Market Fried Chicken

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A classic. Dark chicken thighs and drumsticks marinated overnight in a buttermilk and herb mixture before coating in seasoned flour and deep fried to a crisp, golden brown.

Ingredients

4 chicken thighs, with skin
4 chicken drumsticks, with skin
1⁄4 cup plus 5 tsp. salt
1⁄2 bunch fresh thyme sprigs
2 bay leaves
1 head garlic, halved crosswise
1⁄2 gal. buttermilk
Vegetable oil (for deep frying)
4 cups all-purpose flour
1⁄2 tsp. finely ground black pepper
1⁄4 tsp. cayenne pepper

Steps

1. Arrange chicken thighs and drumsticks in a hotel pan. Sprinkle 1⁄4 cup of salt and thyme sprigs over the chicken; add bay leaves and garlic. Pour in buttermilk to cover chicken. Cover and refrigerate at least 12 hr. or up to 24 hr.

2. Heat oil in a deep fryer to 200°F. Sift flour, black pepper, cayenne, and 4 tsp. salt into a large bowl. Working in batches, remove chicken from marinade and shake off excess. Add chicken, one piece at a time, to flour mixture; coat completely and repeat.

3. Immediately fry chicken until pale golden brown and cooked through, (about 30 min. for thighs, 20 min. for legs). Using tongs, transfer chicken to large rack on a baking sheet; drain and cool.

4. Reheat oil to 360°F. Working in batches, repeat frying chicken until heated through, crisp, and deep golden brown, about 2 min. Sprinkle immediately with the remaining 1 tsp. of salt.

Source: Recipe from Chef Douglas Keane

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources