Spicy Buttermilk Fried Chicken with Pepper Jelly Drizzle

Akronite2025

PREP TIME: 20 minutes TOTAL TIME: 1 1/2 hours plus time to marinate overnight YIELD: 4 servings

INGREDIENTS

1 quart buttermilk
1/4 cup hot sauce (such as Crystal)
3 tablespoons minced garlic
2 teaspoons celery salt
Salt and freshly ground black pepper
One 3 1/2- to 4-pound chicken cut into 8 servings pieces
4 cups all-purpose flour
4 large eggs
1/2 cup milk
Vegetable oil, for frying
Pepper Jelly Drizzle, for serving (Recipe Below)


DIRECTIONS

In a large bowl, whisk together the buttermilk, hot sauce, garlic, the celery salt, 2 teaspoons salt, and 1 tablespoon pepper. Add the chicken, making sure it is evenly coated with the buttermilk mixture. Cover and refrigerate overnight.

Remove the chicken from the refrigerator and let come to room temperature, about 1 hour. Remove it from the marinade; discard the marinade.

In another large bowl, whisk together the flour, 5 teaspoons salt, and 4 teaspoons pepper. In a medium bowl, whisk the eggs, milk, and remaining 1 teaspoon salt to combine. Working with one piece of chicken at a time, dredge the chicken completely in the flour, shaking to remove any excess, then dip it in the egg wash, allowing any extra to drip off, then give it a final roll in the flour. As you coat each piece, place it on a wire rack. Allow it to sit on the rack for 20 to 30 minutes—this will help “set” the crust.

Heat 11⁄2 to 2 inches of oil in a large cast iron skillet with high sides or Dutch oven to 325°F (don’t fill it more than half full with the oil). Working in batches, fry the chicken, turning it occasionally to promote even browning, until golden brown and crispy on all sides and cooked all the way through, 15 to 20 minutes. Wings and breasts will cook more quickly than the drumsticks and thighs. Transfer to a wire rack to drain, and let cool briefly before serving with Pepper Jelly Drizzle.

Essentials:

Refrigerating the chicken overnight in the buttermilk-hot sauce-garlic marinade ensures that the fried chicken will be moist and full flavored.

To avoid fried chicken that is uncooked in the middle, keep the temperature of the oil close to 325°F, and don't let it get higher than 350°F.


Pepper Jelly Drizzle

INGREDIENTS

1/2 cup minced seeded red bell pepper
1 tablespoon crushed red pepper
3/4 cup cider vinegar
3 1/4 cups sugar
2 jalapeño peppers, thinly sliced
2 Fresno chiles, thinly sliced (or substitute red jalapeño or Thai chiles)
1 clove garlic, minced
Pinch of salt

DIRECTIONS

In a food processor or blender, combine the bell pepper, crushed red pepper, and vinegar, and blend for a few seconds. Transfer to a medium, heavy-bottomed saucepan and stir in the remaining ingredients. Heat over high heat until it comes to a vigorous boil that cannot be stirred down. Remove from the heat and let cool to room temperature undisturbed (stirring will encourage the formation of sugar crystals). Use immediately, or store in an airtight container in the refrigerator for up to 6 months.