Cold Fried Chicken

Tender, flavorful cold fried chicken marinated in buttermilk, chili paste, and pickle brine, then double-coated and fried to golden crispness and served chilled with pickles and fresh dill.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

2 cups lowfat buttermilk

¼ cup Quick-Pickled Bread and Butter Pickles brine,

3 tablespoons chili paste

3 teaspoons coarse kosher salt, divided

2 teaspoons coarse black pepper, divided

1 (4½- to 5-pound) all-natural whole chicken, cut up (8 to 10 pieces)

3 cups all-purpose flour

1 teaspoon onion powder

1 teaspoon garlic powder

1 (48-ounce) can Crisco all-vegetable shortening, for frying

Fresh dill, for garnish

Quick-Pickled Bread and Butter Pickles; for serving

Flaky sea salt, to taste

Directions

In a large bowl, whisk together buttermilk, pickle brine, chili paste, 2 teaspoons kosher salt and 1 teaspoon pepper. Add chicken pieces; turn to coat. Cover and refrigerate for 6 hours or overnight.
In a medium bowl, whisk together flour, onion powder, garlic powder and remaining 1 teaspoon kosher salt and 1 teaspoon pepper.
Place a wire rack on a baking sheet; set aside. Remove 1 piece of chicken from the buttermilk mixture; reserve buttermilk mixture. Place wet chicken in flour mixture, turning to coat both sides. Place on rack on baking sheet. Repeat with remaining chicken pieces. When complete, dip each piece of chicken in reserved buttermilk mixture and flour mixture again, pressing to adhere coating.
Line another large rimmed baking pan with paper towels. Place a wire rack on top; set aside.
In a large Dutch oven, heat shortening to 325°F. Fry chicken pieces in shortening in batches for 12 to 25 minutes or until golden brown and internal temperature of chicken reaches 165°F to 170°F, turning occasionally. (Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.)
Transfer to wire rack in prepared baking pan. Sprinkle with sea salt; cool completely. Cover loosely with plastic wrap. Refrigerate for 2 hours or overnight.
To serve, transfer chicken to a serving platter. Garnish with dill, if desired. Serve with Quick-Pickled Bread and Butter Pickles. Season to taste with flaky salt.