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Ford Fry's Fried Chicken
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Brief Description
Traditional dish from one of Atlanta's top chefs
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 105 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 8/31/2013, Chef Ford Fry, JCT. Kitchen & Bar, Atlanta
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Sep 06, 2013
Number of Servings:
Ingredients:
- 4 cups - All Purpose Flour
- 1 1/2 cups - Corn Starch
- 4 tablespoons - Kosher Salt
- 2 tablespoons - Cayenne Pepper
- 3 tablespoons - Garlic Powder
- 1 teaspoons - Ground Nutmeg
- 1 tablespoons - Black Pepper freshly ground
- 1 gallons - Water
- 1 cups - Kosher Salt
- 1/4 cups - Sugar
- 1 pinchs - Black Peppercorns
- 4 sprigs - Fresh Thyme
- 1 sprigs - Rosemary
- 2 whole - Chickens 3-4 pounds
- 1 pints - Buttermilk
- 2 cups - Peanut Oil
- - Sea Salt
Directions:
1. Make seasoned flour: In a bowl, combine all ingredients. Set aside.
2. Brine chicken: In a large bowl, combine all brine ingredients and stir until salt and sugar dissolve. Cover and refrigerate at least 2 hours. Add chickens to chilled brine, cover and refrigerate 24 hours.
3. Make fried chicken: Remove brined chickens from refrigerator and cut each into 8 pieces. Pour buttermilk into a large bowl. Add chicken pieces to buttermilk, turning to coat. Next, place chicken in seasoned flour mixture, turning to coat. Fill a skillet with 1 inch peanut oil. Heat oil to 330 degrees, using a thermometer to monitor temperature. Cook dark meat first, patting off any excess flour and carefully laying into skillet. Cook 4 minutes, then add remaining chicken pieces. Cook until chicken is golden brown and has an internal temperature of 165 degrees, about 8 minutes per side. Remove chicken and set aside on brown paper bags to drain off excess oil. Season with sea salt.
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