I made the fried chicken from this recipe yesterday and am blown away. I seasoned the chicken thighs for maybe 12 hours, then misread the recipe and added the buttermilk. The next day I fried the chicken (add an egg to the buttermilk that remains when you pull out the chicken.) What a difference doing the dry rub the day before made! I used to make fried chicken and a restaurant. I *thought* I had the best fried chicken. Now I do! (full recipe at the link.)
Fried Chicken
I’m not Southern, but I must say that I am quite proud of this fried chicken. The chicken’s overnight marinade in salt and spices brings intense flavor, and a double dip in both spiced flour and buttermilk gives it a thick and crisp exterior. Cornstarch in the flour mixture makes the crust crisper and more tender, while baking powder helps to make the crust airy and light. Gabe suggests not eating this in front of someone you’ve been dating for less than six months.
It’s a good judge of true love to watch your partner devour a fried chicken sandwich: there’s no graceful way of doing it. It’s really a sandwich that needs the aid of a knife and a fork.
Makes enough for 4 sandwiches
4 boneless, skinless chicken thighs (about 1 pound)
Vegetable, canola, or peanut oil, for frying (about 4 cups)
Spice Mix
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt
Flour Dredge
1 cup / 140 g all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
Buttermilk Dredge
1 cup / 240 ml buttermilk
1 egg
The day before you plan on frying the chicken, whisk together the paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt to form the spice mix.
Set aside 1 tablespoon of the spice mix and sprinkle the rest all over the chicken thighs. Cover the chicken with plastic wrap and refrigerate overnight.
To fry the chicken, mix together the flour, cornstarch, baking powder, and reserved spice mix in a pie plate or shallow dish.
Mix together the buttermilk and egg in another pie plate or shallow dish.
Set up a wire rack over a sheet tray.
Fill a large, heavy skillet (I use my 12-inch cast-iron pan) with 3/4 inch of oil. Set on high heat and bring to 360°F.
Preheat the oven to 375°F.
Dredge the chicken in the buttermilk mixture, then the flour mixture, then the buttermilk mixture again and finally back into the flour. Set on the rack over the sheet tray.
Fry the chicken for 3 minutes per side until deep golden brown. Return the chicken to the wire rack and bake for 8 to 10 minutes, or until just done inside.
http://www.seattleschild.com/Its-date-night-in-with-a-trio-of-recipes-from-Not-Without-Salts-Ashley-Rodriguez/
Fried Chicken
I’m not Southern, but I must say that I am quite proud of this fried chicken. The chicken’s overnight marinade in salt and spices brings intense flavor, and a double dip in both spiced flour and buttermilk gives it a thick and crisp exterior. Cornstarch in the flour mixture makes the crust crisper and more tender, while baking powder helps to make the crust airy and light. Gabe suggests not eating this in front of someone you’ve been dating for less than six months.
It’s a good judge of true love to watch your partner devour a fried chicken sandwich: there’s no graceful way of doing it. It’s really a sandwich that needs the aid of a knife and a fork.
Makes enough for 4 sandwiches
4 boneless, skinless chicken thighs (about 1 pound)
Vegetable, canola, or peanut oil, for frying (about 4 cups)
Spice Mix
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt
Flour Dredge
1 cup / 140 g all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
Buttermilk Dredge
1 cup / 240 ml buttermilk
1 egg
The day before you plan on frying the chicken, whisk together the paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt to form the spice mix.
Set aside 1 tablespoon of the spice mix and sprinkle the rest all over the chicken thighs. Cover the chicken with plastic wrap and refrigerate overnight.
To fry the chicken, mix together the flour, cornstarch, baking powder, and reserved spice mix in a pie plate or shallow dish.
Mix together the buttermilk and egg in another pie plate or shallow dish.
Set up a wire rack over a sheet tray.
Fill a large, heavy skillet (I use my 12-inch cast-iron pan) with 3/4 inch of oil. Set on high heat and bring to 360°F.
Preheat the oven to 375°F.
Dredge the chicken in the buttermilk mixture, then the flour mixture, then the buttermilk mixture again and finally back into the flour. Set on the rack over the sheet tray.
Fry the chicken for 3 minutes per side until deep golden brown. Return the chicken to the wire rack and bake for 8 to 10 minutes, or until just done inside.
http://www.seattleschild.com/Its-date-night-in-with-a-trio-of-recipes-from-Not-Without-Salts-Ashley-Rodriguez/