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Prep time
24 hours 13 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
This is so amazing the crispy crunchy chicken is delicious then the lemon 🍋 & basil 🌿 flavor. Then dipping in the truffle cream sauce changes everything thumbs up 👍🏽 !!!! 1st prize award winning chicken hope you enjoy 😉 —Maurice Farmer
Ingredients
- 3 pounds of frying chicken cut into 8 pieces washed
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2 cups
Butter milk
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1/2 cup
Tobacco sauce
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6 pieces
Fresh garlic cloves smashed
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1/2 tablespoon
Paprika
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black pepper pinches
Cracked black pepper
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6 cups
Vegetable shorting oil
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3 bunches
Fresh Parsley , thymes, tarragon
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1/2 cup
Hot sauce your choice
- Truffle Cream sauce
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2 ounces
White Truffle oil
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5
Egg yolks at , room temperature
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2 pinches
Black pepper to taste
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1 1/2 cups
Fresh lemon juice squeeze
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1 cup
Fresh lemon basil , minced
Directions
- 3 pounds of frying chicken cut into 8 pieces washed
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Directions : Combine the buttermilk , garlic , onions , herbs , paprika , cayenne & hot sauce in a large bowl & put the chicken in to soak; it should be covered with liquid . Refrigerate overnight or at least for eight hours . When you are ready to fry the chicken , put the shortening in a heavy skillet-cast iron is best-to heat to 350 F on a candy thermometer or when a bit of flour flicked onto the surface immediately browns . Remove the chicken to a colander letting some of the herbs cling to pieces .
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Mix the flour with a big pinch of salt & several grindings of pepper . Add chicken & coat it all over with flour mix; let it sit for a minute , & then toss again . Place the chicken pieces four at a time into the hot shortening & fry until golden brown all over , 12 to 15 mins . As pieces are done , drain them on a wire rack , season with salt & pepper & serve hot with truffle cream sauce …
- Truffle Cream sauce
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Truffle Cream Sauce : Bring a pot half way filled with water & bring to a boil . In a large aluminum bowl add all ingredients using a whisk . Place bowl over the pot whisking until it starts to thicken up but , a smooth cream sauce tastes when done ..
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