The tradition of cooking meat in fat can be traced very far back in our collective history as a people. A great way to preserve foods such as meat, more over the taste can be as wonderful and diverse as the ingredients themselves. One of the most well known examples of preparing meat this way is duck legs poached in rendered duck fat, known as confit. Here in the states fried chicken follows in this grand tradition and has become as all American as the hamburger! This is truer still in the Deep South , where it may pop up on the table for most any holiday to simple weekday meal. Over all here in the States there are countless recipes for this dish and almost as many methods for preparing it. Examples range from a simple egg wash followed by a quick dredge in flour then off to the pot to be cooked in vegetable oil. While on the other side of the spectrum it’s quite common to first place the poultry in a brine to tenderize the meat and impart flavor, then soak it in buttermilk to help tenderize the meat still further before frying. Some people will season the flour, while others fry the chicken in blended fats examples may includes any or all of the above; rendered poultry or pork fat, beef fat, clarified butter, oils and/or shortening. Still others like an oil that has been used for something else thus infusing some of that flavor such as fried potatoes or even leeks into there fried chicken.
Not unlike duck confit I am prone to using the drumsticks or thighs when ever I fry chicken as well, in this case I am going simply with chicken thighs which contain more meat then the drumstick and offer a more even surface area, also I don't fry on very hot temperature I keep my oil at a steady 160c.
Not unlike duck confit I am prone to using the drumsticks or thighs when ever I fry chicken as well, in this case I am going simply with chicken thighs which contain more meat then the drumstick and offer a more even surface area, also I don't fry on very hot temperature I keep my oil at a steady 160c.
Cooking tips; for cooking purposes remember white meat will cook faster then dark meat. I prefer free range (cage free) chicken. Make sure not to add to much oil or it will over flow, don't over crowd the pan which cools the oil causing the chicken to stick together, instead work in batches.
Shopping List
Chicken legs and/or thighs
Butter milk
Unbleached all purpose or self rising flour
Corn starch
Kosher salt
Black pepper
Vegetable oil, such as canola
Prepare brine: 1L water, a half dl kosher salt; mix dissolving the salt
Make sure the chicken is nice and fresh
Arrange the chicken in the brine making sure it is completely submerged; place it in the refrigerator overnight
The next morning drain the chicken, sdiscard the brine
Place in a new container and pore over enough butter milk to cover, return to the refrigerator and store for another 8 to 10 hours (when you come home from work)
Remove the chicken from the buttermilk and allow it to drain off completely
I like to place foil underneath for easy clean up
Meanwhile Combine 2 to 3dl’s flour, 1 good sized TBSP cornstarch, salt and pepper to taste. I add bouillon powder, paprika, smoked paprika, mustard powder, cayenne pepper, garlic powder, onion powder, dried oregano and thyme to my flour mix
Dredge the chicken in the flour cover completely. Some people like to do this in a plastic bag shaking the contents together
Lightly shake off excess flour, then pat the chicken assuring the flour has adhered to it
Using a set of tongs place the chicken into the oil and fry for 10 minutes.
Flip the chicken and fry for 10 minutes longer
When the chicken is done drain on paper towels
Ready to serve!!
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