Soul Patrol Buttermilk Fried Chicken Recipes

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

SOUL PATROL BUTTERMILK FRIED CHICKEN

Steps:

• Combine the buttermilk, water, salt, sugar, lemon pepper, rosemary, and sage in a large nonreactive bowl or container with a lid. Add the chicken to the brine, cover, and refrigerate for at least 24 hours, and preferably for 48.
• When ready to cook the chicken, pull the pieces, one at a time, from the brine and slide your thumb between the meat and the bone, gently separating the flesh a bit from the bone where you can. This ensures the chicken will cook through to the bone. Return the chicken to the brine until the lard is ready.
• Heat the lard in a deep fryer to 350°F.
• Spread the seasoned flour in a shallow dish. Pull the chicken from the brine, one piece at a time, coat with the seasoned flour, and carefully drop into the oil. Fry for 12 minutes, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain. Taste, and if more seasoning is desired, combine equal amounts of the rosemary and salt and sprinkle on the chicken.