When I started kicking around the idea of frying chicken I found that it was indeed such a rare occurrence that my Crisco (a full small container) had expired better than three years ago. And I figured if I was going to the trouble of brining and then frying a chicken, I wasn't going to use anything but the time-tested (albeit deadly) best, and it wasn't going to be rancid. So...step one of this recipe is check the date on your Crisco-- that is, if you even have any in your pantry--if you don't, go buy a small tub for this special occasion. Or don't...you could fry it in sunflower or canola oil, but don't blame me if your Grandma rolls over in her grave.
Actually, this whole recipe might have had my own Grandmother pooh-poohing me in the kitchen. She was a great cook, but one for simplicity. I can't see her taking 2 days to get a chicken fried, ha!
Anyhoo...Here's your list of ingredients:
Brine
1 large onion
5 cloves of garlic, smashed with back of a knife
1 teaspoon oil
3 tablespoons Kosher salt
6 Rosemary branches
1 cup water
4 cups of ice
1 lemon, quartered
Chicken
1 whole cut up chicken
3 cups flour
3 tablespoons fresh ground pepper
2 tablespoons paprika
1 tablespoon fine sea salt
2 teaspoons cayenne pepper
2 tablespoons baking powder
1 teaspoon onion powder
2 cups buttermilk
Crisco for deep-frying
Wash chicken pieces and set aside. Slice onion into thin rings. Brown onion and smashed garlic in teaspoon of hot oil for about 3-4 minutes. Squeeze lemons into hot pan (have the seeds removed), then add lemon quarters and rosemary branches and cup of water. Boil aromatics for 1 minute.
Then add 4 cups of ice to cool brine. Put chicken pieces into large enough container hold chicken and brine.
Cover and refrigerate for 24 hours, removing every several hours to turn chicken pieces in brine so that they are evenly marinated.
When you're ready to fry chicken, whisk together all dry ingredients making your flour mixture. Divide mixture between two pie plates. Pour buttermilk in another pie plate. Heat oil to 350 degrees (watch for little river-looking channels to form in the hot oil and start moving around to know that it's hot enough). Dip chicken piece in first dish of flour mixture and then into buttermilk and then into second dish of flour mixture. Repeat and repeat and repeat. Fry pieces in hot oil, not too close together for about 30 minutes, depending on size of chicken piece. (I used 2 pans to fry up my chicken.)
This chicken is so tender and crispy...so FLAVORFUL!...but distinctly NOT southern!
Oh, yes...I think I'd be hard-pressed to become a vegetarian. I love vegetables and salads muchly (not to mention cake)...but sometimes a body needs a bone to gnaw on! Glad you're enjoying the recipes.
Posted by: Lori | 01/19/2012 at 10:00 AM
WOW this both looks and sounds delicious! Unfortunately I can't eat fried chicken our any kind of meat cause of kidney stones. I never considered myself much of a meat eater but you don't realize until you can't have it that you like it more than you thought. But still enjoy reading your recipes you post. They all sound so good. :)
Posted by: Jeanie | 01/19/2012 at 12:42 AM