|Buttermilk Fried Chicken|
It was a stormy day.
High winds wooft out the gas grill while it was preheating.
Not a great start.
Put the chicken thighs on the grill, and just my luck - I set the cover down on an old, well-seasoned potholder – you may know the like – the one that was in your Christmas stocking year ago, and you kept out of emotional attachment though it’s threadbare.
It lit up like a match.
I snagged it with the tongs and shook it – which made the flames worse.
Panicked, I dropped it and stomped it.
The fire kept re-igniting.
I looked left and right, saw a bucket of rain-covered ashes from the charcoal grill, and sank it in to snuff it out.
I took a moment there to make sure it was dead.
“Oh, damn, the chicken!”
And there may have been some “girly” screaming the whole time, but I won’t admit to it.
Thank goodness, thighs are forgiving.
In spite of momentary neglect, they came out buttermilk tangy, moist and juicy, with an upfront toasty, roasted flavor and cracker-crisp skin. Enjoy!
|Bone-side of Chicken Thighs, not As Pretty|
2 TB Kosher Salt
2 TB Honey
1 tsp. Black Pepper
2 TB Garlic Powder
1 TB Onion Powder
(I used ½ Cup Ramp Pesto for the garlic and onion)
Stir together with a whisk until smooth, and add:
5 lbs. of Chicken Thighs (bone-in, skin-on)
2 Cups Buttermilk
Turn to coat the chicken and cover.
Refrigerate 48 hours, turning every 12 hours.
1 cup Flour (I used Cup4Cup Gluten-Free)
1 cup Instant “Potato Buds”
2 TB Black Flake Pepper
Roll each piece of chicken in dry mix to coat.
|Prior to Grilling|
Place on a plate, covered, for 1 hour at room temperature.
Preheat one side of a gas grill on low setting with a skillet or griddle inside.
Add enough peanut oil to coat the surface and place chicken on, skin side up.
Bake with the cover down for 10-12 minutes, until the underside of the thigh is crispy.
Use a spatula and tongs to rotate pieces from hot spots to avoid burning.
Flip chicken over- bake another 10-12 minutes - until skin side browns.
Move pan to the “off” side of the grill.
Continue to cook (cover down) until juices run clear (170f internal). About 20 -30 more minutes.
|Always use a meat thermometer!|
Cover with foil and rest for 15 minutes on the counter before serving.
Tip: I used a grill, but chicken can be browned on the stove, and baked in a 300f oven for 20-40 minutes (depending on how cold and how large the pieces are to start with).