Margaret’s Fried Chicken
by Remy Tumin
- 1 gallon of canola oil
- 3-4 pieces of chicken per person (an assortment of breasts, thighs, drumsticks)
- 1 to 2 quarts buttermilk, depending on size of party
- 8 cups flour
- 8 Tbsp. chipotle powder
- 8 Tbsp. cayenne
- 8 Tbsp. pepper
- 8 Tbsp. garlic powder
- 12 cloves of garlic
- salt and pepper to taste
- Equipment: two large/deep pots with lids, two Ziplock bags, paper towels, apron, sponge, and paper towels to take away the possible mess
Line a baking sheet with paper towels and set aside. Have sheets of foil nearby.
Fill the two pots half way with canola oil. Place six cloves of garlic in each pot. Bring the oil to a simmer but not a rolling boil.
While the oil heats, prepare the chicken. Wash and pat dry.
In the two Ziploc bags, place 4 cups of flour in each along with 4 tablespoons of cayenne, chipotle, garlic powder, salt, and pepper. Seal the bags and turn them upside down several times to mix spices and flour well.
Pour buttermilk into a shallow bowl. Soak each piece of chicken in the but- termilk and let sit for several seconds on each side. Place chicken in the first prepared Ziploc bag and gently shake to evenly coat the chicken. Repeat the buttermilk soak and place chicken in second bag (this keeps things a little tidier).
Once chicken has been double dipped in buttermilk and flour, gently slide the chicken into the simmering oil. Place top on pot. Cook until the chicken gets just beyond golden and turns golden brown, about 25 minutes. Make sure oil stays at a simmer.
With a slotted spoon, transfer chicken to the baking sheet with paper towels. After a full layer is complete, place a layer of foil on the chicken and add a layer of paper towels for the next batch.
Eat immediately or place in oven for later. Leftovers will disappear at breakfast unless you hide them.
Yield: 4-6 servings