Ok, I saw this on Triple D the other day and I am giving it a try. As we speak the chicken (thighs) has been boned and is in the brine. The bones of course are briskly simmering down to a great evening broth.
Recipe adapted from ADAM SAPPINGTON, chef/owner, The Country Cat
- 1/4 cup salt
- 1 gallon water
- 2 (4-pound) chickens, quartered and deboned, or 8 pounds boneless chicken parts (skin on)
- 2 quarts buttermilk
- 1 1/2 cups all-purpose flour for dredging
- Dried herbs and spices
- About 2 cups beef fat or lard
Two days ahead: Dissolve the salt in some of the water, add the rest and brine the chicken, refrigerating for a day.
One day ahead: Drain the chicken and then soak it in the buttermilk for a day (being me I’m going to let it sit for 2 days since I don’t want this until Wednesday).
Drain the chicken. Mix the flour and spices/seasonings. Coat and set aside on sheet pan.
Heat up the fat (I’m using a combo of lard and butter) until it’s around 350 degrees. Cook the chicken skin side down for about 10 minutes, until crispy and golden. Flip and cook until done (perhaps another 8 minutes). Measure the temp if you wish (160 is safe according to the feds). Rest it to eating temp and shovel it in your mouth.