Recipe of the Week: Fried Chicken Two Ways

by Sally Holmes
Fried chicken is a favorite. Super crunchy, flakey, and golden brown, or extra spicy, and fabulously fresh from the fryer or cold at a picnic, is how I like it. Here's a traditional and southwestern spin on the American classic, so you can fry chicken for whatever mood you're in. mvp-header
mvp-ckn Load up your fried chicken on this charming white platter.  I love any whiteware, but this is whiteware with a bit of interest and lacy detail. Toulouse White Platter, $64, Crate & Barrel
dh-traditional-fried-chicken Ingredients
  • for the marinade:
  • 1 cut-up fryer chicken
  • 2 cups plus 1/4 cup buttermilk
  • 1 yellow onion, sliced
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 cup roughly chopped fresh herbs (parsley, tarragon, oregano)
  • for the coating:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 4 cups canola or vegetable oil for frying
1. In a large bowl or 2 large freezer bags, combine the chicken with 2 cups buttermilk, sliced onion, spices, and chopped herbs. Refrigerate overnight. 2. When ready to fry, remove chicken from the marinade and keep it out of the fridge for 15 minutes to take the chill off. Preheat oven to 350° F. 3. Stir together the flour, salt, pepper, herbs, and spices in a large bowl. Pour the additional 1/4 cup buttermilk into the flour mixture, and use a fork to mix until there are little lumps throughout. 4. Heat 1 1/2 inches of oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 365° F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture, pressing to adhere it to the chicken. Add the chicken to the oil 3 to 4 pieces at a time. Fry for 8 to 10 minutes, flipping to make sure the chicken isn't getting too brown. Monitor the temperature of the oil to make sure chicken doesn't burn. Keep in mind that the chicken will finish cooking in the oven. 5. Place fried pieces of chicken on baking sheet while you continue frying the remaining chicken. When done, bake the chicken for 15 to 17 minutes, until the chicken is cooked through. You will know it's done when a meat thermometer pushed into the chicken reads 165° F. dh-smokey-fried-chickenIngredients
  • for the marinade:
  • 1 cut-up fryer chicken
  • 2 cups plus 1/4 cup buttermilk
  • 1 yellow onion, sliced
  • 3 garlic cloves, smashed
  • 3 tablespoons chipotle adobo sauce (from a can of chipotle peppers)
  • 1/2 teaspoon cayenne
  • 1/4 cup roughly chopped herbs (parsley, cilantro, oregano)
  • for the coating:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ancho chili powder
  • 2 teaspoons powdered cumin
  • 1/2 teaspoon dried oregano
  • 4 cups canola or vegetable oil for frying
1. In a large bowl (or 2 large freezer bags) combine the chicken with 2 cups of buttermilk, the sliced onion, garlic, spices, and chopped herbs. Refrigerate overnight. 2. When ready to fry, remove chicken from the marinade and keep it out of the fridge for 15 minutes to take the chill off. Preheat oven to 350° F. 3. Stir together the flour, salt, pepper, herbs, and spices in a large bowl. Pour the additional 1/4 cup buttermilk into the flour mixture, and use a fork to mix until there are little lumps throughout. 4. Heat 1 1/2 inches of oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 365° F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture, pressing to adhere it to the chicken. Add the chicken to the oil 3 to 4 pieces at a time. Fry for 8 to 10 minutes, flipping to make sure the chicken isn't getting too brown. Monitor the temperature of the oil to make sure the chicken doesn't burn. Keep in mind that the chicken will finish cooking in the oven. 5. Place chicken on a baking sheet while you continue frying the rest of the batch. When done, bake the chicken for 15 to 17 minutes, until the chicken is cooked through (you will know it's done when a meat thermometer pushed into the chicken reads 165° F). claire-signature-layout Photograph: Claire Thomas

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