art smith fried chicken recipe

A few weeks back I was in Chicago for a quick jaunt.   My sis had been raving about brunch at Art Smith’s Table 52 so we hit it up that Sunday.  I had the shrimp and grits and she had the fried chicken and waffles.  While my shrimp and grits were delicious the fried chicken was to die for.  I’ve had my fair share of fried chicken but this fried chicken was perhaps the best I’ve ever had (cue Drake).

I couldn’t shake the thoughts of this chicken so I immediately took to the interwebs to see if this recipe existed anywhere.  And it did!  I found tons of recipes for “Art Smith’s Fried Chicken” but they were all different! Some required two overnight soaks, some involved cornflakes, some involved eggs.  WTF?  So obviously don’t believe anything you read when you see a recipe for your fave restaurant dish on the interwebs.  I didn’t know who to believe.  Should I go with Food & Wine or Serious Eats or any of the other blogs?  In the end I cobbled together my own recipe taking my fave elements of each.

I decided to start off with a brine because brining chicken often makes it better.  I then moved on to a hot sauce-laced buttermilk soak.  The chicken then met a floury coating filled with spices including my fave, Old Bay Seasoning.  Usually when I fry chicken I use my Le Creuset dutch oven but this time around I decided to go old timey and use my Lodge Cast Iron Skillet.  This meant I got to use less oil.  This was even more awesome since I decided to spring and use peanut oil instead of vegetable oil or shortening.  That’s how ballers do, obvi.

So, was this chicken as good as Art Smith’s?  Don’t be silly, of course it wasn’t. BUT it was one of the best things to come out of my cast iron skillet so I won anyhow.  I mean doesn’t it look like extra amazing fried chicken? Trust me, it was.  In the past, particularly with the Ad Hoc Fried Chicken recipe I’ve found that it turned out too salty so in this case I dialed back on the amount of salt.  The result, non-salty chicken that was still super juicy. I turned this into a true southern feast by serving some collard greens (and I went all out with a smoked pork hock and everything) and a side of mac n cheese (the white kind, out of a box but still my fave).  I’m obviously on a diet.

 

 

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22 Responses to Art Smith’s Fried Chicken

  1. Aly says:

    Looks really tasty! I love the Old Bay in it.

  2. This looks store bought! So good, made my mouth water! Congrats on Top 9!

  3. Liz says:

    My grandmother was from Mississipi and would be ashamed of how afraid I am to cook fried chicken. This makes me want to try it just one more time. Thanks!

  4. One of the things at the top of my list of things I need to learn to make is fried chicken. This recipe looks great for it! My waistline may regret it. ;-)

  5. Debra Kapellakis says:

    Just looking at the photo makes my mouth water.

  6. Biz says:

    Best line of this post? That’s how ballers do, obvi.

    Love it! My store has 2 pounds of drumsticks for $2 bucks this week – this is the recipe I’ll use – thanks!

  7. This looks so delish. Now I’m craving fried chicken for lunch.

  8. [...] my recent fried chicken exploits I had leftover chicken that needed to be consumed.  Rather than repeating my southern feast I [...]

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  15. […] What’s on My Plate: Art Smith’s Fried Chicken […]

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