This is a work-in-progress fried chicken recipe. We have made this a bunch with the buttermilk skyscrapers.
- 2 pounds boneless, skinless chicken thighs (add more weight with bone-in chicken)
- 1/2 C kosher salt
- 2-3 C buttermilk, well shaken
- hot sauce
- 1-2 onions (optional)
- hot sauce (optional)
- 1 C AP flour
- 1 t cracked black pepper
- paprika
- 1T salt
- herbs
- 2 C vegetable shortening
- 1 stick unsalted butter (use less salt in the flour if you use salted)
- frying thermometer (should read up to 400°F)
- cast iron frying pan, or a pot with high sides
- splatter screen
- cooling rack
- jelly pan
- a couple feet of tinfoil (optional)
- tongs (a couple of forks work, but you may get hot oil on you, which is not so fun)
- set up chicken cutting area, plastic wrap and bowl with salt to marinate in
- chop up chicken and put into bowl
- cover chicken with the 1/2 C kosher salt.
- Cover the bowl with plastic wrap and refriderate 1 hour
- add buttermilk and hot sauce over the chicken and mix it up to get a good coating
- recover with plastic wrap and marinate 8-24 hours
- Add butter and shortening and heat to 350.
- Set up rack and jelly pan to the side of the pan.
- Drain chicken from buttermilk and dredge in flour. Usually I do 2 pieces at a time to keep it simple.
- Fry, making sure not to get oil over 400, since that will blacken it. Flip it every 1-2 minutes to ensure even coating. The point is to get the chicken cooked but not hard. It should have some give like the meat between your hand and thumb when you put your thumb to your hand. Place the chicken on the rack/jelly pan. Put it in the oven or put a tin foil tent on it, if you want to keep it warm.
A melange of
- Adapted from a Gormet [The Gormet Cookbook, 368]
- Emril L’s from Food Network
- Alton Brown’s from Food Network