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

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources