Fried chicken is one of those dishes that I love, but never made – until now! After researching many recipes, I came across this one from Dave Arnold of Food & Wine. I think it hits the perfect blend of sweet with just a hint of spice, and the crust is oh, so crunchy, that it’s sure to be a family favorite! Marinating the chicken is definitely the secret to meat that is super moist and very flavorful.
My featured products for this recipe at the Rockcrok Dutch Oven and our Nonstick Sauté & Steam Pan. Here is some information below about these products, and you can click on the links in the name to purchase them anytime!
The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and because it’s made from durable clay material, you can use it for any cooking method. It’s safe for the stovetop, broiler, oven, microwave, and grill. Plus, unlike other types of ceramic cookware, you can use Rockcroks right away without needing to preseason.
Product Details
- 9″ diameter, 4 quarts
- Made from clay that’s heat-resistant to 752° F.
- Sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill (on the grill!) in one pan.
- No pre-seasoning required.
- Great heat retention, so food stays hot long after it’s done cooking.
- Fridge- and freezer-safe, dishwasher-safe.
- Goes right from the fridge to the heat.
- Glass lid is oven-safe to 400°F and lets you watch food while it cooks.
- It’s lightweight—a great alternative to cast-iron cookware.
- Includes these 10 exclusive recipes:
- Asian Beef Stew
- Deep Dish Stuffed Focaccia
- French Onion & Mushroom Soup
- Mexican Pork Stew with Salsa Verde
- Mocha-Braised Short Ribs
- Red-Wine Braised Pork Ragout
- Roasted Vegetable Primavera
- Rustic Grill-Braised Chicken
- Southern Style Chicken & Sausage
- Spinach & Seafood Chowder
Learn more about our Rockcrok® collection here.
Multi-Purpose Pan
Save precious kitchen space with this multi-functional meal maker. You can steam, fry, or saute all your family favorites on the stove-top or bake them in the oven. The nonstick pan features our top-of-the-line, titanium-reinforced nonstick coating that’s perfect for everyday cooking and so strong you can use metal utensils on the pan without scratching. The pan is designed without interior rivets so there’s no place for residue or rust to form. The pan’s removable handle makes cooking in the oven, storing, and washing easier than ever.
As a bonus, the silicone steamer basket collapses to use as a trivet. We’ve included a helper handle protector, so it’s safe and easy to move the pan around while it’s hot. The tempered glass lid is heat-safe to 400°F (200°C) and fits our Nonstick Grill Pan. And it’s all dishwasher-safe!
Guarantee
Pan: Lifetime guarantee
Removable Handle: Five-year guarantee
Silicone steamer and silicone helper handle: Three-year guarantee
Product Details
- Includes nonstick pan with removable handle, steamer, helper handle protector, and lid with stainless rim
- Pan is 11″ x 11″ (28 cm x 28 cm) without handles and heat-safe to 480°F (250°C)
- PFOA-free
- Dishwasher-safe
Let’s jump right in!!
Ingredients
- 1-quart whole milk
- ¾ cup plus 2 tablespoons of Kosher salt
- 1/2 cup sugar
- 8-pounds of bone-in chicken pieces
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon sweet paprika
- 1 teaspoon hot sauce
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 4-5 cups all-purpose flour
- 1 quart vegetable oil, for frying
Instructions
Warm 1 cup of milk, the salt and sugar over medium heat until sugar and salt are dissolved (do not bring to a boil). Remove from heat, and add mixture to the remaining milk. Add the chicken pieces, cover and refrigerate for 4 hours.
Remove chicken from marinade, and pat dry.
Combine eggs, buttermilk, sweet paprika, hot sauce, salt, pepper, baking powder and baking soda. Whisk well.
Place @ 2 cups of flour in a separate bowl. Dredge chicken piece with flour, tapping off any excess. Dip chicken into buttermilk, letting any extra buttermilk drip off into the bowl, then dip chicken back into the flour, coating all sides. Place on a rack, and continue until all chicken is coated. Add more flour if needed.
Heat the oil in a large skillet to 350 ⁰F. Add chicken in a single layer to pan, and cook over medium heat, turning occasionally, until golden, @18-20 minutes until internal temperature reaches 165⁰ F.
Remove chicken to rack to cool and drain. Fry remaining chicken, serve immediately.
That’s it! Please let me know if you give this a try, and what, if anything, you would do differently. This was a perfect recipe for my family, we will definitely be making this again. Let’s make great food together!
EARN DOUBLE $$ products for yourself in JUNE when you host a virtual or in-person Pampered Chef Party:
FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JUNE, and scan the link below to shop!
NOTE: If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!
Buttermilk Fried Chicken
Equipment
Ingredients
- 1 qt whole milk
- ¾ cup kosher salt
- ½ cup sugar
- 8 lb bone-in chicken pieces
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 1 tsp sweet paprika
- 1 tsp hot sauce
- ½ tsp black pepper
- 2 tbsp kosher salt
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 4-5 cups all-purpose flour
- 1 qt vegetable oil, for frying
Instructions
- Warm 1 cup of milk, the salt and sugar over medium heat until sugar and salt are dissolved (do not bring to a boil). Remove from heat, and add mixture to the remaining milk. Add the chicken pieces, cover and refrigerate for 4 hours.
- Remove chicken from marinade, and pat dry.
- Combine eggs, buttermilk, sweet paprika, hot sauce, salt, pepper, baking powder and baking soda. Whisk well.
- Place @ 2 cups of flour in a separate bowl. Dredge chicken piece with flour,tapping off any excess. Dip chicken into buttermilk, letting any extra buttermilk drip off into the bowl, then dip chicken back into the flour, coating all sides. Place on a rack, and continue until all chicken is coated. Add more flour as needed.
- Heat the oil in a large skillet to 350⁰F. Add chicken in a single layer to pan, and cook over medium heat, tuning occasionally, until golden, @18-20 minutes until internal temperature reaches165⁰ F.
- Remove chicken to rack to cool and drain. Fry remaining chicken, serve immediately.
Published by