From time to time, we see a recipe that we just have to share. We love Chef Art Smith and adore dining at his signature restaurant – Table fifty-two – the home of Southern hospitality in Chicago! Chef was featured on the inaugural viewing of Windy City Live and he shared his famous Buttermilk Fried Chicken recipe.
And our apologies in advance to all the brides on a diet but this is a guilty pleasure!!!
Art Smith’s Buttermilk Fried Chicken
- 1/2 cup plus 1 teaspoon kosher salt
- 4 quarts cold water
- 4 quarts ice
- one 4-pound chicken, cut into 8 pieces
- 1 quart buttermilk
- 1 tablespoon Franks Red Hot hot sauce
- 3 eggs, lightly beaten
- 2 cups White Lilly self-rising flour
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Old Bay Seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for frying
In a pot, dissolve 1/2 cup of the salt in the water and ice. Submerge the chicken in the brine; refrigerate overnight.
Drain and rinse the chicken. Rinse out the pot. Add the buttermilk andhot sauce submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight. Remove chicken from the buttermilk. Place the eggs and hot sauce in a mixing bowl and add the chicken allowing it to be lighly coated with the egg mixture. Remove from the egg mixture.
In a shallow bowl, mix the flour, thyme leaves, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.
Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.