Sunday, April 10, 2011

Buttermilk-Soaked Fried Chicken

Ingredients for the spice Rub:
6 chicken legs and 6 chicken thighs
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
3 T salt
1 T black pepper

* * * * * *

Ingredients for buttermilk marinade:
1 to 2 quarts buttermilk
4 T vinegar-based hot sauce
6 cups all-purpose flour
peanut or canola oil for frying

Preparing the chicken:
In a medium bowl, mix all of the dry spices. Add chicken and toss until well coated. Let the mixture stand at room temperature (if cooking within 4 hours) or refrigerated in a large bowl for one hour.

Pour enough buttermilk over the chicken to cover completely and stir in the hot sauce. Leave on the countertop for one to three hours, or refrigerate up to 24 hours. Pour chicken parts into colander and allow excess buttermilk to drain.

In a large bowl, mix the flour with salt and pepper to season well. One-by-one add the chicken pieces, making sure they are thoroughly coated with flour on all sides. Leave them in the bowl with the excess flour.

Fill a very large pot 4 to 6 inches deep with oil and heat to 325 degrees F. Shake off the excess flour before slipping it into the oil. The temperature will drop after adding each chicken part into the oil; turn the flame to high to increase the temperature to 350 degrees F as the chicken cooks. Cook 12 to 18 minutes until golden brown and at least 160 degrees at the bone. Remove to a rack to drain and season immediately with salt. Cool for a few minutes and serve.

Serves 6


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