Wyebrook Farm Fried Chicken Recipes

BASIC BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken in a large bowl and fill with cold salted water. Cover and transfer to refrigerator and let soak overnight.
• Remove chicken from ice water and arrange snugly in a large shallow bowl or baking dish (or divide between two dishes). Whisk together the buttermilk and seasonings and pour over the chicken, making sure the parts are completely submerged. Alternatively, divide the chicken and marinade evenly among large re-sealable bags; rest the bags on a rimmed baking sheet to catch any leaks. Cover tightly and refrigerate for at least 4 hours or up to overnight.
• About an hour before you plan to cook the chicken, remove the pieces from the marinade and allow them to drain on a wire rack set over a rimmed baking sheet. This allows the excess marinade to drip off and the remaining marinade to lose some of its moisture and become slightly tacky, so the coating will adhere better and produce a crisper crust. The chicken will also come to room temperature, allowing it to cook more quickly and evenly. Meanwhile, in a large clean brown paper bag or a shallow bowl or pie plate, shake or whisk together the flour, cornmeal, and seasonings, and spread in a shallow bowl or pie plate.
• When you are ready to begin frying, pour just under 3/4 inch oil in a large cast-iron skillet, and bring the oil to 375 degrees over medium heat. If you don't have a thermometer, try this test: drop a cube of white crust less bread into the oil; it should turn golden brown within 1 minute. While the oil is heating, use tongs to dredge the chicken pieces. Make sure they are thoroughly coated, shaking off the excess flour for a nice, even, lump-free crust. Set the dredged pieces on a baking sheet fitted with a wire rack as you work.
• Heat oven to 200 degrees.
• Before beginning, set a wire rack in a rimmed baking sheet and set several layers of paper towels on top of the rack for draining the chicken. Working in batches, arrange the chicken pieces skin side down in the pan in a single layer, beginning with the dark meat. Remember to add enough pieces to fill the pan, without touching. After placing the chicken in the pan, the temperature of the oil will drop dramatically. Make sure to adjust the heat as needed to maintain a steady temperature of between 330 and 340 degrees during frying as this will help the parts cook evenly, inside and out.
• Cover the skillet during frying to help the chicken cook through evenly and reduce spattering, peeking inside to check on the progress. Using a probe-style thermometer allows you to monitor the temperature of the oil without lifting the lid. Once the first side is crisp and golden, after 4 to 5 minutes, carefully turn the pieces. Be sure not to turn them too soon or the crust will tear; they should release easily from the pan. Then cover the pan again and continue frying until the other side is crisp and the meat is cooked through (it should register 160 for breasts, 165 for thighs on an instant-read thermometer). This should take another 4 to 5 minutes, depending on the size of the pieces. Check each piece in the batch and remove it as soon as it is ready. Wings, drumsticks, and thinner breast pieces cook faster than the thighs and thicker breast pieces, so remove these first. Transfer to rack on prepared baking sheet and keep warm in the oven. Return the oil to 375 before adding the next batch.

PERFECT FRIED CHICKEN

Steps:

• Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
• Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.
• One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.
• Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.
• Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
• Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

BUTTERMILK FRIED CHICKEN

Steps:

• For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.
• When you're ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.
• For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
• Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.
• Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.
• When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

BUTTERMILK FRIED CHICKEN

Steps:

• For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
• With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
• Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
• When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
• Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
• Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.