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This Buttermilk Fried Chicken Makes Messy Fingers Worth It

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Photo by Cheryl Paff

The secretly gluten-free recipe from Black-Eyed Suzie’s Upstate in Saugerties relies on corn flour from its perfectly crispy coating.

Buttermilk Fried Chicken with Wild Hive Farm Corn Flour Crust (GF)

3 chickens yields 24 pieces | serves 8 people with 3 pieces each

Courtesy of Black-Eyed Suzie’s Upstate, Saugerties

For the brine:
6 qt water
1 cup kosher salt
½ cup + 1 Tbsp honey
18 bay leaves
30 garlic cloves
3 Tbsp whole black peppercorns
5 rosemary sprigs
1 bunch thyme
1 bunch parsley
2 Tbsp lemon zest
¾ cup lemon juice

3 whole chickens, cleaned

6 cups Wild Hive Farm corn flour
5 Tbsp garlic powder
5 Tbsp onion powder
4 tsp paprika
4 tsp cayenne
1 tsp black pepper
4 tsp kosher salt
6 cups buttermilk
3 qt frying oil

Flaky salt
Few sprigs fresh rosemary

Method:

Combine all brine ingredients and bring to a boil. Boil 1 minute, then cool completely. Chill until cold, about 2 hours.

Meanwhile, rinse the chickens and cut each chicken into 8 pieces.  Add to cooled brine, pressing to submerge. Chill 12-24 hours. Drain and pat dry.

Line 2 baking sheets with parchment.

Combine corn flour, garlic powder, onion powders, paprika, cayenne, pepper, and salt in a bowl. Place buttermilk in another bowl. Dip chicken in flour, then buttermilk, then in flour again. Place on prepared sheets. Let stand 1-2 hours.

Pour oil into heavy large pot. Heat to 320-330°. Fry leg and thighs first, turning once, for about 13 minutes. Breasts 7 minutes.

Transfer to paper towels to drain. Garnish with flaky salt and rosemary sprigs.

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