Fried chicken is having a renaissance. Of course, it never really went away. But this year, I’m hearing about fried chicken pop-up restaurants, seeing fried chicken recipes in every newspaper and magazine. My friend, Adeena Sussman, spent the past couple of years traveling the country to research fried chicken recipes for the cookbook she just […]
Fried chicken is having a renaissance. Of course, it never really went away. But this year, I’m hearing about fried chicken pop-up restaurants, seeing fried chicken recipes in every newspaper and magazine. My friend, Adeena Sussman, spent the past couple of years traveling the country to research fried chicken recipes for the cookbook she just co-authored with Lee Schrager, Fried and True: More than 50 Recipes for America’s Best Fried Chicken & Sides. Close to home, fried chicken is on the menu at many of the restaurants I’ve visited this summer.
One such restaurant, Commonwealth in Cambridge, Massachusetts, has a particularly delicious version. Chef Steve “Nookie” Postal soaks his chicken in a buttermilk brine for three full days before he fries it, leaving the meat melt-in-your-mouth tender and perfectly seasoned. I asked him for his recipe and found that even a 2-hour soak produced delicious chicken. My dinner guests raved. And because this recipe for perfect fried chicken calls for boneless thighs, the meat cooks quickly and still has plenty of flavor.
Using a buttermilk brine and boneless chicken thighs ensures juicy, flavorful results Photo Credit: Amy TraversoCommonwealth Fried Chicken
Total time: 45 minutes, plus at least 2 hours brining time
Hands-on time: 45 minutes
Yield: 6 servings
For the brine:
2 cups buttermilk
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons red chili flakes
1 ½ pounds boneless, skinless chicken thighs
For the chicken:
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Vegetable oil for frying
The ingredients Photo Credit: Amy Traverso
In a large bowl, whisk together the buttermilk, salt, onion powder, garlic powder, and chili flakes. Add the chicken and let sit at least 2 hours and up to 3 days. Of course, you don’t have to brine the meat at all, but the results here are so good, it really is worth a little advance planning.
A buttermilk brine simultaneously tenderizes the meat, adds flavor, and keeps the meat moist during cooking. Photo Credit: Amy Traverso
Set a large skillet over medium heat and fill with enough oil to reach a 3/4-inch depth. You want the oil to be about 350° during frying.
Next, prepare the coating for the chicken: In a shallow pan (I use a cake pan), whisk together the flour, onion powder, garlic powder, paprika and salt. Dredge the chicken pieces through the flour mixture to coat.
Coating the chicken Photo Credit: Amy Traverso
When the oil reaches 350° on an instant-read thermometer, add the chicken, two or three pieces at a time and cook on one side until browned, 2 to 3 minutes. Carefully turn the chicken over and cook until browned on the other side, 1 or 2 more minutes.
Transfer cooked chicken to a sheet pan lined with paper towels or a brown paper bag. Cook remaining chicken as above. Serve immediately.
Amy Traverso is the senior food editor at Yankee and cohost of the public television series Weekends with Yankee, a coproduction with GBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
I confess I have a salt tooth, so I liked the flavor, but considering your feedback, I’ve reduced the recommended amount to 1 tablespoon (it’s still a brine, after all).
Transfer cooked chicken to a sheet pan lined with paper towels or a brown paper bag. Cook remaining chicken as above. Serve immediately.
Way, way, way too much salt in the bring, I will try this again but with 1 teaspoon of kosher salt in the brine vice two TABLESPOONS of kosher salt.
Hi Mark-
I confess I have a salt tooth, so I liked the flavor, but considering your feedback, I’ve reduced the recommended amount to 1 tablespoon (it’s still a brine, after all).