FRIED CHICKEN TWO WAYS

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Fried chicken is a favorite. Super crunchy, flakey, and golden brown, or extra spicy that tastes fabulous fresh from the fryer or cold at a picnic, is how I like it.  Here’s a traditional and south-western spin on the American classic, so you can fry chicken for whatever mood you’re in.

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TRADITIONAL BUTTERMILK FRIED CHICKEN

INGREDIENTS (MARINADE)

1 cut-up fryer chicken

2 cups plus 1/4 cup buttermilk

1 yellow onion, sliced

1 tablespoon paprika

1/2 teaspoon cayenne

1/4 cup roughly chopped fresh herbs (parsley, tarragon, oregano)

INGREDIENTS (COATING)

2 1/2 cups all-purpose flour

1 1/2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

1/2 teaspoon dried oregano

4 cups canola or vegetable oil for frying

DIRECTIONS

In a large bowl (or 2 large freezer bags) combine the chicken with 2 cups buttermilk, the sliced onion, spices, and chopped herbs. Refrigerate overnight. When ready to fry, remove chicken from the marinade and keep it out of the fridge for 15 minutes to take the chill off.

Preheat oven to 350 F.

Stir together the flour, salt and pepper, and herbs and spices in a large bowl. Pour the 1/4 cup buttermilk into the flour mixture, and use a fork to mix until there are little lumps throughout.

Heat 1 1/2 inches of oil in a deep heavy bottomed pot or Dutch oven over medium high-heat to 365 F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture, pressing to adhere it to the chicken. Add the chicken to the oil 3 to 4 pieces at a time. Fry for 8 to 10 minutes, flipping to make sure the chicken isn’t getting too brown. Monitor the temperature of the oil to make sure chicken doesn’t burn. Keep in mind that the chicken will finish cooking in the oven.

Place chicken on baking sheet while you continue frying the rest of the chicken. When done, bake the chicken for 15 to 17 minutes, until the chicken is cooked through (you know it’s done when a meat thermometer pushed into the chicken reads 165 F).

 

SMOKEY CHIPOTLE FRIED CHICKEN

INGREDIENTS (MARINADE)

1 cut-up fryer chicken

2 cups plus 1/4 cup buttermilk

1 yellow onion, sliced

3 garlic cloves, smashed

3 tablespoons chipotle adobo sauce (from a can of chipotle peppers)

1/2 teaspoon cayenne

1/4 cup roughly chopped herbs (parsley, cilantro, oregano)

INGREDIENTS (COATING)

2 1/2 cups all-purpose flour

1 1/2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ancho chili powder

2 teaspoons powdered cumin

1/2 teaspoon dried oregano

4 cups canola or vegetable oil for frying

DIRECTIONS

In a large bowl (or 2 large freezer bags) combine the chicken with 2 cups buttermilk, the sliced onion, garlic, spices, and chopped herbs. Refrigerate overnight. When ready to fry, remove chicken from the marinade and keep it out of the fridge for 15 minutes to take the chill off.

Preheat oven to 350 F.

Stir together the flour, salt and pepper, and herbs and spices in a large bowl. Pour the 1/4 cup buttermilk into the flour mixture, and use a fork to mix until there are little lumps throughout.

Heat 1 1/2 inches of oil in a deep heavy bottomed pot or Dutch oven over medium high-heat to 365 F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture, pressing to adhere it to the chicken. Add the chicken to the oil 3 to 4 pieces at a time. Fry for 8 to 10 minutes, flipping to make sure the chicken isn’t getting too brown. Monitor the temperature of the oil to make sure chicken doesn’t burn. Keep in mind that the chicken will finish cooking in the oven.

Place chicken on baking sheet while you continue frying the rest of the chicken. When done, bake the chicken for 15 to 17 minutes, until the chicken is cooked through (you know it’s done when a meat thermometer pushed into the chicken reads 165 F).