First it was gourmet pizza, then it was offal. Now, it seems fried chicken is the favorite dinner du jour of Boston chefs. Ken Oringer is introducing Fried Chicken Sunday Supper this month at Clio, while the dish is a mainstay at the likes of Summer Shack and Central Kitchen.
So it should have come as no surprise when Chicky announced last week that she was having a fried chicken party. Of course, I was a bit puzzled… though I’ve eaten a lot of the stuff, I’ve never actually fried my own chicken. It sounded… scary. A friend warned me there was a good chance of burning my house down or sustaining serious burns. Also, I wasn’t sure I could eat something after watching it get deep fried. I mean, it’s one thing to know intellectually that’s what happened to your food, it’s another thing completely to watch/do it yourself.
Fear not, Chicky said, Blair is going to do it all. And in the process, he’s going to teach us.
Sure enough, Blair showed up last Wednesday with a dismembered flock of chickens and enough lard to choke a horse. The secret, he said, was frying it in a combination of lard and peanut oil… oh man.
I have to admit though, the result was pretty fantastic. The curry flavored chicken was my favorite- crunchy and juicy with a punch of flavor that was impossible to resist. Blair was kind enough to share his recipe, which I’ve posted below. When asked if there was anything else he wanted to say, he replied simply: “Best eaten cold in the shower.”
Brine for chicken for 4-6 hours.
Strain and wash. Then soak in buttermilk for 6-12 hours.
Strain (but DON’T wash)
For the batter:
Dust the buttermilky chicken with seasoning of choice- herbs, lemon, garlic, curry, whatever sounds good. Then dredge in the flour mixture and let sit for 3-5 minutes. Fry in Lard/Peanut oil at 350F until inside of chicken reads ~170F.
Tip: Use smaller size of chicken, such as friers or wings. Broilers are too big and will result in a darker crust.