Zac Brown Band's Chicken Fried song always gets me thinking about Fried Chicken. I hear about my grandmother's fried chicken all the time. Don't we all? It's one of those legendary meals that all southerners talk about. But at least in my house, is not made very often. Like once in a blue moon. I'm not saying I don't know why it's not made very often (dredging a big ol' piece of chicken, with the skin, into a coating of flour and then taking it for a swim in a vat of hot grease...I can feel my arteries closing.) But, all things in moderation. Right?
Yesterday seemed like the perfect day to conger up some memories from the old days, whip out the cast iron skillet, and go for it. My dad and I took a trip to Whole Foods, got the freshest little chicken we could find, and we were on our way. I guess I should pause and say that what really got our mouths watering in the first place for fried chicken was this little cover right here.
THE BEST Fried Chicken EVER, and Honey Rosemary drizzle
The original recipe is found here
The World's Best Fried Chicken
- 2 tablespoons kosher salt, divided
- 2 teaspoons plus 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- Peanut oil (for frying)
Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
Honey Rosemary Drizzle
- 4 rosemary sprigs
- 1/2 cup honey
- 1 tablespoon unsalted butter
- 1 teaspoon hot sauce
- a pinch of salt and pepper
Tie 3 rosemary sprigs together with kitchen twine and use as a brush to slather the honey over everything from biscuits to chicken.
Bring honey, 1 sprig rosemary, hot sauce, and salt and pepper to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep for 30 minutes before serving. Dip the rosemary brush into the honey and use to drizzle over the chicken.
The Best Buttermilk Biscuits EVER
Recipe from "Cook's Country"
- 8 tablespoons (1 stick) unsalted butter
- 4 tablespoons vegetable shortening
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
1. CHILL FAT Cut butter and shortening into 1/2-inch pieces and refrigerate until chilled, about 30 minutes.
2. MIX DOUGH Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse flour, sugar, baking powder, salt, and baking soda in food processor until combined. Add chilled butter and shortening and pulse until mixture resembles coarse meal.
3. KNEAD DOUGH Transfer flour mixture to large bowl. Stir in buttermilk until combined. Turn dough onto lightly floured surface and knead briefly, 8 to 10 times, to form a smooth, cohesive ball. Roll dough into 9-inch circle, about 3/4 inch thick.
4. CUT BISCUITS Using 2 1/2-inch biscuit cutter dipped in flour, cut rounds (do not twist cutter, press straight down) and arrange upside down on prepared baking sheet.
5. BAKE BISCUITS Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Bake until golden brown, 10-12 minutes more. Transfer to wire rack and let cook 5 minutes. Serve warm.