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Big Love Buttermilk Fried Chicken

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"Fried chicken is an emblem of the South and loved the world over: there are as many styles and flavors as there are ways of eating it. Whether it's served hot over a buttermilk biscuit or eaten cold as a midnight snack standing in front of the refrigerator, fried chicken is good any time of day or night. And it's good for you! If your oil is at the correct temperature, the chicken won't absorb any excess and will come out with a crackling skin and hot, juicy interior. My hope is that you fry enough of this chicken so that there are one or two pieces left for a midnight snack. I love thigh meat, so that's what I use in this recipe, but you can use legs as well. At The Goose we debone our thighs before serving them on a biscuit sandwich, but deboning yours is optional. Keep in mind with the bones in they take longer to cook fully through. Serve these with Sweet Heat BBQ Sauce and Texas Pete. Double or triple the recipe for a fried chicken Friday dinner party! Note: Be sure to start this recipe the day before serving to allow the chicken to marinate."

List of Ingredients

â—¦ 2 quarts (8 cups) buttermilk
â—¦ 2 large lemons, zested and quartered
â—¦ 10 to 12 sprigs (about ½ ounce) fresh thyme
â—¦ ¼ cup Texas Pete or Crystal hot sauce
â—¦ ¼ cup Worcestershire sauce
â—¦ 1 tablespoon kosher salt
â—¦ 2 teaspoons freshly ground black pepper
â—¦ 12 bone-in chicken thighs

For the dredge:

â—¦ 4 cups all-purpose flour
â—¦ ½ cup kosher salt
â—¦ ¼ cup freshly ground black pepper
â—¦ ¼ cup onion powder
â—¦ ¼ cup garlic powder
â—¦ 2 tablespoons cayenne
â—¦ 2 tablespoons smoked paprika

â—¦ Canola oil, for frying


Recipe

In a large bowl, mix the buttermilk, lemon quarters and zest, thyme, hot sauce, Worcestershire, salt, and pepper. Put the chicken thighs in another large bowl, pour the marinade over, and marinate the thighs in the refrigerator for 24 hours. About 30 minutes prior to frying the chicken, take it out of the refrigerator so the chicken comes to room temperature.

When you're ready to fry the chicken, preheat the oven to 200° F. Meanwhile, make the dredge. Sift all the ingredients into a large bowl. (This can be made up to one month ahead and stored in a glass jar with a lid or a ziplock bag.)

Spread the dredge out on a pie pan or plate and place it next to the stove. (Alternatively, you can put it in a large paper sack.) Have a baking sheet handy. In a large Dutch oven or cast iron pot, heat 3 inches of oil over medium-high heat until it registers 325° F on a deep-fry thermometer.

Using your hands and working in small batches, remove the chicken from the marinade and press it into the dredge or shake the chicken pieces with the dredge in the sack. (This is a fun task for kids to help with.) You can dredge them up to 30 minutes before frying.

Fry the chicken until golden brown, turning once, about 12 minutes. Keep the thighs warm on the baking sheet in the oven while you cook the rest of the chicken, discarding the marinade. Be sure to check the temperature of the oil before you start frying each batch. Serve immediately or serve cold the next day.

Makes 6 servings