By Cheryl Orr

Nothing is better for a summertime potluck or Sunday supper than fried chicken. I remember many a Sunday at my grandmother’s house where we all gathered after church for this very meal. Of course, there were biscuits, vegetables, mashed potatoes, and gravy, but the fried chicken was the star.

The chicken itself is of course important, and I prefer smaller, plump birds. I just can’t bring myself to buy birds that are grown factory-style with hormone-induced, disproportionately large breasts. I like to use Wegman’s organic chicken but Nature’s Place organic chicken at Food Lion is also particularly good at a reasonable price. Even better if you can find one fresh off the farm.

Almost every family has an old fried chicken recipe. Although my grandmother’s fried chicken was very good I have created my own over the years. I like to make sure every part of my recipe is well-seasoned, from the buttermilk I brine the bird in overnight to the flour the chicken is double-dipped in before frying. The buttermilk brine ensures the chicken is juicy and moist, but you can also make a traditional brine rather than buttermilk if you prefer. I like my chicken crunchy and so I use either self-rising flour with added cornstarch for the dredge, or you can add both baking powder and cornstarch to all-purpose flour, but season the flour liberally as per my recipe. I also use peanut oil for frying rather than Grandma’s melted Crisco.
This week I’ve included my recipe for Fried Chicken. This is the same recipe I use for my chicken tenders which many a child in Edenton has enjoyed if their parents don’t eat them first.
Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Fried Chicken

Serves 6
INGREDIENTS

• 1 whole chicken, cut into pieces
• 3 cups whole milk buttermilk, or enough to immerse the chicken completely
• 1/3 cup Frank’s Red Hot Sauce
• 1/3 cup honey
• 1 tablespoon kosher salt
• Zest of 1 lemon
• Peanut oil for frying
• 4 cups self-rising flour
• ½ cup cornstarch
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 3 tablespoons sugar
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 2 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

PREPARATION

1. In a large bowl mix the buttermilk with hot sauce, honey, salt, and zest. Place the
   chicken pieces in the buttermilk mixture and marinate overnight in the refrigerator.
   Remove bowl and bring to room temperature for 1 hour before frying.
2. In a large bowl, combine the flour with the garlic powder, onion powder, sugar, paprika,
   cayenne, salt, and pepper.
3. Heat oil in a large enameled cast-iron pan to 350 degrees F. Oil should be deep
   enough to cover the pieces. Preheat oven to 275 degrees.
4. Dip the marinated chicken pieces in the flour, a few at a time, until well coated. Then,
   dip chicken in the buttermilk mixture again followed by another coat of seasoned flour.
   Allow the chicken to sit in the flour or a rack and dry out to help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
5. Carefully slide the chicken pieces into the hot oil. Do not overcrowd the pan or the
   temperature will drop too low, and the pieces will absorb too much oil. Keep testing the
   oil temperature and adjust heat setting accordingly. Make sure the oil continues to
   bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other
   side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a
   golden-crisp skin with even color. Smaller pieces will cook more quickly. Chicken should
   register 160 degrees in the thickest part of the meat.
6. Remove chicken to a sheet pan lined with a rack to drain.  Sprinkle with salt. Place pan
   in the oven and finish cooking if necessary. Serve hot or at room temperature.

Cheryl Orr is offering weekly pop-up events at Edenton Bay Trading Co that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on http://www.edentonepicurean.com

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