Over the years I’ve tried a lot of fried chicken recipes — usually ones that involve a couple of days of pre-prep and complicated cooking instructions that involve repeated covering and removing of the lid.
Late night, for reasons I can’t fathom, I got the jones to make fried chicken but this time without all the hoo-ha. I bought a small natural chicken at the market. I had flour and a big jug of peanut oil at home. Without looking at a recipe, I’d let my cooking muse guide me. I wanted the flavor and the tang of Watershed’s two-day bird (soaked in salt water brine and buttermilk), but without the time commitment.
I don’t know if I’ll ever be able to reproduce it, but this was the best fried chicken I’ve ever made and truthfully better than most I’ve had in restaurants. The skin stayed crisp but had a tender give like a good pie crust, and the seasoning was pumped up enough without being too aggressive. There’s a weird ingredient (yogurt) involved, which I think was key.
These are just quick notes that I was going to jot down for my own purposes, but decided to share with anyone who’s reading this blog. I’m not sure when I’ll be frying chicken again, but I’ll try and quantify the ingredients when I do.
Ok, off to the gym.
- by John Kessler for the Food & More blog