Wyebrook Farm Fried Chicken Recipes

Steps:

• Puree 1 cup buttermilk with onion and garlic in a blender or food processor until smooth and combined. Transfer mixture to a large bowl; whisk in remaining 3 cups buttermilk, hot sauce, and 2 tablespoons salt. Add chicken and let soak in refrigerator 4 hours, keeping chicken fully submerged (with a plate, if necessary).
• Whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting excess drip back into bowl. Dredge in flour mixture to coat. Transfer chicken to a rack set over a rimmed baking sheet and let stand 30 minutes.
• Heat a large, heavy-bottomed pot containing 2 inches oil over medium-high until a thermometer registers 350 degrees. Working in batches, carefully add chicken to pot; cook, turning occasionally with tongs, until golden brown and a thermometer inserted into thickest parts (avoiding bone) registers 165 degrees, about 15 minutes for white meat, 10 to 12 minutes for dark. (Adjust heat to maintain oil temperature between 325 degrees and 350 degrees, and return oil to 350 degrees between batches.) Transfer to a paper towel-lined plate and season with salt and pepper. Serve warm, drizzled with honey and sprinkled with lavender.

Steps:

• Fill a medium heavy-bottomed pot halfway with oil. Heat until a deep-fat thermometer reaches 340 degrees.
• Meanwhile, stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
• Working in batches (do not crowd pot), carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for wings, 9 to 10 minutes for other pieces. (While chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
• Transfer fried chicken to a paper-towel-lined plate using a slotted spoon; sprinkle with flaky salt. Serve warm or at room temperature.

Steps:

• Soak chicken for at least 1 hour and pat dry.
• Coat each piece of chicken with flour and shake off any excess flour.
• Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
• Cover and fry for 45 minutes or until golden brown and juices run clear.
• Remove chicken when done and drain on paper towels.