Stockyards Fried Chicken Recipes

STOCKYARDS FRIED CHICKEN

Steps:

• Ask your butcher to separate chickens into 8 pieces, leaving half of the breast attached to each wing. This will balance out the weight of each piece so they cook at the same rate. In a large container, add a splash of hot water to the salt and sugar, enough so that you can whisk them into a slurry. Combine remaining ingredients plus chicken. Cover and refrigerate for 12 to 36 hours. Using a thermometer, heat large pot of oil to 350F (180C). This is higher than the 315F at which Tom Davis fries. But a commercial deep-fryer retains its heat, where a pot of oil will drop its temperature as soon as you add the chicken. The pot should be large enough so that the oil rises to no more than a quarter of the pot's depth. In one large mixing bowl, combine ingredients for buttermilk mix. In another, combine ingredients for flour mix. Drain chicken from brine but do not rinse. Coat each piece in buttermilk mix. Allow excess liquid to drip off before transferring to flour mix. Coat thoroughly in flour mix, shaking off excess. In batches, carefully add chicken to oil. Fry for 12 to 15 minutes. Transfer to cooling rack and rest at least 10 minutes before serving. It will stay hot for 30 minutes, plenty of time to cook and rest the second batch. When oil has completely cooled, strain through fine mesh before storing for later use.