I threw this Consolation Tailgate party this weekend for those of us who couldn't score tickets to the ultimate college football rivalry game in the state. I made this fried chicken. Must have been a hit as they were gone before I could try them! The recipe below is for 8 pieces - but I doubled mine for this weekend.
8 pieces fryer chicken (I have only used legs/thighs for this recipe)
1 qt buttermilk
3 T kosher salk
1/2 c seasoning (recipe below) OR use Emeril's BAM seasoning if you're in a hurry
2 c all purpose flour
peanut oil for frying
Mix 1/4 c of seasoning with the buttermilk and 2 T of kosher salt. Marinate the chicken pieces in it or at least 4 hours in the refrigerator (but it's better overnight). Let the chicken and marinade come to room temperature before you start frying (I let it sit on the counter for about 30 minutes). Heat the oil to 350 degrees. Mix the flour, the other 1/4 c seasoning and 1 T kosher salt together. Remove the chicken pieces from the butter milk, shake off the excess and dredge it through the flour mixture. Fry the pieces in shallow oil (so the chicken is only halfway to 3 quarters immersed) skin side down first. Turn over and continue frying until done.
Let drain on wire cooling racks (with paper bags under the racks to catch the oil) - the wire racks will keep them crispy.
SEASONING RECIPE:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 qt buttermilk
3 T kosher salk
1/2 c seasoning (recipe below) OR use Emeril's BAM seasoning if you're in a hurry
2 c all purpose flour
peanut oil for frying
Mix 1/4 c of seasoning with the buttermilk and 2 T of kosher salt. Marinate the chicken pieces in it or at least 4 hours in the refrigerator (but it's better overnight). Let the chicken and marinade come to room temperature before you start frying (I let it sit on the counter for about 30 minutes). Heat the oil to 350 degrees. Mix the flour, the other 1/4 c seasoning and 1 T kosher salt together. Remove the chicken pieces from the butter milk, shake off the excess and dredge it through the flour mixture. Fry the pieces in shallow oil (so the chicken is only halfway to 3 quarters immersed) skin side down first. Turn over and continue frying until done.
Let drain on wire cooling racks (with paper bags under the racks to catch the oil) - the wire racks will keep them crispy.
SEASONING RECIPE:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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