Fried Chicken

Name: Fried Chicken
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 4
Cuisine: Southern
Ingredients: 946 milliliters buttermilk; 4 servings Peanut or canola oil, for frying; 2 Tbsps celery salt; 59 milliliters berbere spice mix or mild chile powder (such as ancho chile powder); 177 milliliters coconut milk; 2 Tbsps cornstarch; 414 milliliters all-purpose flour; 6 cloves garlic (2 minced, 4 unpeeled); 2 teaspoons garlic powder; 2 Tbsps ground cumin; 4 servings Kosher salt; 2 sprigs rosemary; 59 milliliters semolina flour; 454 grams skin-on chicken drumsticks (about; 59 milliliters hot smoked paprika; 680 grams skin-on, bone-in chicken thighs (about; 1 Tbsp freshly ground white pepper; 2 Tbsps freshly ground white pepper

The recipe Fried Chicken could satisfy your Southern craving in approximately 3 hours and 10 minutes. One serving contains 1247 calories, 67g of protein, and 28g of fat. This recipe serves 4. This recipe covers 42% of your daily requirements of vitamins and minerals. Not Head to the store and pick up skin-on chicken drumsticks, skin-on, kosher salt, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. It works well as a pricey main course.

Instructions

Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl. Brine the chicken: Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves.

Ingredients you will need

Garlic Powder

White Pepper

Celery Salt

Paprika

Whole Chicken

Brine

Cumin

Water

Salt

Equipment you will use

Bowl

Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes.

Ingredients you will need

Whole Chicken

Brine

Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl. (Reserve the remaining spice blend for sprinkling.) Submerge the chicken in the marinade; cover and refrigerate overnight.

Ingredients you will need

Whole Garlic Cloves

Coconut Milk

Marinade

Buttermilk

Whole Chicken

Equipment you will use

Whisk

Bowl

Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves.

Ingredients you will need

Whole Garlic Cloves

Peanut Oil

Rosemary

Whole Chicken

Equipment you will use

Frying Pan

Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Kitchen Thermometer

Bread the chicken: While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet.

Ingredients you will need

All Purpose Flour

Semolina Flour

White Pepper

Corn Starch

Whole Chicken

Bread

Cooking Oil

Equipment you will use

Baking Sheet

Remove the chicken from the marinade with tongs, letting the excess drip off.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Tongs

Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top.

Ingredients you will need

Whole Chicken

All Purpose Flour

Roll

Fry the chicken: Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil. Fry, turning occasionally, until just cooked through, about 7 minutes. (Reduce the heat to medium if the crust starts to brown too quickly.)

Ingredients you will need

Whole Chicken

Shake

All Purpose Flour

Cooking Oil

Equipment you will use

Tongs

Transfer to a rack and let rest, 10 minutes. Discard the garlic cloves and rosemary. Fry again: Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute.

Ingredients you will need

Whole Garlic Cloves

Rosemary

Whole Chicken

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before serving, or let cool and pack for a picnic. Photograph by Christopher Testani

Ingredients you will need

Seasoning Mix

Whole Chicken

Equipment you will use

Oven

Equipment

Ingredients

Servings:

946milliliters

buttermilk 4servings

Peanut or canola oil, for frying 2Tbsps

celery salt 59milliliters

berbere spice mix or mild chile powder (such as ancho chile powder)177milliliters

coconut milk 2Tbsps

cornstarch 414milliliters

all-purpose flour 6cloves

garlic (2 minced, 4 unpeeled)2teaspoons

garlic powder 2Tbsps

ground cumin 4servings

Kosher salt 2sprigs

rosemary 59milliliters

semolina flour 454grams

skin-on chicken drumsticks (about 59milliliters

hot smoked paprika 680grams

skin-on, bone-in chicken thighs (about 1Tbsp

freshly ground white pepper 2Tbsps

freshly ground white pepper

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is J.J. Prum Graacher Himmelreich Kabinett Riesling. It has 4.4 out of 5 stars and a bottle costs about 22 dollars.

J.J. Prum Graacher Himmelreich Kabinett Riesling

Despite its still youthful freshness it shows the fine fruity Riesling characteristic and an underlying hint of mineral from the blue/grey Devonian slate soil.Serve this refreshing wine slightly chilled! As aperitif and, especially when more matured, in combination with seafood or poultry.