Recipe courtesy of Alton Brown
Fried Chicken
Total:
5 hr 50 min
(includes chilling time)
Active:
1 hr 5 min
Yield:
Feeds 4, or maybe 2?definitely 1?depending
Level:
Intermediate
Total:
5 hr 50 min
(includes chilling time)
Active:
1 hr 5 min
Yield:
Feeds 4, or maybe 2?definitely 1?depending
Level:
Intermediate

Ingredients

  • 1 4- to 5-pound chicken, cut into ten pieces (see Cook's Note)
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground sumac
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 240 grams (approximately 2 cups) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 2 tablespoons bourbon
  • 2 quarts peanut oil

Directions

Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temp for 30 minutes.

Combine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better).

30 minutes before cooking, remove the chicken from the refrigerator. Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg and bourbon.

Dunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken (see Cook's Note). Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour.

Heat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes.

Fry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325 degrees F. If you manage the heat just right, the exterior of the chicken will be golden brown right as the interior temperature hits 155 degrees F, 12 to 15 minutes per batch. Rest the chicken on a cooling rack turned upside down on a paper towel?lined pan for at least 5 minutes before serving.

Cook's Note

If you really don't feel like handling this yourself, you can ask your butcher (if you can find one in this day and age) or simply purchase a mixture of pre-cut bone-in pieces. I'm not a fan of breast meat, but if you go that way make sure that the rib cage is still in place and that the entire wing has been removed. This is really more of a pressing and squeezing motion than it is a massage (or at least it's more shiatsu than Swedish).

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Chicken

Recipe courtesy of Chuck Hughes

Ultimate Korean Fried Chicken

Recipe courtesy of Judy Joo

Fried Chicken

Recipe courtesy of Galatoire's Restaurant

Famous Fried Chicken

Recipe courtesy of Patti LaBelle

Fried Chicken Wings with Emeril's Essence

Twice-Fried Chicken with Sriracha Honey

Recipe courtesy of Michael Symon

Coca-Cola-Brined Fried Chicken

Recipe courtesy of John Currence

Justine's Mom's Fried Chicken

Recipe courtesy of Russell Simmons

What a Fried Chicken

Recipe courtesy of Marcelle Bienvenu

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here