years and always salivated over the fried chicken recipe but have forever been to chicken to make it (no pun intended). My sister showed no fear and whipped this recipe up 2 days prior. Okay, if she can do it, I could. I think my fear of hot oil meets raw meat was what kept me away.
adapted from Thomas Keller's Buttermilk Fried Chicken September 2008 Bon Appetit - He uses only wheat flour... I added the cornmeal and rice flour... I also cut the recipe down quite a bit, as his is for 24 pieces of chicken.
Buttermilk Fried Chicken - makes 8 pieces
Part I - The Brining
6 cups water
1/4 cup kosher salt
1 Heaping TBS honey
4 bay leaves
6 cloves smashed garlic
3 tsp black peppercorns
3 bunches of fresh thyme
1/2 cup Italian parsley
1 TBS grated lemon peel
3 TBS fresh lemon juice
8 pieces of chicken
Combine all the brine ingredients in sauce pan (minus chicken) and bring to a boil. Let cool or chill in the fridge. Rinse chicken and add to brine. Put back in fridge and let brine for at least 6 hours up to 24. Drain chicken, remove remaining herbs and pat dry.
Part II -Making your buttermilk coating
1 cup coarse corn meal
1/2 cup rice flour
1/2 cup wheat or spelt flour
1 TBS garlic powder
1 TBS onion powder
1 TBS smoked paprika
1 tsp. cayenne pepper
couple twists of freshly ground pepper
2 tsp coarse kosher salt
2 cups buttermilk
1 bottle peanut oil for deep frying
Thermometer for Deep Frying
Whisk together dry ingredients in a med sized bowl. Pour buttermilk in another bowl. Line up your work space with the chicken on the left then moving to the right you want the dry mix, buttermilk and baking tray, in that order. (makes for less mess). Take your first piece of chicken, place in dry mix, then dip in buttermilk, then back to the dry mix for a second coating. Place on baking sheet. Coat all chicken in this manner and let stand to dry. It is okay to be left out.... you are going to fry the heck out of anything potentially dangerous.
Part III - Hot oil meets the Bird
Serve with coleslaw, mashed potatoes and other good things that you desire. Do not be surprised. You will probably just want to eat the coating...... All of it!
My sister Molly just began her bloggind adventures last night..... check out her first post.... Creamy Butterscotch Pudding with Bacon Lardons....Yeah Molly! Prefers Pig
Fried Foodie Love from Wisconsin ♥♥♥