Art Smith’s Buttermilk Fried Chicken
|for the brine, 1/2 cup kosher salt|
|1 gallon cold water, divided|
|1 tsp black peppercorns|
|3 sprigs rosemary|
|5 sprigs fresh thyme|
|4 cloves garlic, crushed|
|2 bay leaves|
|for the chicken|
|2 whole chickens, cut into 10 pieces each|
|1 quart butermilk|
|6 large eggs|
|for the egg wash|
|1 tbs hot sauce|
|2 tsp kosher salt|
|2 tsp ground black pepper|
|for the dredge|
|2 cups ap flour|
|3 cups self rising flour|
|1 tbs garlic powder|
|1 tbs onion powder|
|1 tbs kosher salt|
|2 tbs paprika|
|1/2 tsp cayenne pepper|
|canola oil for frying|
- To prepare the brine: In a large soup kettle dissolve the salt in 2 cups water over medium-high heat.
- Add the remaining water, stirring to blend in the salt.
- Add the black peppercorns, rosemary, thyme, garlic, and bay leaves. Let cool completely before adding chicken.
- To prepare the chicken: Place the chicken pieces in the brine and refrigerate for at least 12 hours or up to 24 hours.
- Pour the buttermilk into a large bowl.
- Remove the chicken from the brine and submerge in the buttermilk. Refrigerate for 4 to 6 hours.
- To prepare the egg wash: In a large mixing bowl, whisk together the eggs, hot sauce, 2 tsp of salt and 2 tsp pepper.
- Place the chicken in the seasoned flour, recipe to follow. Before placing in the egg wash dust the chicken in the seasoned flour.
- Remove chicken from the flour and shake off all excess.
- Place the chicken in the buttermilk and place it in the bowl with the egg wash.
- Turn the chicken pieces to coat them with egg wash.
- To prepare the dredge: mix together the all purpose and self rising flours, garlic and onion powders, 1 tbs salt, paprika, cayenne and thyme in a large glass dish.
- Remove 2 pieces of chicken at a time from the egg wash, letting the excess liquid drain off.
- Roll the chicken in the seasoned flour.
- Shake off any excess flour and place the chicken on a wire rack until ready to fry. It is crucial that any excess flour is shaken off before frying the chicken.
- To fry the chicken: Pour canola oil into a large cast iron pan to a depth of 1 inch and heat over medium heat until it registers 325 degrees on la deep frying thermometer.
- Place 4 to 6 pieces of chicken into the oil.
- Take care to use long tongs to move the chicken and do not crowd the pan.
- Turn each piece about every 2 minutes. If the chicken begins to darken, turn the flame down to adjust the temperature.
- Cook the chicken until it reaches an internal temperature of 180 degrees.
- Be sure to give the oil 5 minutes to return to the proper temperature before dropping the next batch of chicken.
- Place the cooked chicken on a wire rack to drain and keep at room temperature until ready to serve.