Monday, February 27, 2012

C4C Buttermilk Chicken Recipe

Photo by Carole Blymire

Who doesn't love good fried chicken!  
In preparation for our upcoming posts from Lena making Whoopie Pies with C4C flour, I thought we should start the week off right with this Buttermilk Chicken recipe that was featured on the The Martha Stewart Show.   It was adapted from the Ad Hoc at Home cookbook by Thomas Keller.
Oh Yum!

INGREDIENTS
 3 cups C4C flour 
 1 (2 to 2-1/2 lb.) free range chicken  
1/8 cup garlic powder 
1/8cup onion powder 
2 teaspoons paprika 
2 teaspoons cayenne 
2 teaspoons kosher salt 
1/2 teaspoon black pepper 
1/2 quart buttermilk  
Peanut or canola oil for deep frying 
Fleur de sel or fine sea salt 
Rosemary 
Thyme

PROCEDURE
For the Brine
Brine
3 lemons 
6 bay leaves 
1/2 bunch of parsley 
1/2 bunch of thyme 
1/4cup clover honey 
1/2 head of garlic 
1/8 cup peppercorns
1 cup salt 
1 gallon water

1. In a large pot, combine all ingredients. 
2. Bring to a boil for 1 minute and stir to ensure the salt dissolves. 
3. Remove from heat and cool completely. 
4. Cool and completely chill before using. 
N O T E : Brine will last up to 3 days, refrigerated.


For the Chicken
1. Cut the chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. 
2. Place chicken pieces into cold brine and refrigerate for 12 hours (no longer or the
chicken may become too salty). 
3. Remove chicken from brine (discard brine) and rinse under cold water. Remove any
herbs or spices sticking to the skin. 
4. Pat dry with paper towels and allow the chicken to rest at room temperature for 1-1⁄2
hours or until it comes to room temperature. 
5. Using a large pot (6 inches deep) fill pot with no more than 1⁄3 of the way up of oil.
Heat oil up to 320° F. Set a cooling rack over a baking sheet. Line a second baking
sheet with parchment paper. 
6. Meanwhile, combine all the coating ingredients together and split into large bowls. 
7. Pour the buttermilk into a third bowl and season with salt and pepper. 
8. Set up your dipping station: one bowl of chicken pieces, one bowl of coating, one
bowl of buttermilk and a second bowl of coating. Transfer to parchment lined pan. 
9. Coat the thighs and legs first and lower into hot oil carefully. Fry for 2 minutes and
then carefully move the chicken pieces around in oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for cooking, for 11-12 minutes until the chicken is a deep golden brown.
10. Make sure to transfer fried chicken pieces skin side up and let them rest on cooling rack while frying the remaining chicken pieces. Season with fine sea salt.
11. Turn up the heat of the oil to 340° F. Meanwhile, coat the chicken breasts and wings. Place pieces into hot oil and fry wings for 6 minutes and chicken breasts for 7 minutes. Transfer to cooling rack and season with fine sea salt. Turn off the oil.
12. Arrange the chicken on a serving platter. Add the fresh herbs to oil (while it is still hot) and let them cook and crisp for a few seconds. Remove from oil and arrange over chicken to serve. 

Want to serve that chicken with those waffles!  Head over to C4C Cheddar Polenta Waffles Recipe.  And while you are there look around their recipes.  They have some delicious recipes available!  Like you can make these wonderful Bacon-ComtĂ© Biscuits to go with that fried chicken!

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