Lynn Crawford's Buttermilk Fried Chicken
Tender, buttermilk-marinated chicken in a golden, crispy coating.
4 cups buttermilk, divided
¼ cup Dijon mustard
2 Tbsp hot sauce, divided
2 Tbsp onion powder
4 tsp salt
2 tsp dry mustard
2 tsp black pepper
1 tsp fresh thyme
1 chicken (about 3 lbs), cut in 8 pieces
2 cups all-purpose flour
2 Tbsp paprika
1 Tbsp garlic powder
3 sprigs fresh rosemary
4 Tbsp honey
Vegetable oil, for frying
1. In a large resealable plastic bag set over a large bowl, combine 2 cups of buttermilk, Dijon mustard, 1 tbsp hot sauce, 2 tbsp onion powder, 1 tsp salt, hot sauce, 1 tsp black pepper, fresh thyme, and chicken pieces. Press air from bag, seal, and refrigerate for at least 12 hours.
2. Preheat oven to 350ºF. Remove chicken from brine and arrange on a baking sheet. Discard the remaining marinade. Roast chicken in oven for 30-40 minutes until just cooked through. Allow to cool to room temperature, or wrap in plastic wrap and refrigerate until ready to fry.
3. When ready to fry, heat oil to 350ºF in a large deep skillet.
4. In another large re-sealable plastic bag, mix together flour, paprika, garlic powder, 1 tsp salt, 1 tsp dry mustard, and 1 tsp black pepper. Pour remaining buttermilk into a shallow dish and season with 1 tbsp hot sauce, salt and pepper. Working in batches, dip chicken into buttermilk to moisten then add chicken to flour mixture coat evenly.
5. When oil is ready, gently fry the rosemary for 20-30 seconds until crisp and fragrant. Allow to drain on paper towels and reserve for garnish. Carefully add chicken pieces skin side down to hot oil. Fry, turning once, until deep golden brown and crispy, about 2-3 minutes per side. Sprinkle w salt while hot. Transfer chicken to a baking sheet and keep warm in oven while frying remaining pieces. When ready to serve, pile chicken on a large platter and top with fried rosemary leaves. Generously drizzle with honey and present.
Special equipment: Deep Fry Thermometer