Crispy Fried Rooster Recipe | Bon Appétit

This Southern fried hen recipe depends on a spiced brown sugar brine, an egg-enriched buttermilk dredge, and a double coating of flour (first plain, then in a mix amped up with cornstarch and spices). The result’s juicy hen with extra-crispy, golden brown pores and skin that’ll please even the pickiest eaters. The recipe comes from the now closed Buxton Corridor in Asheville, North Carolina, certainly one of our Finest New Eating places, 2016.

To save lots of a couple of dollars on the market, purchase an entire hen and minimize it into components your self (two thighs, two breasts, two wings, and two drumsticks). When you have a deep fryer, now’s the time to tug it out; if not, a big pot with a heavy backside will do. In the event you’re going the second route, you’ll want a deep-fry thermometer to observe the oil, and both manner you’ll need a meat thermometer to make sure the hen items attain their splendid inside temperature. An apron and a long-sleeve shirt are additionally helpful to guard you from sizzling oil spatters.

If it’s your first time making fried hen, make sure you map out your time. The hen must marinate for at the least 8 hours, however is even higher when given a full day. You’ll additionally discover we suggest the next ultimate temperature for darkish meat (the hen thighs and drumsticks) than we do for chicken (the hen breasts and wings). The upper temp provides the connective tissues at nighttime meat time to interrupt down, leading to the most effective fried hen ever with the tenderest meat attainable. Serve with tangy mayo-based white barbecue sauce, candy bread and butter pickles, and loads of paper towels.

On the lookout for warmth? Strive Hattie B’s Nashville sizzling hen recipe laced with cayenne pepper and sizzling sauce. Out of buttermilk? Try our beneficial buttermilk substitutes.