Flaweless Fried Chicken & French Fries

Jul 8

Buttermilk Fried Chicken

24 chicken drumsticks

2 quarts buttermilk

5 tablespoons kosher salt, more as needed

2 tablespoons ground black pepper, more as needed

5 cups all-purpose flour

1 gallon high-temperature oil like canola, more as needed

Place drumsticks in a bowl and cover them with buttermilk, 3 tablespoons salt and a tablespoon of black pepper. Cover and marinate for 4 hours in the refrigerator.
Combine flour, 2 tablespoon salt and 1 tablespoon pepper in a large paper bag.
Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of 4 inches. Heat oil over medium-high heat to 350 degrees.
Set a rack on a baking sheet. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat.
Shake off excess flour and fry chicken, in batches so as not to crowd the pan, for about 5 to 15 minutes. You may need to cover with a the lid to maintain the temperature. Remove the lid, turn over the drumsticks, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown.
Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.

“Color is as or more important than time: Watch your chicken and get it out when it’s golden brown.”

— Sam Sifton, NY Times

8 large Yukon Gold or Idaho potatoes

Canola oil (from the fried chicken)

Salt

Sugar

Peel potatoes and cut them lengthwise into slices being sure to be consistent with your widths.
Soak in cold water at least 30 minutes. You can also do this the day before and soak overnight.
Drain potatoes and pat dry.
Bring your oil to 395. Working in batches, add the fries to the oil, and cook until the fries are light golden in color, about 5 minutes. Then, agitate the fries with a spider to ensure even cooking. Your oil will lower in temperature while cooking but try to maintain it at a maximum of 375 degrees. Line a large bowl with paper towels. Let potatoes fry until golden and crisp, 10 to 15 minutes more.
Lift out potatoes and place in a paper towel-lined bowl. Shake to drain, remove paper towels, toss in salt and a pinch of sugar. Serve immediately!

Now pour yourself a glass of Champagne and enjoy!
More on Flaweless French Wine Pairings here.