1 4-pound chicken, cut in 8 pieces, thighs, drumsticks, breasts cut in half
3 cups buttermilk
4 cloves garlic, crushed
2 tablespoon fresh thyme , chopped
1 shallot, sliced
salt and pepper, to taste
Sriracha or your favorite hot sauce
canola oil for frying
3 cups flour
1. Have your butcher cut up a four pound chicken into 8 pieces, or do it yourself.
2. Pour the buttermilk in a large bowl, add garlic, thyme, shallot, salt, pepper and hot sauce. Taste it and make sure you have it as salty and spicy as you want the chicken to be. Add the chicken to the buttermilk and stick the bowl in your refrigerator for 12 hours, give or take a few.
3. Remove chicken from the buttermilk and toss in a large bowl with your 3 cups flour, toss until evenly coated with flour.
4. Heat a couple inches of oil in a deep cast iron pan or Dutch oven to 370 degrees.
5. Remove the chicken from the flour, shake off excess and in 2 batches drop the chicken pieces carefully into the hot oil. Cook for 15-20 minutes, turning once. Put the pieces that you finish first on a rimmed baking in a warm, 200 degree oven while the second batch cooks.
6. Sprinkle the chicken with a bit more salt if you like and serve immediately.
第5集完结
