Ingredients:
- 1 whole chicken cut into 8 pieces
- OR Boneless thighs cut in half for sliders
- OR breasts cut into 1″ pieces for popcorn chicken
- Salt and pepper the chicken. Add to a plastic bag and cover in buttermilk. Add in a couple of tablespoons of Valley of the Moon Salt. (Get at the spice store next to Whole Foods) Smoosh up. Let marinade for 24 hours.
- Peanut Oil
- NOTE: Feel free to add some herbs – I often add fresh rosemary or sage finely chopped
Seasoned Flour:
- 3 c flour
- 3 dashes of cayenne
- 3 dashes of garlic powder
- 3 dashes of onion powder
- 2 tsp of dried oregano
- 2 tbsp Valley of the moon salt
- Pepper – a lot
- Dash or two of ox roast
The seasoned flour depends on my mood. I just dip into the spice cupboard and go for it. The above is what I did today and it was really GOOD.
Add all of the seasoning to a paper bag (that’s what they do in the south so that’s what I do). Use a tong and pull out two pieces of chicken at a time and shake in the flour. Make sure all of the nooks and crannies are fully coated. Place pieces of chicken on a wire drying rack. DO NOT SKIP THIS STEP – IT’S KEY TO CRISPY CHICKEN. Let the coated chicken sit for a minimum of one hour before frying.
Fry the Chicken – pre heat oven to 250 degrees
Heat up enough peanut oil (do not sub out for veg oil) to fully submerge the chicken to 300 degrees (all the recipes say 350 degrees but trust me on the 300 degrees). You’ll need a thermometer to monitor the temp. Use a deep cast iron or le Creuset dutch oven.
Fry to golden brown 4 pieces at a time. Once golden pull out and drain on paper towels. Don’t get too brown. Put in 250 oven for half hour.
If making sliders make a garlic/caper aioli
- 1/2 cup mayo
- 4 tbsp capers finely chopped
- 2 cloves garlic finely chopped
- Juice of one lemon
- Salt
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