Crispy fried chicken with a streamlined buttermilk brine, seasoned flour dredge, and pan gravy made from the frying fat.
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| prepPreheat oven to 250°F / 120°C | ||||||||
| prepSet a cooling rack on a rimmed baking sheet | ||||||||
| 720 ml buttermilk | Combine brine, dissolve salt & sugar | Add chicken, refrigerate 3–4 hr | Plate fried chicken with gravy on the side | |||||
| 3 tablespoons sea salt | ||||||||
| 2 tablespoons sugar | ||||||||
| 2 tablespoons hot sauce | ||||||||
| 8 to 10 pieces bone-in skin-on chicken (about 3 to 3½ pounds / 1.4–1.6 kg) | ||||||||
| 190 g all-purpose flour | Combine flour, cornmeal, cornstarch, baking powder, spices | Reserve 3 tbsp dredge for gravy | Dredge chicken pieces, coat all sides | Whisk reserved dredge into 3 tbsp fry fat, cook 1 min | Add milk & broth, whisk, simmer 5 min until thick | Season gravy with soy sauce & pepper | ||
| 30 g fine cornmeal | ||||||||
| 2 tablespoons cornstarch | ||||||||
| 1 teaspoon baking powder | ||||||||
| 1 teaspoon garlic powder | ||||||||
| 1 teaspoon onion powder | ||||||||
| 1 teaspoon salt | ||||||||
| ¼ teaspoon cayenne pepper | ||||||||
| 1 to 2 cups / 240–480 ml canola oil | Heat oil, lard & bacon to 350°F / 175°C | Remove bacon when crisped | Fry chicken 8 min, turn, cover, cook 8 min until 160–165°F / 71–74°C | Transfer to oven, fry remaining chicken | ||||
| 1 to 2 cups / 240–480 ml pure lard | ||||||||
| 1 strip thick-cut smoked bacon | ||||||||
| 240 ml whole milk | ||||||||
| 240 ml chicken broth | ||||||||
| Soy sauce, to taste | ||||||||
| ¾ teaspoon freshly ground black pepper | ||||||||
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