Recipe by mollyvf
Recipe by Bobby Flay. I haven't tried it yet, but it looks really good, and I will try to make it when I have a chance.
- 1 quart buttermilk, plus
- 2 cups buttermilk
- 2 teaspoons kosher salt
- 2 teaspoons chili powder or 2 tablespoons hot sauce
- 2 roasting chickens, cut up into 8 pieces (3 to 4 pounds)
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 2 teaspoons cayenne
- fresh ground black pepper
- peanut oil, for deep-frying
- 1 cup honey
- 2 tablespoons dried ancho chile powder
Directions See How It's Made
- Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
- Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off.
- Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375°F on a deep-fry thermometer.
- Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot drizzled with the ancho honey, if desired.
- If making Ancho honey, whisk together honey, chili powder and salt in a bowl, and drizzle over the chicken.