Big Love Buttermilk Fried Chicken

When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family comes this collection of traditional Southern favorites that makes use of all of the delicious food ingredients available here in the Pacific Northwest. Her specialty is her biscuits - both sweet and savory - as well as traditional Southern fare such as pickles, pies, cakes, grits and this Big Love Buttermilk Fried Chicken. This delicious recipe comes from Heather L. Earnhardt's Big Food Big Love: Down Home Southern Cooking Full of Heart of Seattle's Wandering Goose.

From the Author: "Fried chicken is an emblem of the South and loved the world over: there are as many styles and flavors as there are ways of eating it. Whether it's served hot over a buttermilk biscuit or eaten cold as a midnight snack standing in front of the refrigerator, fried chicken is good any time of the day or night. And it's good for you! If your oil is at the correct temperature, the chicken won't absorb any excess and will come out with a crackling skin and hot, juicy interior. My hope is that you fry enough of this chicken so that there are one or two pieces left for a midnight snack."

Ingredients

For the Marinade:

2 quarts (8 cups) buttermilk
2 large lemons, zested and quartered
10 to 12 sprigs (about 1/2 ounce) fresh thyme
1/4 cup Texas Pete or Crystal hot sauce
1/4 cup Worcestershire sauce
1 tablespoon Kosher Salt
2 teaspoons freshly ground Black Tellicherry Peppercorn
12 bone-in chicken thighs

For the Dredge:

4 cups all-purpose flour
1/2 cup Kosher Salt Diamond Crystal (be sure to use Diamond Kosher Salt; if using a different kind of salt, cut the amount to 1/4 cup)
1/4 cup freshly ground Black Tellicherry Peppercorn
1/4 cup Onion Powder
1/4 cup Powder Garlic
2 tablespoons Indian Cayenne
2 tablespoons Smoked Sweet Paprika
Canola oil, for frying

Directions

For the Marinade: In a large bowl, mix the buttermilk, lemon quarters and zest, thyme, hot sauce, Worcestershire, salt, and pepper. Put the chicken thighs in another large bowl, pour the marinade over, and marinate the thighs in the refrigerator for 24 hours. About 30 minutes prior to frying the chicken, take it out of the refrigerator so the chicken comes to room temperature. When you're ready to fry the chicken, preheat the oven to 200 degrees F.

For the Dredge: Sift all the ingredients into a large bowl. (This can be made up to 1 month ahead and stored in a glass jar with a lid or a ziplock bag.)

Spread the dredge out on a pie pan or plate and place it next to the stove. (Alternatively, you can put it in a large paper sack.) Have a baking sheet handy. In a large Dutch oven or cast-iron pot, heat 2 inches of oil over medium-high heat until it registers 325 degrees F on a deep-fry thermometer. Using your hands and working in small batches, remove the chicken from the marinade and press it into the dredge or shake the chicken pieces with the dredge in the sack. (This is a fun task for kids to help with.) You can dredge them up to 30 minutes before frying. Fry the chicken until golden brown, turning once, about 12 minutes. Keep the thighs warm on the baking sheet in the oven while you cook the rest of the chicken, discarding the marinade. Be sure to check the temperature of the oil before you start frying each batch.

Serve immediately or serve cold the next day.

Notes:

Be sure to start this recipe the day before serving to allow the chicken to marinate. Also, be sure to use Diamond Kosher Salt. If using some other salt, cut the amount by half, or the result will be too salty.

Tags: Black Pepper Cayenne Chicken Dinner Garlic Kid-Friendly Lunch Marinade Onion Party Food Smoked Paprika