Firecracker fried chicken
Servings 4
Ingredients
For the marinade:
- 2 cups buttermilk
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1 (3.5-pounds) chicken, cut into 8 pieces leaving the bones and skin (or the equivalent in parts)
For the breading:
- 2 sleeves saltine crackers (about 80 crackers)
- 1 teaspoon garlic powder
- 1 teaspoon dill weed
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- Safflower oil, for frying
Instructions
- To make the marinade, in a non-reactive large bowl, stir together the buttermilk, salt, pepper, and cayenne. Place the chicken in the bowl and toss to coat, working the marinade under the skin. Store covered in the refrigerator for 2-12 hours.
- After the chicken has marinated, line 1 sheet pan with parchment paper and another with paper towels.
- To make the breading, place the saltines, garlic powder, dill weed, oregano, black pepper, and cayenne in a blender or food processor, and blend until fine crumbs are formed. Pour the crumbled saltine mixture into a mixing bowl.
- Place the flour on a plate. And in another large bowl, whisk together the eggs and the buttermilk.
- To bread the chicken, take each piece from the marinade, shake off any excess, then dredge it evenly in the flour. Next, dip into the egg and buttermilk mixture, shaking off the excess. Finally, dip the chicken into the saltine mixture until well coated. Place each breaded piece of chicken onto the parchment-lined sheet, repeating the process until all the pieces are coated.
- Allow the pieces to sit at room temperature for 1 hour. Discard the marinade.
- To fry the chicken, in a large heavy skillet heat on medium 1 inch of oil to 300°F. Working in batches, place the chicken pieces in the oil, skin side down, cover the skillet, and cook for 6-7 minutes.
- Remove the cover, gently turn over the chicken with tongs or a wooden spoon and continue to cook uncovered for 6-8 minutes or until both sides are golden brown.
- For the most accuracy, stick an instant-read thermometer in the largest piece, and check that it’s 150°F. If so, place the fried chicken on the paper towel-lined sheet to drain. If not, continue to cook for a couple more minutes. Repeat for the remaining pieces, using the same oil.
- Serve the chicken warm.
Notes
It’s best to use a thermometer when making fried chicken to ensure accuracy, but if you don’t have one, you can test the oil temperature for readiness after 5 minutes of heating by sticking a wooden spoon into it. If the oil bubbles around the spoon, then it’s ready. Keep a close watch on the oil to make sure it doesn’t get too hot!