| Level: | Intermediate |
| Total: | 5 hr 50 min |
| Active: | 1 hr 5 min |
| Yield: | Feeds 4, or maybe 2?definitely 1?depending |
Ingredients
- 1 4- to 5-pound chicken, cut into ten pieces (see Cook’s Note)
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground sumac
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 240 grams (approximately 2 cups) all-purpose flour
- 2 tablespoons cornstarch
- 1 cup low-fat buttermilk
- 1 large egg
- 2 tablespoons bourbon
- 2 quarts peanut oil
Instructions
- Place the chicken pieces on a cooling rack set over a half sheet pan and sprinkle on all sides with the salt. Set aside at room temp for 30 minutes.
- Combine the black pepper, sumac, cayenne and garlic powder in a small bowl, then divide the blend into two equal portions (total mixture = 6 teaspoons). Sprinkle the chicken on all sides with half of the spice mixture then refrigerate, uncovered, for at least 4 hours (overnight would be better).
- 30 minutes before cooking, remove the chicken from the refrigerator. Whisk together the flour, cornstarch and the remaining spice mixture in a large bowl. In another bowl, whisk together the buttermilk, egg and bourbon.
- Dunk the chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture. Use your fingers to massage the flour coating onto the chicken (see Cook’s Note). Place the coated pieces back on the cooling rack and rest from 10 minutes to 1 hour.
- Heat the peanut oil to 350 degrees F in a large Dutch oven over medium-high heat, about 15 minutes.
- Fry the chicken in three batches, rotating the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325 degrees F. If you manage the heat just right, the exterior of the chicken will be golden brown right as the interior temperature hits 155 degrees F, 12 to 15 minutes per batch. Rest the chicken on a cooling rack turned upside down on a paper towel?lined pan for at least 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1932 |
| Total Fat | 155 g |
| Saturated Fat | 33 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 75 g |
| Cholesterol | 309 mg |
| Sodium | 1763 mg |
Reviews
Ok
We LOVE this version. We loved the older one as well, with a few modifications. Need to test and see if it can be done in an air fryer.
Not to be compared with the old recipe. Crispy, tangy, crunchy. I used 4 tablespoons of Jamaica rum instead of bourbon. It just rocks!
Very good. Almost perfect. The chicken was moist and the batter very crunchy. I personally found the seasoning to be a little too subtle. Not bland, just not attention getting. I would probably add more spice next time, possibly some white pepper or paprika or double up on the pepper and cayenne. Couldn’t find sumac anywhere so I subbed za’tar which has sumac in it and was available at my store.
It’s a really good recipe. I had never used sumac before, and it really brightens the flavor profile here – a tint bit tart, almost like lemon. I would say the three keys to this recipe are: (1) using peanut oil, which is expensive but IMO really the best frying oil; (2) elevating the remperature from 325 to 350, which the use of peanut oil and its 450 smoke point enables; and (3) cornstarch in the dredge, which yields a crispier coating.
I wanna say, though, that this is NOT better than or “improved” compared to Alton Brown’s original fried chicken recipe. These are really two completely different dishes. When done properly, they don’t look the same, and they don’t taste the same.
The first recipe is for what I would call traditional southern pan fried chicken. It’s what I grew up eating. Every church potluck dinner featured it, and it was what mom cooked on Sunday when she wasn’t cooking meatloaf or pot roast. It’s what they serve at most good, regular (non-fast food), southern restaurants when you order fried chicken.
This recipe is for what I would call deep fried chicken. It’s what the Colonel sells. It’s what every fast food fried chicken joint sells. It’s faster and easier to prepare, and it’s what most people probably expect these days when they hear “Fried Chicken.” I would not say that it is better or worse than southern pan fried chicken. I make both – depending on my mood. Try both recipes and . . . fry some more!
This recipe put my previous recipe to shame. My kids, who have always loved my fried chicken, and I came to an agreement that mom is a great cook, but this recipe is incredible and is now our go-to. We have even written it down in case the apocalypse happens & there’s no longer any internet & we need to feel some joy in our cooking. Since ground sumac is harder to come by on our budget, we did replace it with smoky paprika & it’s just as dilectible. My friend is picking up sumac & we are gunna try that version tonight.
Every other fried chicken recipe is unemployed! My goodness, that’s the best fried chicken I’ve ever had. I substituted Jamaica Rum for Bourbon, followed every other part, and you’re missing a piece of life if you don’t try this recipe.