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Gallery Wyebrook Farm Fried Chicken Credit: Mikkel Vang Recipe Summary prep: 1 hr total: 5 hrs 30 mins Servings: 8
Ingredients Ingredient Checklist 1 quart buttermilk, well shaken 1 small onion, coarsely chopped 2 cloves garlic, peeled 1 teaspoon hot sauce, such as Tabasco Coarse salt and freshly ground pepper 1 whole chicken (3 to 4 pounds), cut into 10 pieces 2 cups all-purpose flour 1 1/2 teaspoons cayenne pepper Safflower oil, for frying Honey and fresh lavender (optional), for serving
Gallery Wyebrook Farm Fried Chicken Credit: Mikkel Vang
Recipe Summary prep: 1 hr total: 5 hrs 30 mins Servings: 8
Gallery
Wyebrook Farm Fried Chicken Credit: Mikkel Vang
Wyebrook Farm Fried Chicken
Credit: Mikkel Vang
Wyebrook Farm Fried Chicken
Recipe Summary prep: 1 hr total: 5 hrs 30 mins Servings: 8
Recipe Summary
prep: 1 hr total: 5 hrs 30 mins
Servings: 8
prep: 1 hr
total: 5 hrs 30 mins
prep:
1 hr
total:
5 hrs 30 mins
Servings: 8
8
Ingredients
Ingredients
- 1 quart buttermilk, well shaken 1 small onion, coarsely chopped 2 cloves garlic, peeled 1 teaspoon hot sauce, such as Tabasco Coarse salt and freshly ground pepper 1 whole chicken (3 to 4 pounds), cut into 10 pieces 2 cups all-purpose flour 1 1/2 teaspoons cayenne pepper Safflower oil, for frying Honey and fresh lavender (optional), for serving
Directions
Puree 1 cup buttermilk with onion and garlic in a blender or food processor until smooth and combined. Transfer mixture to a large bowl; whisk in remaining 3 cups buttermilk, hot sauce, and 2 tablespoons salt. Add chicken and let soak in refrigerator 4 hours, keeping chicken fully submerged (with a plate, if necessary).
Whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting excess drip back into bowl. Dredge in flour mixture to coat. Transfer chicken to a rack set over a rimmed baking sheet and let stand 30 minutes.
Heat a large, heavy-bottomed pot containing 2 inches oil over medium-high until a thermometer registers 350 degrees. Working in batches, carefully add chicken to pot; cook, turning occasionally with tongs, until golden brown and a thermometer inserted into thickest parts (avoiding bone) registers 165 degrees, about 15 minutes for white meat, 10 to 12 minutes for dark. (Adjust heat to maintain oil temperature between 325 degrees and 350 degrees, and return oil to 350 degrees between batches.) Transfer to a paper towel-lined plate and season with salt and pepper. Serve warm, drizzled with honey and sprinkled with lavender.
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All Reviews for Wyebrook Farm Fried Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wyebrook Farm Fried Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
