Buttermilk Fried Chicken

Description

Source: TASTY PRIDE - TASTY

Southern fried chicken is a beloved dish from my childhood. Whether it was to celebrate a new baby or honor someone’s passing, fried chicken was always the star of our table on special occasions. My return to this dish came about when my former boss of ten years, Oprah Winfrey, requested it for her 50th birthday party in 2004. That day, all of Hollywood had the chance to enjoy it, and now fried chicken has become my most requested dish. People from U.S. presidents to Lady Gaga have had the opportunity to try it. My philosophy? Fried chicken takes no sides—it’s for everyone! This version soaks the chicken in a simple brine before frying, helping it stay moist and infusing it with extra flavor. - Art Smith

Ingredients

• 1 gallon cold water
• 1 cup kosher salt
• 2 teaspoons whole black peppercorns
• 5 sprigs of fresh rosemary
• 5 sprigs of fresh thyme
• 4 garlic cloves, crushed
• 2 medium shallots, halved lengthwise
• 4 fresh or dried bay leaves
• 1 whole chicken (about 3 pounds), cut into 8 pieces
• 1 quart buttermilk
• Rice bran oil or neutral oil of choice, for frying
• 3 cups all-purpose flour
• 3 cups self-rising flour
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 tablespoons kosher salt
• ¼ cup paprika
• 2 teaspoons cayenne
• 1 tablespoon dried thyme

Directions

1. Make the brine: In a medium pot over medium-high heat, combine the cold water and salt.
2. Stir to dissolve the salt.
3. Add the peppercorns, rosemary, thyme, garlic, shallots, and bay leaves.
4. Remove the pot from the heat and steep for 1 hour.
5. Strain the brine into a large resealable container, discarding the solids.
6. Let cool to room temperature, about 30 minutes.
7. Prepare the chicken: Add the chicken pieces to the brine.
8. Cover and refrigerate for at least 12 hours and up to 24 hours.
9. Add the buttermilk to another large resealable container.
10. Remove the chicken from the brine and transfer to the container with the buttermilk.
11. Refrigerate for at least 4 hours, or up to 8 hours.
12. When ready to fry, fill a large heavy-bottomed pot about halfway with rice bran oil.
13. Heat over medium-high heat until the oil reaches 325°F.
14. Set wire racks onto 2 rimmed baking sheets.
15. In a large bowl, mix the flours, garlic powder, onion powder, salt, paprika, cayenne, and thyme.
16. Working 2 pieces at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the seasoned flour.
17. Shake off any excess flour.
18. Set on one of the two wire racks and repeat with the remaining chicken.
19. Working in batches, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F, 10 to 13 minutes, depending on the size of the piece.
20. Transfer to the second wire rack to drain.
21. Let cool slightly, then serve.

YIELD: SERVES 4