BUTTERMILK FRIED CHICKEN adapted from Molly Yeh
BRINE
3 cups buttermilk
3 tablespoons kosher salt
FRESHLY ground black pepper, to taste
1 tablespoon sugar
1/2 teaspoon ground cayenne
3 cloves garlic, FINELY minced
3 sprigs fresh thyme
3 1/2-pounds chicken pieces (all thighs or a mixture of legs, thighs and breasts works really well)
- Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag.
- Add the chicken pieces.
- Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.
- When you’re ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.
FRYING
Peanut oil, for frying
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon sweet paprika
2 teaspoons baking powder
2 teaspoons garlic powder
FRESH ground sea salt and black pepper
1/2 teaspoon ground cayenne
1/4 cup buttermilk
- Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350°.
- Set racks on two rimmed baking sheets and keep one next to the stove.
- Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt and cayenne in a large bowl.
- Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.
- Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture.
- Set the chicken skin-side up on a rack.
- When the oil reaches 350 degrees F, lightly dredge the thighs and legs again.
- Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes.
- Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs).
- Remove the chicken to the second rack to drain.
- Return the oil temperature to 350 degrees F.
- Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces.
- Transfer to a serving platter.