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    Down-Home Southern Fried Chicken

    Source of Recipe

    From "In the Kitchen with David" by David Venable

    Recipe Introduction

    "I can't think of any dish that's more satisfying and comforting than fried chicken. Straight out of the skillet, it's crispy, crunchy on the outside, moist and juicy on the inside."

    List of Ingredients

    Buttermilk brine:
    ◦ 4 cups buttermilk
    ◦ 2 tablespoons hot sauce
    ◦ 1 tablespoon kosher salt
    ◦ 1 tablespoon freshly ground black pepper

    Chicken:
    ◦ 1 3- to 4-pound chicken, cut up into 8 pieces
    ◦ 2 cups all-purpose flour
    ◦ 1 teaspoon dried thyme
    ◦ 1 teaspoon dried marjoram
    ◦ 2 teaspoons onion powder
    ◦ 1 teaspoon garlic powder
    ◦ teaspoon cayenne
    ◦ 1 tablespoon kosher salt
    ◦ 1 tablespoon freshly ground black pepper
    ◦ Canola oil for frying

    Recipe

    To make the brine, whisk together the buttermilk, hot sauce, salt, and pepper in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover, and refrigerate for at least 3 hours. Turn the chicken once while marinating.

    Pour the chicken into a colander and allow the brine to drain.

    Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt, and black pepper in a resealable plastic bag. Put two or three of the chicken pieces in the bag, close, and shake well to coat. Remove the chicken from the flour mixture and shake off any excess. Repeat with the remaining chicken. Place the chicken on a wire rack, while heating the oil.

    Heat 2 to 2 inches of canola oil to 350 F in a cast-iron or other deep skillet. The skillet should be large enough to hold the chicken in a single layer without touching. Add the chicken to the hot oil. Cook for 7 to 9 minutes. Using tongs, turn the chicken and cook the other side for an additional 7 to 9 minutes. Remove the chicken to a wire rack set over paper towels. To test for doneness, an instant-read thermometer inserted into the thickest piece of chicken should register 165 F. If not, return the chicken to the hot oil for another 2 to 3 minutes and test again. Let the chicken rest for 5 to 10 minutes before serving.

    Makes 4 to 6 servings

 

 

 


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