| Cuisine: American | Type: Main Course | Serves: 4 |
|
Source:
|
Fine Cooking Aug/Sep 2015 |
|
Attributes:
|
|
|
Comments:
|
Save the chicken wings, back and breast bones for stock. The honey butter is great on biscuits, toast, etc. |
|
Serving Suggestions:
|
Wine pairing: Albariño Serve with biscuits. |
|
Ingredients:
|
Brine: 1/2 cup kosher salt (2-1/2 ounces) 1/2 cup granulated sugar 1/4 tsp. crushed red pepper flakes 1 large orange 1 large lemon 2 boneless skin-on chicken breasts, halved 2 boneless skin-on chicken thighs 2 bone-in chicken drumsticks Honey Butter: 4 oz. unsalted butter, softened 1/2 cup honey 1/2 tsp. kosher salt, plus more to taste Dredging and Frying: 2 cups all-purpose flour 1/4 cup rice flour 1 tbs. plus 1/2 tsp. kosher salt, plus more for serving 1 tbs. garlic powder 1 tbs. freshly ground black pepper 2 tsp. onion powder 1/2 tsp. baking powder 1/4 tsp. cayenne pepper 1-1/4 tsp. smoked paprika 2 cups buttermilk Canola or rice bran oil for frying |
|
Instructions:
|
Brine the Chicken: 1. Combine the salt, sugar, pepper flakes, and 1 gallon of water in a large pot. Using a vegetable peeler, zest the orange and lemon in strips, adding the zest to the pot. Stir over medium heat until the salt and sugar dissolve. Cool to room temperature in the pot or other container. Add the chicken, cover, and refrigerate for at least 12 and up to 24 hours. Make the Honey Butter 1. Using an electric mixer, whip the butter ingredients in a medium bowl until fluffy, about 2 minutes. Season to taste with more salt. Dredge and Fry the Chicken 1. In a large bowl, whisk the flours, 1 tablespoon of the salt, garlic powder, black pepper, onion powder, baking powder, cayenne, and 1/4 teaspoon of the paprika. 2. Remove the chicken from the brine and pat dry with paper towels. 3 Pour the buttermilk into a medium bowl and dip a piece of the chicken into it, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, dragging it through to coat both sides but not too thickly. Repeat with remaining pieces and set aside while you heat the oil. 4. Set a wire rack on a paper-towel-lined rimmed baking sheet. Fit an 8-quart Dutch oven or other heavy-duty pot with a deep-fry thermometer, add the oil, and heat over medium high to 340°F. Working in batches, fry the chicken, adjusting the heat as needed to maintain 340°F, until an instant read thermometer registers 165°F in the thickest part of each piece, about 8 minutes for the boneless pieces and 10 to 12 minutes for the drumsticks. 5. Transfer the chicken to the rack. Combine the remaining 1 teaspoon paprika and 1/2 teaspoon kosher salt and sprinkle half of it over the chicken while it is hot. Let the chicken rest 1 minute, turn over, and sprinkle a little of the paprika mixture on the other side. Serve with honey butter on the side, or generously slathered on the chicken |
|
Related recipes:
|
None |
2015-07-20