Dennis's Spicy Buttermilk Fried Chicken
By Hestan
Images
Serves
12
Ingredients
Prep Time: 15 minutes
Cook Time: 24 minutes
Cook Time: 24 minutes
12 chicken thighs, bones removed, skin on or off
60 ounces of cooking oil
For the Buttermilk Marinade:
2 cups buttermilk
1 sprig of sage
2 sprigs of rosemary
Small bunch of thyme
3 to 5 Thai chilies, sliced down the middle but not through the stem
2 teaspoons salt
For the Breading:
2 1/4 cups flour all purpose
1 cup, plus 2 tablespoons cornstarch
1 tablespoon pepper
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons cayenne pepper
2 tsp onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
Marinating time
12 to 24 hours
Procedure
Serve hot with three dipping sauces (Mayo-Sriracha (half mayo, half sriracha), Honey Mustard and/or your favorite chicken gravy (homemade or store bought)) along with cheese biscuits and psychedelic slaw.
We prefer not to fry indoors, so we took advantage of a sunny day to take the Hestan Que Portable Induction Cooktop outside and used the Hestan Culinary NanoBond Titanium Sauté Pan to fry the chicken.
Marinate the Chicken
In a large bowl, combine the chicken thighs and marinade ingredients.
Mix well to combine.
Cover tightly with plastic wrap and refrigerate for 12 to 24 hours, turning occasionally
Prepare the Breading Mixture
Whisk together all the breading ingredients into a rimmed baking dish.
Prepare to Cook
Preheat oven to 200°F and place rack on a baking sheet. This is to keep chicken warm as you cook in batches
Add the oil to a 5 Quart Sauté Pan
Heat oil over medium to medium high heat to 370°F - maintain temp as close you can
Breading
Remove a chicken thigh from the buttermilk, lifting against the side of the bowl to wipe off excess liquid.
Place the thigh into the breading mixture.
Coat well, pressing very firmly to adhere.
Transfer to rack over a sheet pan.
Once each thigh has been coated once, start the process over, by dipping one into the buttermilk, then coating it with the breading mixture then back to the rack.
When the oil is hot, start cooking the first 3 or 4 pieces while you finish the second coating of buttermilk and breading.
Frying
Gently place chicken into the oil - skin side down if you left the skin on.
The oil will bubble enthusiastically.
Once the chicken is in, the oil temperature will drop about 25 to 35° - adjust the heat to maintain the heat above 350°F.
Don’t move the chicken for 2 minutes - this will give the breading time to bond with the chicken skin. After 2 minutes, gently move the chicken around the pan occasionally.
Cook for 5 minutes, then carefully flip, and cook for 3 minutes more or until deep golden brown and the internal temperature at thickest part is at least 165°F.
Place onto a rack and keep warm in the oven. Repeat with remaining chicken.
Dennis's Spicy Buttermilk Fried Chicken
By Hestan
Serves
12
Ingredients
Prep Time: 15 minutes
Cook Time: 24 minutes
Cook Time: 24 minutes
12 chicken thighs, bones removed, skin on or off
60 ounces of cooking oil
For the Buttermilk Marinade:
2 cups buttermilk
1 sprig of sage
2 sprigs of rosemary
Small bunch of thyme
3 to 5 Thai chilies, sliced down the middle but not through the stem
2 teaspoons salt
For the Breading:
2 1/4 cups flour all purpose
1 cup, plus 2 tablespoons cornstarch
1 tablespoon pepper
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons cayenne pepper
2 tsp onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
Marinating time
12 to 24 hours
Procedure
Serve hot with three dipping sauces (Mayo-Sriracha (half mayo, half sriracha), Honey Mustard and/or your favorite chicken gravy (homemade or store bought)) along with cheese biscuits and psychedelic slaw.
We prefer not to fry indoors, so we took advantage of a sunny day to take the Hestan Que Portable Induction Cooktop outside and used the Hestan Culinary NanoBond Titanium Sauté Pan to fry the chicken.
Marinate the Chicken
In a large bowl, combine the chicken thighs and marinade ingredients.
Mix well to combine.
Cover tightly with plastic wrap and refrigerate for 12 to 24 hours, turning occasionally
Prepare the Breading Mixture
Whisk together all the breading ingredients into a rimmed baking dish.
Prepare to Cook
Preheat oven to 200°F and place rack on a baking sheet. This is to keep chicken warm as you cook in batches
Add the oil to a 5 Quart Sauté Pan
Heat oil over medium to medium high heat to 370°F - maintain temp as close you can
Breading
Remove a chicken thigh from the buttermilk, lifting against the side of the bowl to wipe off excess liquid.
Place the thigh into the breading mixture.
Coat well, pressing very firmly to adhere.
Transfer to rack over a sheet pan.
Once each thigh has been coated once, start the process over, by dipping one into the buttermilk, then coating it with the breading mixture then back to the rack.
When the oil is hot, start cooking the first 3 or 4 pieces while you finish the second coating of buttermilk and breading.
Frying
Gently place chicken into the oil - skin side down if you left the skin on.
The oil will bubble enthusiastically.
Once the chicken is in, the oil temperature will drop about 25 to 35° - adjust the heat to maintain the heat above 350°F.
Don’t move the chicken for 2 minutes - this will give the breading time to bond with the chicken skin. After 2 minutes, gently move the chicken around the pan occasionally.
Cook for 5 minutes, then carefully flip, and cook for 3 minutes more or until deep golden brown and the internal temperature at thickest part is at least 165°F.
Place onto a rack and keep warm in the oven. Repeat with remaining chicken.