Fried Chicken (12-17-19)

Tabitha leads listeners through a cooking audio where she prepares a classic recipe for fried chicken.  

Fried Chicken 

2 cups of real buttermilk

1 tea. Redmond real salt

a few shakes of Tabasco

1 lb. pastured chicken breast, sliced horizontally into about 4 pieces per breast

1 cup of all purpose flour

3/4 tea baking powder

a few grinds of fresh black pepper

1/4 tea. cayenne pepper (optional)

1/2 tea. dried rosemary, crushed

1/2 tea. dried thyme

1/2 tea. dried parsley

avocado oil, for frying (I now recommend coconut oil)

 

In a large glass bowl, make the brine by whisking together the buttermilk, salt and Tabasco.  Add the chicken, making sure that it is completely submerged.  Cover and refrigerate for 6-12 hours.  Remove the bowl from the refrigerator about 1 hour before you plan fry.

 

Line a rimmed sheet with parchment paper.  In a shallow dish, whisk together the flour, baking powder, and seasonings.  One piece at a time, remove the chicken from the brine, shaking off the excess, and roll in the seasoned flour until completely coated.  Place the coated chicken on the lined baking sheet.

 

In a large, cast iron pan, pour the oil to a depth of 1 inch (2.5 cm).  Heat over high heat until temperature reaches 350F (180C).

 

When the oil is ready, using tongs, carefully add the chicken pieces to the hot oil and fry until the undersides are golden brown, about 3 minutes.  Using tongs, turn and cook until the second sides are golden brown, about 3 minutes longer.  Transfer the pieces to a paper towel lined plate to drain.  Repeat with remaining chicken pieces.  Serve as soon as possible, or keep chicken pieces warm in a 200F (93C) oven.

 

Adapted from the book Williams-Sonoma Chicken for Dinner