Elevating Everyday Recipes from my Kitchen to yours
A Little Bit of Chicken Fried
There’s a few reasons why I call this A Little Bit of Chicken Fried….First off, we are big country music fans and we love the Zac Brown Band. Every time I hear this song, it makes me smile and think of summertime, hanging out by the pool and relaxing with family and friends. The second reason is that there are so many “secrets” to fantastic fried chicken and my recipe is really a little bit of lots of those tips and techniques. It’s a little bit of Ina Garten, a little bit of Tyler Florence and a little bit of Paula Deen…they each have inspired different ingredients or techniques in my recipe.
The end result is juicy, crispy, delicious fried chicken. During the summer, I often serve this with a nice fresh corn salad to balance it out. In the winter months, you almost have to go mashed potatoes. This is the ultimate comfort food. Presentation is key and definitely a great way to elevate your fried chicken. Sprinkle some kosher salt and fresh thyme over the top of the chicken when it comes out of the oven and it’s piping hot. I have adapted Ina Garten’s technique of frying chicken to brown on all sides and then removing to finish cooking in the oven. The upside to this is that you can finish all of the frying and if you’re making a large batch, it can all be finished in the oven together. Since fried chicken is great either piping hot or room temp, it’s very easy to make this and serve for guests ahead of time so you’re not stuck in the kitchen all night. It can also be kept warm on a very low temp in the oven, about 200F until you’re ready to serve. I don’t make fried chicken at our house very often, but every time I do, it’s a huge hit! I hope you enjoy!
A Little Bit of Chicken Fried
There are a few reasons why I call this A Little Bit of Chicken Fried...We are big country music fans and love The Zac Brown Band, the song with this title is one of my favorites. Also, there are so many "secrets" to fried chicken and my recipe is a little bit of Ina Garten, a little bit of Tyler Florence and a little bit of Paula Deen.
Combine buttermilk and hot sauce, I like Frank's. Add chicken pieces and cover completely. Marinate in fridge at least 6 hours, but up to 24 hours.
Remove chicken, let buttermilk drip off and dry chicken completely. Set each piece on a rack over a baking sheet. Set baking sheet uncovered in fridge for 1-3 hours. Bring it out 30 minutes before frying.
Season both sides generously with salt, pepper and garlic powder. Preheat oven to 400F.
Add vegetable (or peanut) oil to a large dutch oven, attach liquid thermometer and begin to heat oil over medium high heat until it reaches 360F. Make a bundle of fresh herbs with rosemary, thyme, sage and tie together with butchers twine. Add the bundle to the oil and smashed whole garlic cloves while oil is heating. As soon as it nears 350F and before garlic gets dark, remove garlic and herbs to a paper towel lined plate This step with flavor the cooking oil.
As the oil heats, prepare the breading station of flour and eggs. Dredge each dry piece of chicken in the eggs and then the flour.
Fry the chicken for about 4 minutes on first side, using metal tongs, flip to the other side and cook for an additional 4 minutes. Work in batches, watch the thermometer and adjust temperature as needed to stay at a consistent 350F throughout.
Remove from the oil, place on a rack lined baking sheet and cook in the oven for an additional 20 minutes until cooked through. To serve, place chicken on a large platter family-style and sprinkle with kosher salt and some of the crushed herbs from the fried herbs, the rest can be used as garnish on the platter. I usually also sprinkle a little fresh chopped rosemary...enjoy!