by adashofbitters
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adashofbitters's Notes:
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2 cups
low-fat buttermilk
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2 tablespoons
kosher salt
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2 tablespoons
Old Bay seasoning
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1 teaspoon
Tabasco red pepper sauce
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3 pounds
chicken parts (I used drumsticks, thighs, and wings)
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Mix buttermilk, salt, Old Bay, and Tabasco in a lidded glass container or gallon-sized zip-top bag. Add chicken and cover to coat. Refrigerate at least three hours, but preferably overnight.
Ask the hotline about this step!Using tongs, remove chicken from buttermilk brine to a large saucepan or medium stock pot. Pour in buttermilk brine and add enough water to cover. Bring buttermilk to a boil over medium-high heat. Reduce heat to medium-low and simmer 20 minutes. Remove chicken from buttermilk and place on a rack to cool.
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1 cup
all-purpose flour
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2 teaspoons
Old Bay seasoning
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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oil or fat for frying (I used a combination of rendered lard and duck fat)
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crunchy sea salt, such as Maldon
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Put enough fat or oil in a Dutch oven to thoroughly cover the chicken pieces. Heat over medium-high heat to 350ºF.
Ask the hotline about this step!In a gallon-sized zip-top bag, combine flour, Old Bay, salt, and black pepper. Add chicken pieces, one or two at a time, and coat. Knock excess coating back into the bag before removing pieces to a plate.
Ask the hotline about this step!Add pieces one at a time to boiling oil. To avoid overcrowding the Dutch oven, you may have to work in batches. The temperature of the oil will drop when you add the chicken, so turn the heat up until the temperature rises again to 350ºF.
Ask the hotline about this step!Cook until chicken pieces are browned, about 2 to 3 minutes. Remove from oil and drain on a rack placed over a baking sheet. Sprinkle sea salt over each piece.
Ask the hotline about this step!Repeat for remaining batches. Serve hot, cold, or at room temperature.
Ask the hotline about this step!This sounds phenomenal. I like that the chicken gets cooked BEFORE frying, so it doesn't dry out or absorb too much oil and get greasy. I'll probably be trying this out this weekend -- Great method!
Is brining a fancy word for marinating chicken in buttermilk??
There are at least four other recipes here in which the chicken is brined before it's fried, and I'm not the only one that uses buttermilk, so I don't understand your question.
Brining is a nonfancy word that cooks and chefs have used for years. It's a solution of salt and liquid and often spices or herbs. In this case, I used buttermilk as the liquid. What makes this a brine rather than a marinade is the salt. The techniques are similar but brines are saltier.
Oh big fat wow!! That sounds divine...Duck fat rocks!!
Thank you!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
you fucking badass this is awesome. old bay ftw