Summer Fried Chicken

This is THE skillet fried chicken recipe.  It takes a little over a day to come together, but it's totally worth it.  Oh- and you know what else goes great with fried chicken? fried green tomatoes.  

**Leftovers?  Do yourself a favor and make Fried Chicken Salad

Prep:

  • 1 whole chicken, trimmed and broken down into bone-in thigh, boneless breast, drumstick, and wing
  • 6 eggs
  • 1 t cayenne
  • 1 t salt
  • 1 t sugar
  • 1/2 t ancho chile
  • 1/4 t cumin
  • 1/4 t onion powder
  • 1/4 t granulated garlic  

Place eggs and all spices into a large non-reactive dish for marinade.  Whisk eggs with spices until everything is mixed.  Place chicken pieces in egg wash; make sure each is thoroughly coated and submerged.  Allow chicken to marinate for 24 hours in fridge.

Fry:

  • marinated chicken
  • 4 C all-purpose flour
  • 1 T cornstarch
  • 1 t baking powder
  • 4 t salt
  • 2 t cracked black peppercorn
  • 1/4 t smoked paprika
  • 1/4 t granulated garlic
  • approx. 6 C canola oil (enough oil to fill skillet about halfway)
  • for plating: heirloom tomato slices, thinly sliced dill pickles, chopped scallion, ramekins of hot sauce, cracked black pepper, and flaky salt

Combine flour, cornstarch, baking powder, salt, pepper, paprika, and garlic in large bowl.  Remove each piece of chicken from egg mixture, allowing excess egg to drip off, place in bowl with flour.  Make sure all pieces of chicken are completely coated with flour mixture; let stand for 15 minutes.  Fill enamel coated cast iron skillet (with lid) about halfway with canola oil.  Set stove to medium-high, and bring oil up to 350°F.  Fry chicken in batches: Slowly drop in a few pieces of chicken; careful no to overcrowd.  Cover skillet with lid for 2 minutes.  Remove lid and flip chicken.  Continue frying and flipping until chicken is evenly golden brown, and cooked through to about 160°F, about 10-15 minutes depending on piece.  Set cooked chicken aside on cooling rack or cookie sheet lined with paper towels; immediately season with finishing salt.  Continue frying until all chicken in complete. 

Plating:

On large platter, place a large piece of parchment paper.  Place fried chicken directly on parchment paper.  Arrange slices of heirloom tomatoes around chicken; season tomato slices.  Scatter pickled slices and scallion all over chicken.  Serve with ramekins of hot sauce.

Pairing:

cocktail: Peach Pimm's Cup

beer: IPAs and fried chicken go hand in hand.  With this particular recipe go for something very bitter and a touch citrusy.  The bitter hops help cut through the fat of the fried chicken, while the citrus notes compliment the acidity of the tomatoes its served with.  Some beers to look for: Deschutes Fresh Squeezed, Maine Lunch, Nightshift Santilli, Stone Scorpion Bowl.