Recipe courtesy of Todd Ginsberg

Friday Night Fried Chicken

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  • Level: Intermediate
  • Total: 6 hr 55 min (includes brining time)
  • Active: 55 min
  • Yield: 4 to 6 servings
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Ingredients

Fried Chicken

1/4 cup sugar

1/4 cup plus 1 tablespoon kosher salt, plus more if needed

1 cup buttermilk, plus more for soaking

3 to 5 sprigs thyme

2 lemons, zested

2 chickens, broken down into 8 pieces each

1 tablespoon garlic powder

1 tablespoon Hungarian paprika

1 teaspoon cayenne

All-purpose flour, for dredging

Peanut or canola oil, for frying

White Wine Tabasco Sauce

1 cup chopped ripe Roma tomatoes

1/2 cup sliced onions

2 tablespoons butter

1 tablespoon olive oil

2 tablespoons white wine

1 cup chicken stock

Tabasco sauce

Kosher salt

Directions

  1. For the chicken: In a medium saucepot bring 4 cups water, 1/4 cup of the salt and the sugar to a boil. Then remove from the heat and stir until the salt and sugar fully dissolve. Cool the brining liquid to room temperature, then chill in the refrigerator.
  2. Add the buttermilk, thyme sprigs and zest to the chilled brining liquid.
  3. Place the chicken in the brine for 4 hours.
  4. Remove the chicken from the brine, then place on a paper towel to remove excess liquid. Combine the garlic powder, paprika, the remaining 1 tablespoon salt and the cayenne. Sprinkle each piece of chicken liberally with the seasoning mix.
  5. Soak the chicken in a bowl of buttermilk for 1 hour.
  6. Fill another bowl with flour, then dredge the chicken in the flour. Rest the chicken for 25 minutes.
  7. In a large skillet, heat 1 inch of oil over medium heat until a deep-frying thermometer inserted into the oil reads 350 degrees F. Place the chicken in the oil and cook until cooked through, an internal thermometer will read 165 degrees F. Transfer the chicken to paper towels to absorb excess oil, and then lightly season with salt.
  8. For the sauce: Add the tomatoes, onions, butter and olive oil to a medium saucepan, and slowly cook until the vegetables are cooked through. Deglaze the saucepan with the wine and cook until the wine almost completely evaporates. Add the stock and bring to a simmer, cook 10 minutes and then strain. Transfer the mixture to a blender and blend until pureed. Add Tabasco and salt to taste.