Buttermilk Fried Chicken

What's more American than fried chicken?

by Khalil Hymore

It is often said that very patriotic people or items are "As American as apple pie", but we might want to consider changing the the phrase to "As American as fried chicken." I mean, what is more American than pieces of chicken fried to a crisp, golden brown? It truly is one of the ultimate comfort foods.

One of my Southern culinary idols, Virginia Willis (her book, Bon Appetit Y'all, is full of so many fabulous Southern recipes--I love it!) speaks lovingly of the fried chicken that her grandmother used to make for her as a child and well into adulthood. It seems, fried chicken is not just a recipe, it is a cultural touchstone. It is one of those foods that speaks volumes about America and it's history--the good times and bad.

More practically, fried chicken will keep for days in the refrigerator and is just as delicious cold as it is fresh from the hot oil!

Happy 4th of July!

Makes 6 to 8 servings

• 1 whole chicken (about 4 pounds), cut into pieces
• 3 cups buttermilk
• 8 large sprigs fresh thyme
• 4 large sprigs fresh rosemary
• 4 large cloves garlic, crushed
• 1 tablespoon plus 2 teaspoons kosher or sea salt
• 3 teaspoons ground black pepper
• 3 cups all-purpose flour
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh rosemary
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 2 to 3 cups non-hydrogenated vegetable shortening or vegetable oil
• lemon wedges, for serving (optional)

Combine the chicken, buttermilk, thyme and rosemary sprigs, garlic cloves, 1 tablespoon of salt, and 2 teaspoons of black pepper in a large bowl. Make sure the chicken pieces are fully submerged in the buttermilk mixture. Cover and marinate in the refrigerator overnight.

Meanwhile, combine the flour, finely chopped thyme and rosemary, onion and garlic powders, paprika, cayenne pepper, and remaining 2 teaspoons salt and 1 teaspoon black pepper in a large bowl and set aside.

Heat oven to 200° Fahrenheit. Line 2 baking sheets with parchment paper and set aside. Thoroughly drain the chicken from the buttermilk marinade and dredge through the flour mixture, being sure to shake off the excess. Arrange the coated chicken pieces on one of the lined baking sheets and let stand for 20 minutes.

Heat 1/2-inch layer of shortening or oil in a large skillet, preferably cast iron, to 360° Fahrenheit. Fry the chicken pieces in batches starting skin side down, turning once, about 6 to 8 minutes per side, until dark golden brown and the internal temperature reaches 170°F. Return oil temperature to 365° Fahrenheit in between batches. Keep warm in a 200° Fahrenheit oven and serve immediately with lemon wedges, or cool to room temperature and serve cold--my favorite way to eat it!