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 ).
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.
A Variation on “Art Smith’s” Fried Chicken
1/4 cup kosher salt
4 quarts cold water
One 2-3 pound chicken, cut into 8 pieces
1 quart buttermilk
2 tablespoons Tabasco (or any other hot sauce)
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
2 eggs
Peanut oil, for frying
In a pot, combine 1/4 cup of salt and the water. Stir to dissolve. Add the chicken to the pot and refrigerate overnight (about 8 hours).
Discard the brine, rinse out the pot and rinse the chicken well to remove the salt. Pour the buttermilk in the pot with Tabasco and add the chicken back to the pot. Allow the chicken to marinate for about 8 hours.
In a shallow bowl or large plate, mix the flour, baking powder, garlic powder, Old Bay, cayenne, and black pepper. Remove the chicken from the marinade and set aside. Crack the eggs into the remaining marinade and whisk to combine. Dredge the chicken in flour mixture, dip into buttermilk mixture and dredge once more in the flour mixture shaking off excess flour.
In a large cast-iron skillet, heat 1 inch of oil to 375°. Fry the chicken in batches until golden and cooked through, about 6-7 minutes per side. Drain on paper towels and serve.
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Looks really tasty! I love the Old Bay in it.
Old Bay is totally my fave right now.
This looks store bought! So good, made my mouth water! Congrats on Top 9!
Thank you!
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!
try it again! it isn’t that bad
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. 😉
making fried chicken isn’t that scary. it also doesn’t use as much oil as you’d think. do it!
Just looking at the photo makes my mouth water.
I’ve been avoiding rereading this post because it makes me want fried chicken. Thanks!
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!
Ha! You will love it. Promise.
This looks so delish. Now I’m craving fried chicken for lunch.
Sorry!
[…] 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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