Prep 1 hr 15 mins
Cook 3 hrs 15 mins
This is out of the March 2014 Food and Wine magazine...I adjusted the serving amount...it said it served 6-8...I think with 20 pieces of chicken a 10 person serving is enough...plus the calories look better...=)
- 1⁄4 cup kosher salt, plus
- 2 tablespoons kosher salt
- 1⁄4 cup fresh ground pepper
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 tablespoons rosemary, minced, plus
- 4 medium rosemary sprigs
- 1 1⁄2 tablespoons thyme, minced, plus
- 4 fresh thyme sprigs
- 1 1⁄2 tablespoons sage, minced, plus
- 4 sage sprigs
- 5 bay leaves, minced, preferably fresh, plus
- 5 whole bay leaves
- 3 garlic cloves, minced, plus
- 1 head garlic, broken into cloves
- 2 whole chickens
- 1 quart buttermilk
- 1 tablespoon hot sauce (Tabasco)
- 1 teaspoon sugar
- grapeseed oil or vegetable oil, for frying
- 2 cups all-purpose flour
- 1⁄2 cup rice flour
- 1⁄4 cup garlic powder
- 1⁄4 cup onion powder
- sea salt, flaky, for sprinkling
- lemon, wedges for serving
- Preheat the oven to 200°. In a bowl, whisk 3 tbls of the kosher salt with 2 tbls of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.).
- In a very large bowl, whisk the buttermilk, with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour.
- In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel-lined plate.
- Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tbls of kosher salt and the remaining 2 tbls of pepper.
- Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel-lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away. with lemon wedges.
Ultimate fried chicken! A labor of love, but the intense flavoring from the herbs during par-baking, combined with the buttermilk-hot sauce marinade, the flour-garlic-onion coating, and the garlic-herb infused cooking oil made a perfect thin-crusted chicken. Tossing the garlic and herbs in the oil while it heated up ensured that the oil reached a high enough temperature for non-soggy frying. This was quite a production, but if I had baked the chicken all the way instead of frying, the chicken would have been soggier. If you want to impress someone that you make the world's best fried chicken, you must try this recipe! Served with Recipe #456438. Made for Rookie Recipe Tag.