" Planes, Trains and Automobiles" Frequent Fryers

Believe us, you've never had fried chicken like this before. It would make a vegetarian think twice about eating meat!

You will need:

  • 4 tablespoons kosher salt
  • 8-10 garlic cloves, peeled and smashed
  • 1 pinch ground bay leaf
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon peanut butter
  • 1 tablespoon dried oregano
  • 4 cups buttermilk
  • 1 organic chicken, cut into 10 parts for frying (cut each breast into 2 pieces)
  • 3 1/2 cups self-rising flour
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons paprika
  • Peanut oil for frying

Directions:

1. Cut whole organic chicken into 10 pieces.

2. Combine the salt, garlic, ground bay leaf, Tabasco, peanut butter, oregano and buttermilk in a large glass bowl. Stir until the peanut butter and salt dissolve. Submerge the chicken in the buttermilk mixture; cover and refrigerate at least 30 minutes or overnight.

3. Remove chicken from the marinade, pat dry and transfer to a wire rack. Refrigerate, uncovered another 20-30 minutes. (Although this step helps insure a crisp skin, it may be omitted.)

4. Combine the flour, pepper and paprika in a large baking dish and set aside. Preheat oven to 200F.

In a heavy skillet over medium-high heat, heat enough peanut oil to come halfway up the pieces of chicken, roughly 1 to 1 ? inches. If you don?t have a deep-fry thermometer, check to see if the temperature is 360F degrees by dropping a small piece of bread in the hot oil; it should take just under 30 seconds to brown.

Dredge both sides of each piece of chicken in the flour mixture, shake off excess flour, and dip into the buttermilk mixture again, then once again into the flour. Shake off excess flour and transfer to a wire rack.

5. Lay the chicken 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 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 to medium if the chicken browns too quickly.

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 peanut oil as needed, always making certain oil has returned to 360F before frying.

6. Devour! (Or wait and eat chicken on an airplane, a train or an automobile! Prepare your own portable meal by individually boxing up a serving of the chicken with your favorite travel foods?an apple, a blondie, a serving of potato salad, a dill pickle, or whatever you choose!).

Serves 4



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