Fried Chicken Bucket List
Claud's "Fried Chicken Bucket List" is a recipe you'll want to make again and again. It's ridiculously good!
- 1/4 cup of kosher salt
- 5 garlic cloves, peeled and smashed
- A few sprigs of rosemary
- 1 tablespoon Tabasco sauce
- 4 cups buttermilk
- 1 pound of organic chicken, cut into 10 parts for frying (cut each breast into 2 pieces)
- 1 and Ĺ cups self-rising flour
- 2 tablespoons cornstarch
- 1 teaspoon of salt
- Ĺ teaspoon freshly ground black pepper
- Lard or vegetable oil, for frying
Combine the salt, garlic, rosemary, Tabasco and buttermilk in a large glass bowl. Stir until the salt dissolves. Submerge the chicken in the buttermilk mixture; cover and refrigerate about an hour.
Remove chicken from the marinade, pat dry with paper towels and transfer to a wire rack. Refrigerate, uncovered another 20-30 minutes. (Although this step helps insure a crisp skin, it may be omitted.)
Combine the flour, cornstarch, salt and pepper in a large, shallow dish.
In a heavy skillet over medium-high heat, heat 3-4 inches of oil to a temperature of 325F-340F. If you donít have a deep-fry thermometer, check to see if the temperature is about right by dropping a small piece of bread in the hot oil; it should take around 30 seconds to brown.
Dredge all sides of each piece of chicken well in the flour mixture and pat/shake off excess flour. Repeat this step by dunking the floured chicken back into the buttermilk mixture and then dredging again in the flour and shaking off the excess flour.
Lay the chicken pieces in the hot oil without crowding or touching (frying too many pieces at one time will cause the oil to cool down and you'll end up with greasy chicken). When the pan is 3/4 full of chicken, gently lift each piece once with tongs to prevent the coating from sticking. Fry 5 to 8 minutes on each side, turning when golden. Reduce heat if the chicken browns too quickly it should bubble nicely but not smoke.
Using tongs, carefully remove chicken from oil and drain on large paper bags or a few layers of paper towels. When cooking more than one batch, keep chicken warm on a rack or baking sheet in the preheated oven. Add oil as needed, always making certain oil has returned to cooking temperature before frying.
Eat before itís too late.