Marinate for 30 min. to 2 hours:
1 Empire Kosher Chicken, Fryer Pieces*
(cut each breast half, diagonally, in-half again to even cooking times with other pieces)
in:
2 Cups Buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
Combine in a large, sturdy plastic bag:
2 Cups Flour
1 teaspoon salt
1 teaspoon black pepper
A few pieces at a time, toss the chicken pieces in the flour to coat. Shake excess flour from chicken, and place on a wire rack to dry for 15-30 minutes. (This helps the coating set and prevents the crust from falling off--one of the biggest problems I had before this recipe.)
In a heavy, deep skillet (preferably cast iron, preferably enameled) melt over medium-high heat:
1/2 pound Lard
1/2 pound butter, unsalted
(Quantity is not as important as depth--fat should come half way up the chicken pieces.)
Get the fat as hot as you can without scorching and without too much smoke (the lard makes it possible to get this really hot, and the butter will not burn!) The chicken should instantly sizzle when placed in the fat. Touch a piece to the surface to check the temp.
Place the chicken in the skillet, skin/fat side down. Don't overcrowd the pan. Cook the pieces in batches. Cover with a heavy lid, and cook for 10 minutes. Check the chicken after 5 min. Move each piece slightly. If it is sticking, or cooking too fast reduce heat, but try to keep it covered.
Remove the lid, turn the chicken, and cook uncovered** for another 10-12 min. Remove to a baking sheet lined with lots of paper towel. Keep cooked chicken in barely warm oven while you cook subsequent batches. If necessary to maintain the depth of the fat, add more with subsequent batches.
Make an appointment with a cardiologist, and enjoy!
*In the interest of full disclosure, I am not a Jew. But this is the best chicken on the planet, regardless of how you prepare it. Seek it out--it is worth it.
**This is exactly opposite of what my mama taught me. She browned the first side, turned, then placed the lid on to tenderize the chicken. What this did, though, was steam the chicken, causing the crust to fall off.
2 comments:
Oh my God! When can I come over for dinner? The next time you're in the ATL, you and Jess should check out Watershed in Decatur. It's the best fried chicken I've ever had. But they only serve it on Tuesday nights...and you gotta get there early, because they sell out. Jill and I got there @ 7:15 one night and we were too late. By the way, I found this review for Watershed online....funny. They prepare theirs with butter and lard too!
In this gas-station-turned-restaurant, Chef Scott Peacock "brines his chicken for one day, soaks it in buttermilk for another, then rolls it in seasoned flour and fries it in a mix of lard and butter that has been infused with the essence of country ham. You will never taste a juicier breast." 404-378-4900; watershedrestaurant.com.
Well written article.
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