My last chicken hurrah!
Chicken soaking in herbs, spices and buttermilk bath
When I was 16 years old I became vegetarian not for health reasons but for the cause of the animals. A couple years ago I began rethinking this when organic, range free chickens became more accessible, even being offered in some restaurants we frequent. Within the last few days, unfortunately, I became aware that the chickens on the farms we buy from aren’t ‘processed’ there (I’d like to use another word but I’m trying not to ruffle feathers here, pardon the pun.) so, alas, my household is going back to its vegetarian ways.
As a last hurrah, my husband and nephew, Riley, decided to attempt the recreation of “the best chicken ever” which they ate at Amy Ruth’s in Harlem a couple months ago on a Spring Break trip. We didn’t go all out and make waffles to go with it but the chicken was tossed in 9 spices and soaked in buttermilk overnight.
The outcome? Amazingly wonderful chicken with a strong herb-forward taste but there are a few things that would be done differently if made again. We did not have a Dutch oven large enough for the chicken so we used a very tall, narrow crock which caused the chicken to stack on top of each other, the oil to not cover the chicken and everything not to cook as evenly and efficiently as it would have with the right sized Dutch oven. The second, very importance, difference was too many spices. Amy Ruth’s chicken is crisp, juicy and straight-forward. If you’re looking for a complex chicken flavor, this is a terrific recipe. Otherwise, I’d pair down most of these spices to allow the great taste of quality chicken to come through.
Chicken coated with 9 herbs and spices
Chef John’s Buttermilk Fried Chicken
1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon ground thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 cups buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying
Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
Finished product!
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes. Turn chicken pieces and cook for another 10-15 minutes. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Original recipe taken from allrecipes.com
Viki
I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.