Best Wyebrook Farm Fried Chicken Recipes

Wyebrook Farm Fried Chicken image

Provided by Martha Stewart

Time 5h30m

Number Of Ingredients 10

1 quart buttermilk, well shaken
1 small onion, coarsely chopped
2 cloves garlic, peeled
1 teaspoon hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
1 whole chicken (3 to 4 pounds), cut into 10 pieces
2 cups all-purpose flour
1 1/2 teaspoons cayenne pepper
Safflower oil, for frying
Honey and fresh lavender (optional), for serving

Steps:

Puree 1 cup buttermilk with onion and garlic in a blender or food processor until smooth and combined. Transfer mixture to a large bowl; whisk in remaining 3 cups buttermilk, hot sauce, and 2 tablespoons salt. Add chicken and let soak in refrigerator 4 hours, keeping chicken fully submerged (with a plate, if necessary).
Whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting excess drip back into bowl. Dredge in flour mixture to coat. Transfer chicken to a rack set over a rimmed baking sheet and let stand 30 minutes.
Heat a large, heavy-bottomed pot containing 2 inches oil over medium-high until a thermometer registers 350 degrees. Working in batches, carefully add chicken to pot; cook, turning occasionally with tongs, until golden brown and a thermometer inserted into thickest parts (avoiding bone) registers 165 degrees, about 15 minutes for white meat, 10 to 12 minutes for dark. (Adjust heat to maintain oil temperature between 325 degrees and 350 degrees, and return oil to 350 degrees between batches.) Transfer to a paper towel-lined plate and season with salt and pepper. Serve warm, drizzled with honey and sprinkled with lavender.

Knott's Berry Farm Fried Chicken image

Provided by Cookin In Texas

Categories Chicken

Time 1h45m

Yield 5-6 serving(s)

Number Of Ingredients 4

Steps:

Soak chicken for at least 1 hour and pat dry.
Coat each piece of chicken with flour and shake off any excess flour.
Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
Cover and fry for 45 minutes or until golden brown and juices run clear.
Remove chicken when done and drain on paper towels.

Nutrition Facts : Calories 2311.2, Fat 216, SaturatedFat 34.4, Cholesterol 204.9, Sodium 192.3, Carbohydrate 38.2, Fiber 1.4, Sugar 0.1, Protein 56