It doesn't get much better than this, folks.
This buttermilk fried chicken is so good I don't mind that my house now smells of oil, and I'm certain it has soaked into my clothes and hair as well. (Fried chicken perfume?). It's so good I ate it for breakfast, and am sad my supply of leftovers is rapidly depleting. Crispy and tender, it's hands down the best fried chicken I've ever tasted.This is one of many fried treats that will be making an appearance, because for Valentine's Day my boyfriend and I, ever the romantics, bought a deep fryer.
But even if you don't have a deep fryer, this chicken can easily be fried in a pan and be just as addictive and amazing. Try it as soon as possible-- you won't regret it.
Buttermilk Fried Chicken
adapted from Williams-Sonoma
Ingredients:
4 cups buttermilk (I found that 3 would also suffice)
1/3 cup fine sea salt
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. dried rosemary
1 tsp. granulated garlic
1/2 tsp. cayenne pepper
Pre-cut boneless, skinless thigh and breast
meat (about 10 pieces, and you can use whatever bits you’d like, actually. This
is just the least messy option I found at the store)
Canola oil for deep-frying
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. freshly ground black pepper
Directions:
To make the brine:
In a large bowl, whisk together the
buttermilk and 1/3 cup salt.
Using a mortar or a grinder (I used my
magic bullet) crush the oregano, thyme, and rosemary until it all looks the
same. Whisk the ground herbs, garlic and cayenne pepper into the buttermilk
mixture.
Cut each breast half crosswise to make 4
breast portions, for a total of 10-12 chicken pieces including thighs. Add to
the buttermilk brine, making sure that the chicken is submerged.
Cover and refrigerate for at least 4 hours
or up to 6 hours.
To fry:
Heat your deep fryer to 350F, or pour oil
to a depth of at least 3 inches into a large, heavy saucepan and heat over high
heat to 350°F on a deep-frying thermometer. Set a large wire rack on a rimmed
baking sheet and place near the stove. Have ready a second rimmed baking sheet.
While the oil is heating, in a large bowl,
whisk together the flour, baking powder and 1/2 teaspoon black pepper. Remove
half of the chicken from the buttermilk brine, letting the excess brine drip
back into the bowl. Add the chicken to the flour mixture and toss to coat
evenly, then transfer to the second baking sheet.
When the oil is ready, in batches to avoid
crowding, carefully slip the chicken pieces into the hot oil. The temperature
will drop, but adjust the heat to keep the oil bubbling steadily at about
325°F. Deep-fry the chicken pieces, turning them occasionally with tongs, until
they are golden brown and show no sign of pink when pierced at the thickest
part, about 12 minutes, and reach an internal temperature of 160F for breasts
and 180F for thighs. Using a wire skimmer, transfer the chicken to the rack to
drain. Repeat with the remaining chicken.