Claritha's Fried Chicken

"From Tender at the Bone, by Ruth Reichl (a great read, by the way) the author used this recipe to bribe her parents into letting her use their NYC apartment. Calls for overnight marinating; prep time reflects time spent the day you cook it."
 
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Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Put chicken pieces in a bowl and cover with salt – let sit for 2 hours.
  • Remove chicken from salt and wash well.
  • Put in bowl with buttermilk and onions and refrigerate over night.
  • Combine flour, kosher salt, cayenne and black pepper.
  • Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture.
  • Repeat with each piece until all pieces are coated well – place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature.
  • Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat – cook 10 minutes.
  • Turn chicken pieces and cook, uncovered until done (about 15 minutes) – test by piercing each piece; juices must run clear.

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Reviews

  1. I just wanted to say that, yes, Tender at the Bone, is a fabulous read.
     
  2. I really liked the flavor due to the method of salting and marinating it. It would be 5 stars if it had come out more crispy. I did use the shortening and butter and followed directions so I'm not sure why it wasn't crispy but my 4th of July crowd loved it! Thanks for sharing.
     
  3. I used boneless chicken breasts cut in strips and marinated overnight. This resulted in crispy delicious chicken. Thanks for sharing this recipe!
     
  4. I have never eaten better-tasting fried chicken in all my life and rest assured this will be the way I prepare it from now on! I used two skinless boneless chicken breasts which ended up soaking in the buttermilk mixture about 24 hours; this mixture imparts the most wonderful, delicate oniony flavor. The only thing I did differently from the recipe was dipping again in the flour mixture after the thirty-minute resting time in step 6, and just before frying. Thanks for posting, Julie!
     
  5. Great recipe! I must admit I didn't let the chicken refrigerate overnight, I used regular table salt, and used chicken breasts. But it still turned out great! The chicken did take a lttle longer to cook, they were big breasts. Next time I think I will debone the chicken and cut into strips. Thanks Julie!
     
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RECIPE SUBMITTED BY

I'm an adventurous foodie. Cooking is how I express myself.
 
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