kitchenstink

World’s biggest drumstick?

There’s some trends in this business that drive me nuts, mostly because I see it coming and then I’m proven right. I scan the happenings of San Francisco restaurant blogs along with keep track of the local scene here in NY and try to post things to twitter so I tweeted the what you see above. (Twitter and Facebook are straight blog killers and I’m lacking in discipline.)

Let’s cut to the chase: I’m going to give you my free, unedited Southern Fried Chicken recipe because of a few reasons:

1. I’m not doing anything with it.
2. It’s kind of a pain to make.
3. Noone reads this blog anymore.
4. Pride.

Buttermilk Fried Chicken

3lbs of chicken (whatever parts you prefer)
1 qt of buttermilk
3 tbsp salt
1 tsp sweet paprika
1 tsp whole allspice berries
1 tbsp cayenne pepper
5-6 bay leaves
1/2 cup finely chopped chopped fresh parsley (Italian or Curly)
6-8 fresh sage leaves finely chopped
6 whole garlic cloves
1 whole onion quartered.

Combine all the above ingredients to make a “brine” overnight. When you’re ready to fry, separate the chicken from the buttermilk mix and then pass the buttermilk through a strainer to get all the garlic and onions and bay leaves out. Reserve the buttermilk for the double dip later.

Make a basic flour coating with just some salt and pepper. The best fried things are double dipped. Then make the outer coating with this basic ratio

2 cups of flour
1/2 cup of cornmeal (sometimes I like white, sometimes yellow but you can increase this for a little added crunch)
1 teaspoon of cayenne pepper
1/2 teaspoon of sweet paprika
2 teaspoons of salt
fresh cracked black pepper
1/2 cup finely chopped parsley
1/4 cup finely chopped sage

That’s it. Fresh herbs, the paprika, the buttermilk brine, and the double dip are what makes the magic happen. As to the frying method, it’s not much of a secret how to get there. You can use a good old iron skillet and just keep it at medium high temp filled about 2/3 high with Canola oil. I can’t find Rice Bran Oil anywhere else but a lot of chefs have started using it saying it produces a cleaner flavor.

That’s what they did at Myth but on my stagiere there I mistakenly put canola in the rice bran. me<—Rookie.

Warm up the oven at 300 degrees. Once you’re done frying the chicken place it in the oven on rack on top of a sheet pan. Let the inside of the chicken come to temp and you have fried gold. or fried bacon. or fried chicken. whatever.