Buttermilk Fried Chicken

A fun spin on the classic, Southern-style favorite only the way Chef Mike Cordero could envision it!

Fried Chicken Ingredients

• 1 (3 1/2 pound) chicken, cut into 8 pieces

• 1 qt canola oil frying oil

• 2 cups buttermilk

• 1 teaspoon Salt

• ¼ black pepper

• ¼ cayenne pepper

• Vegetable oil, for frying

• 6 cup self-rising flour

• 1/2 teaspoon sweet paprika

• Freshly ground pepper

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

Step 1

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Step 2

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

Step 3

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Step 4

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

Brine Ingredients

• 1 lemon, halved

• 2-3 bay leaves

• 0.8 oz thyme (about 1/5 of a bunch)

• 1/5 bunch flat-leaf parsley

• 1.6 tablespoons honey

• 2 garlic cloves (from a head of garlic)

• 2.4 tablespoons (about 1/8 cup) black peppercorns

• 6.4 tablespoons (about 3/8 cup) Kosher salt

• 3.2 cups water

Step 1

The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs; bay leaves, parsley, and thyme. This amount of brine will be enough for 10 pounds.

Step 2

Combine all the ingredient in a large pot, cover, and bring to a boil. Boil1 minute, stirring to dissolve the salt.

Step 3

Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.