Market Fried Chicken
Source: Recipe from Chef Douglas Keane
A classic. Dark chicken thighs and drumsticks marinated overnight in a buttermilk and herb mixture before coating in seasoned flour and deep fried to a crisp, golden brown.
4 chicken thighs, with skin
4 chicken drumsticks, with skin
1⁄4 cup plus 5 tsp. salt
1⁄2 bunch fresh thyme sprigs
2 bay leaves
1 head garlic, halved crosswise
1⁄2 gal. buttermilk
Vegetable oil (for deep frying)
4 cups all-purpose flour
1⁄2 tsp. finely ground black pepper
1⁄4 tsp. cayenne pepper
1. Arrange chicken thighs and drumsticks in a hotel pan. Sprinkle 1⁄4 cup of salt and thyme sprigs over the chicken; add bay leaves and garlic. Pour in buttermilk to cover chicken. Cover and refrigerate at least 12 hr. or up to 24 hr.
2. Heat oil in a deep fryer to 200°F. Sift flour, black pepper, cayenne, and 4 tsp. salt into a large bowl. Working in batches, remove chicken from marinade and shake off excess. Add chicken, one piece at a time, to flour mixture; coat completely and repeat.
3. Immediately fry chicken until pale golden brown and cooked through, (about 30 min. for thighs, 20 min. for legs). Using tongs, transfer chicken to large rack on a baking sheet; drain and cool.
4. Reheat oil to 360°F. Working in batches, repeat frying chicken until heated through, crisp, and deep golden brown, about 2 min. Sprinkle immediately with the remaining 1 tsp. of salt.