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My friend chef Jesse Brainstetter, who is an amazing cook, is responsible for this recipe. Some of the tastiest and crispiest fried chicken I have eaten.
On this episode I head to the Eastern Bay to partake in a fried chicken & waffle feast with my friend Ricardo and a cast of local characters. RIP Brother Drew.
Hope you enjoy the episode and the recipe and the episode!
chef Ellard
On this episode I head to the Eastern Bay to partake in a fried chicken & waffle feast with my friend Ricardo and a cast of local characters. RIP Brother Drew.
Hope you enjoy the episode and the recipe and the episode!
chef Ellard
Ingredients
- 6 cups buttermilk
- 1 bulb of peeled and smashed garlic
- 1 bunch Thyme
- 1 teaspoon of Paprika
- 1 teaspoon cayenne
- 1 teaspoon of peppercorns
- 1 Table spoon of Kosher salt
- 2 whole chickens butchered in pieces
- 6 cups All purpose flour
- Slap Ya Mama Seasonings
Directions
Buttermilk Marinade
Combine buttermilk, garlic, thyme, paprika, cayenne, peppercorns, salt. Let marinade sit for a couple of hours or overnight before placing chicken in marinade. This allows all the flavors to infuse the buttermilk.
Preparation for Chicken:
Place chicken in marinade. Let chicken marinade for at least 4 hours or up to 8hrs. Once chicken is marinaded let chicken sit out of the fridge for 30 minutes, then in a large mixing bowl, season flour with salt, pepper and Slap Ya Mama.
Take chicken individually out of buttermilk and let excess drip off. Drop chicken in flour coating with out touching chicken too much. Just shake and roll chicken in the bowl. Once completely covered shake excess flour off chicken. Then repeat the process to double coat.
After you have double-coated the chicken, place in a cast iron skillet or dutch oven completely submerged in vegetable oil. The oil temperature should be 350 degrees.
Do not crowd pan. Only fry a few pieces at a time, crowding will lower the oil temperature. Fry chicken til' deep golden brown, approximately 15 minutes, depending on size of chicken. Internal temperature of chicken should reach 160 degrees once removed from oil.
Chicken will continue to cook for a few minutes. Sprinkle chicken with salt and eat while still hot. Enjoy!
Buttermilk Marinade
Combine buttermilk, garlic, thyme, paprika, cayenne, peppercorns, salt. Let marinade sit for a couple of hours or overnight before placing chicken in marinade. This allows all the flavors to infuse the buttermilk.
Preparation for Chicken:
Place chicken in marinade. Let chicken marinade for at least 4 hours or up to 8hrs. Once chicken is marinaded let chicken sit out of the fridge for 30 minutes, then in a large mixing bowl, season flour with salt, pepper and Slap Ya Mama.
Take chicken individually out of buttermilk and let excess drip off. Drop chicken in flour coating with out touching chicken too much. Just shake and roll chicken in the bowl. Once completely covered shake excess flour off chicken. Then repeat the process to double coat.
After you have double-coated the chicken, place in a cast iron skillet or dutch oven completely submerged in vegetable oil. The oil temperature should be 350 degrees.
Do not crowd pan. Only fry a few pieces at a time, crowding will lower the oil temperature. Fry chicken til' deep golden brown, approximately 15 minutes, depending on size of chicken. Internal temperature of chicken should reach 160 degrees once removed from oil.
Chicken will continue to cook for a few minutes. Sprinkle chicken with salt and eat while still hot. Enjoy!
