COLD FRIED CHICKEN
This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself. I don't know why she served it cold, not hot; I only know that I loved it, and do still. She served it with butter lettuce and buttermilk dressing, and it is very good that way. It is also very good with hot sauce.
Provided by Tamar Adler
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
- The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
- Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
- Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
- Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!
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Mudasir Habtanii
[email protected]The cold fried chicken recipe was a hit at my party! The chicken was crispy, juicy, and flavorful. Everyone loved it.
Ebenezer Bailey
[email protected]Not sure about this cold fried chicken recipe. The chicken was a bit dry and the flavor was just okay.
Qamar Hayat
[email protected]I was skeptical about the cold fried chicken recipe, but I'm glad I gave it a try. The chicken was crispy, juicy, and flavorful. I'll definitely be making this again.
Titi Man
[email protected]The cold fried chicken recipe was easy to follow and the results were amazing! The chicken was crispy, juicy, and flavorful. Will definitely be making this again.
Mikee Introna Michele
[email protected]Just made the cold fried chicken and it was delicious! The chicken was crispy on the outside and juicy on the inside. The marinade added a flavorful touch. Highly recommend!
j pai tei
[email protected]Cold fried chicken? I'm intrigued! Can't wait to try this unique recipe and see how it turns out.
Jessica McFadden
[email protected]Tried the cold fried chicken recipe and it was a success! The chicken was crispy, juicy, and flavorful. The marinade added a nice touch. Will definitely make this again.
Hector Matome
[email protected]Not a fan of the cold fried chicken. The chicken was dry and the flavor was lacking. I think I'll stick to traditional fried chicken next time.
Juliana Oduro
[email protected]This cold fried chicken is a must-try! The unique method of frying the chicken while cold resulted in incredibly crispy skin and tender meat. The flavor was fantastic, and it was a hit at my dinner party.
the end
[email protected]Just tried the cold fried chicken recipe and it turned out amazing! The chicken was crispy on the outside and juicy on the inside. The marinade added a delicious flavor that everyone loved. Will definitely be making this again.
Munna Bai
[email protected]Wow, this cold fried chicken is a game changer! I never thought I'd enjoy chicken this much without the greasiness of traditional frying. The flavors were on point, and the meat was incredibly tender and juicy. I'm definitely adding this recipe to my