Prep 1 hr
Cook 0 mins
From Tender at the Bone, by Ruth Reichl (a great read, by the way) the author used this recipe to bribe her parents into letting her use their NYC apartment. Calls for overnight marinating; prep time reflects time spent the day you cook it.
- 2 1⁄2-3 lbs chicken, cut up
- 1⁄4 cup table salt
- 3 cups buttermilk
- 2 onions, sliced thin
- 1 cup flour
- 3 teaspoons kosher salt
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon cracked peppercorn
- 1 cup vegetable shortening
- 1⁄4 cup butter
- Put chicken pieces in a bowl and cover with salt let sit for 2 hours.
- Remove chicken from salt and wash well.
- Put in bowl with buttermilk and onions and refrigerate over night.
- Combine flour, kosher salt, cayenne and black pepper.
- Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture.
- Repeat with each piece until all pieces are coated well place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature.
- Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat cook 10 minutes.
- Turn chicken pieces and cook, uncovered until done (about 15 minutes) test by piercing each piece; juices must run clear.
I just wanted to say that, yes, Tender at the Bone, is a fabulous read.
I really liked the flavor due to the method of salting and marinating it. It would be 5 stars if it had come out more crispy. I did use the shortening and butter and followed directions so I'm not sure why it wasn't crispy but my 4th of July crowd loved it! Thanks for sharing.
I used boneless chicken breasts cut in strips and marinated overnight. This resulted in crispy delicious chicken. Thanks for sharing this recipe!