Best Wyebrook Farm Fried Chicken Recipes

BUTTERMILK FRIED CHICKEN

Steps:

• For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.
• When you're ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.
• For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
• Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.
• Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.
• When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.

BASIC BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken in a large bowl and fill with cold salted water. Cover and transfer to refrigerator and let soak overnight.
• Remove chicken from ice water and arrange snugly in a large shallow bowl or baking dish (or divide between two dishes). Whisk together the buttermilk and seasonings and pour over the chicken, making sure the parts are completely submerged. Alternatively, divide the chicken and marinade evenly among large re-sealable bags; rest the bags on a rimmed baking sheet to catch any leaks. Cover tightly and refrigerate for at least 4 hours or up to overnight.
• About an hour before you plan to cook the chicken, remove the pieces from the marinade and allow them to drain on a wire rack set over a rimmed baking sheet. This allows the excess marinade to drip off and the remaining marinade to lose some of its moisture and become slightly tacky, so the coating will adhere better and produce a crisper crust. The chicken will also come to room temperature, allowing it to cook more quickly and evenly. Meanwhile, in a large clean brown paper bag or a shallow bowl or pie plate, shake or whisk together the flour, cornmeal, and seasonings, and spread in a shallow bowl or pie plate.
• When you are ready to begin frying, pour just under 3/4 inch oil in a large cast-iron skillet, and bring the oil to 375 degrees over medium heat. If you don't have a thermometer, try this test: drop a cube of white crust less bread into the oil; it should turn golden brown within 1 minute. While the oil is heating, use tongs to dredge the chicken pieces. Make sure they are thoroughly coated, shaking off the excess flour for a nice, even, lump-free crust. Set the dredged pieces on a baking sheet fitted with a wire rack as you work.
• Heat oven to 200 degrees.
• Before beginning, set a wire rack in a rimmed baking sheet and set several layers of paper towels on top of the rack for draining the chicken. Working in batches, arrange the chicken pieces skin side down in the pan in a single layer, beginning with the dark meat. Remember to add enough pieces to fill the pan, without touching. After placing the chicken in the pan, the temperature of the oil will drop dramatically. Make sure to adjust the heat as needed to maintain a steady temperature of between 330 and 340 degrees during frying as this will help the parts cook evenly, inside and out.
• Cover the skillet during frying to help the chicken cook through evenly and reduce spattering, peeking inside to check on the progress. Using a probe-style thermometer allows you to monitor the temperature of the oil without lifting the lid. Once the first side is crisp and golden, after 4 to 5 minutes, carefully turn the pieces. Be sure not to turn them too soon or the crust will tear; they should release easily from the pan. Then cover the pan again and continue frying until the other side is crisp and the meat is cooked through (it should register 160 for breasts, 165 for thighs on an instant-read thermometer). This should take another 4 to 5 minutes, depending on the size of the pieces. Check each piece in the batch and remove it as soon as it is ready. Wings, drumsticks, and thinner breast pieces cook faster than the thighs and thicker breast pieces, so remove these first. Transfer to rack on prepared baking sheet and keep warm in the oven. Return the oil to 375 before adding the next batch.