by Stefano Coppola
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my 11 recipes »
Photo by Stefano Coppola
Stefano Coppola's Notes:
1 broiler/fryer chicken, cut into 8 pieces Ask a question about this ingredient
1 quart buttermilk Ask a question about this ingredient
1 tablespoon garlic powder Ask a question about this ingredient
1 1/2 tablespoon onion powder Ask a question about this ingredient
2 tablespoons paprika Ask a question about this ingredient
1/4 cup hot sauce, Louisiana style Ask a question about this ingredient
1 teaspoon cayenne Ask a question about this ingredient
flour, for dredging Ask a question about this ingredient
peanut oil, for frying Ask a question about this ingredient
1 tablespoon Good quality bacon fat Ask a question about this ingredient
1 large cast-iron skillet, at least 12in. Ask a question about this ingredient
1 fry/candy thermometer Ask a question about this ingredient
Marinate chicken in buttermilk and hotsauce overnight, or at least 12 hours.
Ask a question about this stepMake a rub with garlic and onion powders, paprika, cayenne, 1 Tablespoon salt & 1 teaspoon black pepper.
Ask a question about this stepHeat bacon fat and enough peanut oil to come up 1/8 inch up the side of the skillet. Heat oil to 325.
Ask a question about this stepRemove chicken from marinade, season with rub.
Ask a question about this stepDredge in flour.
Ask a question about this stepFry. maintain oil temp, about 10-12 min per side depending on thickness of the chicken. 180 internal temp.
Ask a question about this stepDrain on brown papper bags or paper towels. Serve with honey.
Ask a question about this stepIl pollo fritto è il mio piatto americano preferito ma non sapevo come cucinarlo, proverò questa ricetta. La hot sauce Louisiana style ovviamente qui non c'è ma metterò il peperoncino. Bella foto...fa venire voglia di mangiarlo il pollo!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Stefano, sei sempre Bravo, the marinade is great.