I usually don’t make fried food because I am not fond of the cleaning process afterward, but believe me, this recipe is really worth the effort. Marc Matsumoto from No Recipes is so talented and so thorough. His step-by-step recipe makes it so easy to follow, and the result is unbelievable. Inspired by his recipe, I will post my mom’s fried chicken recipe very soon. It will be quite different than buttermilk fried chicken, but it’s as delicious. So I hope you check back often.
One thing I have to warn you is that you need to plan ahead for this recipe. This is NOT that kind of recipe you can whip up in 30 minutes because you need to brine the chicken overnight, and you need to let the chicken air-dry for an hour after you double-dip them in seasoned flour. It does take time and patient, but you are in for a treat.
- 8-10 organic chicken drumsticks
- 2 teaspoons celery seed
- 2 teaspoons dried rosemary
- 2 teaspoons black peppercorns
- 2 bay leaves
- 3 cloves garlic
- 1 small onion
- 4 cups cultured buttermilk
- 4 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups all purpose flour
- 2 tablespoons onion powder
- 4 teaspoons paprika
- 2 teaspoons celery seed grounds
- 1/2 teaspoons black pepper ground
- vegetable oil for frying
In the blender, blend celery seed, rosemary, peppercorns, bay leaves, onion and garlic until finely grated. Put them into a gallon sized freezer bag with the buttermilk, salt and sugar, and shake to combine. Add the chicken drumsticks and seal the bag, then submerged the chicken in the buttermilk mixture. Refrigerate overnight.
In a gallon sized freezer bag, combine the flour, onion powder, paprika, celery seed and black pepper and shake to combine. Remove the chicken from the buttermilk brine and use paper towels to dry off the chicken and remove any extra bits of spices. Add the dried chicken into the freezer bag with the flour one at a time and toss to coat. Shake any excess flour off as you transfer the chicken to a wire rack.
Strain the buttermilk brine through a sieve to remove the spices. Dip the chicken in the buttermilk mixture then put each piece back in the bag with the flour and apply a second thicker coating of flour. Place the chicken on the rack and let it air dry for at least 1 hour.
In a large heavy bottomed pot, add the oil. The oil should be at least 2″ deep. Heat over medium high heat until it reaches 340 degrees F. Carefully add the chicken to the hot oil. The temperature will fall a bit, and you want to keep the oil right around 320 degrees F for the duration of they frying, so adjust the heat source as needed. The chicken will take about 12-15 minutes to cook through and should be golden brown on the outside. You can use a meat thermometer to check and see if the chicken is cooked on the inside, but take the chicken out of the oil once before checking, or the juices coming out of the chicken will make the oil splatter.
As the chicken is done, remove them from the oil and drain on a paper towel lined wire rack. Let the fried chicken rest for a few minutes and serve.
This recipe is from the talented Marc Matsumoto from No Recipes.