by adashofbitters
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my 9 recipes »
Photo by lastnightsdinner
adashofbitters's Notes:
Expand2 cups low-fat buttermilk Ask a question about this ingredient
2 tablespoons kosher salt Ask a question about this ingredient
2 tablespoons Old Bay seasoning Ask a question about this ingredient
1 teaspoon Tabasco red pepper sauce Ask a question about this ingredient
3 pounds chicken parts (I used drumsticks, thighs, and wings) Ask a question about this ingredient
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 a question about this stepUsing 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.
Ask a question about this step1 cup all-purpose flour Ask a question about this ingredient
2 teaspoons Old Bay seasoning Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon freshly cracked black pepper Ask a question about this ingredient
oil or fat for frying (I used a combination of rendered lard and duck fat) Ask a question about this ingredient
crunchy sea salt, such as Maldon Ask a question about this ingredient
Put enough fat or oil in a Dutch oven to thoroughly cover the chicken pieces. Heat over medium-high heat to 350ºF.
Ask a question about this stepIn 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 a question about this stepAdd 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 a question about this stepCook 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 a question about this stepRepeat for remaining batches. Serve hot, cold, or at room temperature.
Ask a question about this stepThis 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!
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
you fucking badass this is awesome. old bay ftw