Buttermilk Fried Chicken
Fried chicken is a great American tradition that’s fallen out of favor. A taste of this, and you will want it back in your weekly routine
Cost: $30
Equipment
- Brining bag, or Jumbo 2 gallon food storage bag
- Stock pot
- Dutch oven or soup pot (for frying)
- Rimmed baking sheets with cooling racks in them
- Professional candy and deep fry thermometer
- Lots of paper towels
Ingredients
Chicken Brine
- 5 lemons, halved
- 12 bay leaves
- 1 bunch flat-leaf parsley
- 1 bunch thyme
- ½ cup clover honey
- 1 head garlic
- ¼ cup black peppercorns
- 2 cups Diamond Crystal kosher salt I’m sure any kosher salt would do, but Chef Keller insists this brand is his favorite. It’s the one I use consistently in cooking and it has never failed me.
- 2 gallons water
Buttermilk Fried Chicken
- 2 2½ - 3 lb chickens, cut into 10 pieces each: 2 legs, 2 thighs, 4 breast quarters, and 2 wings Pre-cut pieces work fine. If you can’t find bone-in chicken breasts, you can use boneless, skinless breasts and just cut them in half before dredging and frying.
For dredging and frying
- Peanut or canola oil for deep-frying Both of these oils cook well at high temps. Other vegetable oils might be okay, but these are the best options.
- 1 quart buttermilk For a dairy-free option, mix 1 tablespoon lemon juice with 1 cup of almond, coconut or soy milk.
- Kosher salt and freshly ground black pepper
Coating
- 6 cups all-purpose flour For a gluten free option, you can substitute rice flour. Also, Chef Keller offers a packaged gluten free mix which includes the seasoning.
- ¼ cup garlic powder
- ¼ cup onion powder
- 1 tbsp Plus 1 tsp, Paprika
- 1 tbsp plus 1 tsp, cayenne pepper I know it seems like a lot, but trust the recipe. It gives a subtle little touch of zing to the finished product.
- 1 tbsp plus 1 tsp, kosher salt
- 1 tsp freshly ground black pepper
- Ground flour de seal or fine sea salt
- Rosemary & Thyme sprigs for garnish
Instructions
For the Brine
- Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
Brining the chicken
- If using whole chickens, cut into 10 pieces each: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).
- (NOTE: You can use a brining bag or Jumbo sized food storage bag, but place the bag inside a large bowl or other container in case the bag springs a leak during the brining time.)
- Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air dry. Let rest at room temperature for 1½ hours, or until it comes to room temperature.
Dredging and Frying the chicken
- If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
- Meanwhile, combine all the dry coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.
- Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.
- Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.
- Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow exces fat to drain, whereas leaving them skin-side-down could trap some of the fat.). Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.
- Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat.
- Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.
- NOTE: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400°F oven for up to 5 minutes to ensure that the crust is rips and the chicken is crips and the chicken is hot. (I use the rack and baking sheet to make sure the heat can circulate all around the pieces of chicken.)