59ºF

Michelle's Fried Chicken

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1 whole 3-4 pound free range chicken, dried well and cut into 8 pieces

Marinade
3 cups buttermilk
3 tablespoons hot sauce (I love Cholula)
1 teaspoon salt
1 tablespoon black pepper
2 tablespoons mustard seeds
2 tablespoons fennel seeds
1 tablespoon celery seeds
1 cup tarragon leaves, chopped
Juice of 1 lemon
Puree all ingredients together; marinate chicken for at least 24 hours.

For frying
3 cups buttermilk
3 cups flour for dredging
2 tablespoons kosher salt
2 tablespoons Old Bay Seasoning
1 tablespoon paprika
1 tablespoon cayenne pepper
Vegetable oil for frying

Heat the vegetable oil in a large skillet to 275-285°F.  Make sure there is enough oil to submerge the chicken completely.

Combine the flour, salt, Old Bay Seasoning, paprika, cayenne and flour.  Dip the chicken in the fresh buttermilk.  Dredge the chicken in the flour mixture, coating the chicken well and then shaking off the excess flour.

Fry the chicken in the hot oil.  Cook the chicken until golden and FULLY cooked through, it should take about 15-20 minutes total.  Remove the chicken from the oil.

Raise the heat to 350°F, when up to temperature, add the chicken back into the oil, it will turn a darker golden brown (should take about 5 minutes).  Remove from the oil and drain the chicken on a wire rack.  You probably won’t even need to season the chicken after that.  Serve with honey!